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Venison summer sausage? - Page 2

post #21 of 32

I make alot of summer sausage and never had that problem. I am assuming when you talk about a tough rind you mean the outside of the sausage after you remove the casing. The only thing I can think of is you are cooking at too high of a temp or cooking for too long.

post #22 of 32
Thread Starter 
Quote:
Originally Posted by bobdog46 View Post

I make alot of summer sausage and never had that problem. I am assuming when you talk about a tough rind you mean the outside of the sausage after you remove the casing. The only thing I can think of is you are cooking at too high of a temp or cooking for too long.


I start with one burner on and with that it SLOWLY will climb to 135* and hang there forever until I fire up the second burner(1:00 p.m.) and then it will start to climb until it reaches 175*-180* to finish cooking to IT of 150*. I put the sausage on yesterday morning at 8:00 a.m. and it finished up at 5:00 p.m. last night, but again not too hot to fast...I don't think.th_dunno-1[1].gif Do you let your sausage bloom at all after cold bath? I am talking about the outside of the sausage after removing the casing. It almost acts like if you set some out sliced for awhile you know how it will start to dry out but only on the edges...I still think it might be my blooming experiment going wrong!! LOL

 

post #23 of 32
Quote:
Originally Posted by huntnfreak View Post


I start with one burner on and with that it SLOWLY will climb to 135* and hang there forever until I fire up the second burner(1:00 p.m.) and then it will start to climb until it reaches 175*-180* to finish cooking to IT of 150*. I put the sausage on yesterday morning at 8:00 a.m. and it finished up at 5:00 p.m. last night, but again not too hot to fast...I don't think.th_dunno-1%5B1%5D.gif Do you let your sausage bloom at all after cold bath? I am talking about the outside of the sausage after removing the casing. It almost acts like if you set some out sliced for awhile you know how it will start to dry out but only on the edges...I still think it might be my blooming experiment going wrong!! LOL

 

I normally start at 120 deg for 1 hr without smoke then 150-160 deg with smoke for 6 hrs then bump it up to 180-200 til the IT reaches 160. It normally takes about 10-11 hrs for the whole process. When its done it goes in an ice water bath for about five minutes then it sits at room temp for a couple of hours then into the fridge for 24 hours. After that it is vacuum sealed and frozen.  Hope this helps you-  
 

 

post #24 of 32
Quote:
Originally Posted by huntnfreak View Post

I've been making summer sausage for the last three or so years and have had pretty good results after some tweaking here and there. I come here to ask a question about something I'm not real sure about....the blooming process!  The reason I'm asking about blooming is because I'm having a small issue with the rhine on my sausage being a little tough, but not to the point of not being chewable and I just didn't know if I was letting it bloom after the ice bath for too long? (approx. 3 hrs of hanging in basement at room temp.) I can give greater detail if needed on my  entire process if needed, but I suck at typing so it would take me awhile!!  icon_lol.gif



Hey Huntnfreak the fibrous casings you were using did they have a Deer head in white on them and say Venison sausage on them?  cause I just made some SS, and when I went and picked up the casings I told the guy  I wanted 2 1/2 dia. casings he asked if they were for my own use I said yeah, he said ok and gave me some mixed casings some with the Venison stamp on them I figured he had some broken up bundles of casings and figured  he could get rid of some... altho I wasn't making mine from Venison , I was making two 5 lb batches one regular and the other batch with some cheese and cayenne pepper in it, so I figured I would use the venison casings on the ones with cheese so I could telll them apart easier... well I smoked both batches at the same time in the same smoker, and the SS in the venison casings had a much more noticable thickness to the rhine on the sausage, the over all finsished appearance of the casings looked different as well.

I just thought I'd share that with ya, maybe try the other casings if it was the venison type

post #25 of 32
Thread Starter 

Hey Casino thanks for checking back, I don't use the casings with the deer head but I would guess the ones I use are identical because they are both mahogany in color and the ones with deer head are a tick more expensive..that's the only difference..I think?  I cooked a 25 lb. batch this past weekend for a buddy of mine and it turned out really good..the rind was a lot softer this time.  The only thing I did different was I took the sausage out at an IT of 150* instead of 152* like I had in the past!  I think my next batch will go straight from the ice bath to the fridge for 24 hrs. before I freeze it!  How did yours taste..same..good..better??

post #26 of 32

both batches turned out great, but the ones with the deer head  had a noticable rhine on them, I never use venison so it was the first time I had used those types of casings, I always dunk mine when they come out too, and let them cool at room temp for a while, then in the fridge over night, I was using all 80\20 beef so I went to an IT of 145 this time and I didn't notice much difference from the last time when I took them to 152... and on to the next project... mortadella

post #27 of 32
Thread Starter 

My next batch that I make for myself I'm going to pull it at 148* and see if it gets better yet!!  My project for this weekend will be smoking a wild turkey breast with a cajun injection and rub and half a pork loin with some kind of rub!! drool.gif

post #28 of 32

oh yeah pork loins are a favorite, around here, good luck!

post #29 of 32

Sausage making book I have says, after smoking, do a cold water bath to get internal temp. to 110%, than put in fridge for 24 hrs to let it bloom.  Hope this helps.

post #30 of 32

I just have 1 thought on this. are your thermometers checked?  If not you could be taking temp to a higher temp then you think. just a thought.

post #31 of 32
Thread Starter 
Quote:
Originally Posted by Grabber View Post

Sausage making book I have says, after smoking, do a cold water bath to get internal temp. to 110%, than put in fridge for 24 hrs to let it bloom.  Hope this helps.

Thanks..I'll try that next time!
 

 



Quote:
Originally Posted by sprky View Post

I just have 1 thought on this. are your thermometers checked?  If not you could be taking temp to a higher temp then you think. just a thought.


How do you check them accurately?

 

post #32 of 32

place them in boiling water, they should read 212 degrees

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