or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Cruising into the 'deer stick' zone
New Posts  All Forums:Forum Nav:

Cruising into the 'deer stick' zone

post #1 of 8
Thread Starter 

This is the first attempt at making any type of stick or sausage.

I have a kitchenaid mixer that seemed to grind everything ok and once that was done, I was not sure of the seasoning.

I have Leggs Old Plantation Pork Sausage Seasoning mix but was unsure of the curing agent since it says right on the package 'DO NOT ADD SALT'.

So what did I do you ask? I came here to find the answer to my question. Do I add cure?

I have to say again that this place is awesome and if you know where to look, the answers are here.

Thanks again for all your wisdom and experience.

Be back later with results!

post #2 of 8

Did the directions on the package say to add cure, or did it say there is cure in the mix? What did it say about smoking it? Maybe one of the sausage guru's will be along who is familiar with that seasoning and can give you better answers. I would be very careful, you don't want to add cure if it's already in the mix & you don't want to slow smoke it if there isn't any cure in it.

post #3 of 8
Quote:
Originally Posted by Flareside92 View Post

This is the first attempt at making any type of stick or sausage.

I have a kitchenaid mixer that seemed to grind everything ok and once that was done, I was not sure of the seasoning.

I have Leggs Old Plantation Pork Sausage Seasoning mix but was unsure of the curing agent since it says right on the package 'DO NOT ADD SALT'.

So what did I do you ask? I came here to find the answer to my question. Do I add cure?

I have to say again that this place is awesome and if you know where to look, the answers are here.

Thanks again for all your wisdom and experience.

Be back later with results!


This is fresh, you will need to add cure in order to smoke with lower temps, Cure #1 at 1 level tsp per every 5 lbs of meat.

 

If your going to smoke cook these at 190 and above then you will not need cure.

 

post #4 of 8
Thread Starter 

The only thing that is on the package is the label and it says "Bag No. 50 - Correctly seasons 50lbs of meats - Blended of salt - red pepper - sage - sugar - black pepper."

Bottom of the bag says "Do not add salt"

There is no other information on the bag.

This seasoning is bought over the counter at the local grocery store.

I have 15lbs of 80/20 venison/pork and if I figured correctly, needed 4.8oz of this seasoning and 3tsp of #1 cure.

can this be refrigerated and smoked tomorrow or would you do the smoking right away?

Thanks for the input.

post #5 of 8

I see no reason to have to smoke it today

what kind of casing are you using ?

the only issue can be with collagen casings getting a little delicate if they sit too long with fairly wet sausage in them

this sounds more like a fresh pork sausage recipe, but with the cure there is no reason you cannot smoke them

just be gentle with them and you will be fiine

post #6 of 8
Thread Starter 

Ok this was pretty disappointing but at the same time, educational.

This is a shot of the venison stix about 45 min after putting them in the smoker at 90 degrees.

 

 

stix2.jpg

 

After 1 hr I turned up to 125 for another hour.

Stix3.jpg

 

after 4 hours I put a probe in one of the sticks and it read 129. I thought that they should have been finished by now so I used a 2nd probe.

It appeared that they were very close to the same temps before I started this but I soon found out that the higher the temps went, the farther apart the probes were temp wise.

When the maverick said 145 the cheapo that I bought from a major discount store said 204 for IT temps.

 

This is after I turned rack around.

 

 

stix.jpg

 

The whole cooking time took around 6 hrs which I thought was too long.

When they finally were cooled, sliced, packaged and placed in the freezer.

 

I cannot say it was a waste I guess because I learned alot.

I learned that the recipe I used was for sausage and not sticks.

I learned that my probes were exactly what I paid for.

I think I had too many stix too close together.

 

Thanks to my wife I have a great way to hang these.

Buy drapery hooks!!

The straight part goes thru the knot and the curved part simply hooks over the rack.

At least that part was good.

 

Curtainhook.jpg

 

thanks for looking.

 

 

 

 

 

 

post #7 of 8

All very valuable lesson...........You will be better for it.

post #8 of 8

Yes...  packing a smoker full will cause uneven temps in the sausage and cause light spots on the casings............ Next time try real small batches and shorter stick at first till you get the hang of the smoker how the sausage reacts in it..........

 

Good luck

 

Joe

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Cruising into the 'deer stick' zone