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More Venison Summer Sausage

post #1 of 14
2/1/12 at 6:11am
Thread Starter 

 

10 LB venison. This was before the jalapenos and seasoning. image (6).jpeg

Stuffing a few

 

image (5).jpeg

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post #2 of 14
2/1/12 at 6:14am
Thread Starter 

And there you have it. 10 lbs ready for a four hr cold smoke.image (4).jpeg

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post #3 of 14
2/1/12 at 10:42am

Nice...

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post #4 of 14
2/1/12 at 11:42am

Man them are some nice even links

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post #5 of 14
2/2/12 at 6:36am
Thread Starter 

Put a little smoke on em. Ill cut into it tonight and show you finall results.

IMG00377-20120201-1818.jpg

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post #6 of 14
2/2/12 at 6:40am

MMMMMMM

 

Looks good

 

Send a few chubs my way   thumb1.gif

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post #7 of 14
2/10/12 at 10:30am
Quote:
Originally Posted by jno51 View Post

And there you have it. 10 lbs ready for a four hr cold smoke.image (4).jpeg

I really like the smaller clear casings!

 

Hey, question for you, when you say "cold smoke" what temps are you smoking at?

Are you cold smoking and then blanching in water to complete the cook?

Thanks for sharing!

 

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post #8 of 14
2/10/12 at 11:00am

51, What seasonings you use for your sausage??I wanna try makin my own after i get use too using the smoker...Thanks

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post #9 of 14
2/10/12 at 11:50am
Thread Starter 

I use the LEM products right now. The summer sausage is awesome as is the maple, I use it for my breakfest links. The guys out at our deer lease pay big bucks to have a deer or two ground each year at some of our processors around here. After I took my summer sausage out there they are sold on me making all of our sausage. They say it blows away all the processors around here, and of course I do agree. Give it a try and let me know what you think.

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post #10 of 14
2/10/12 at 12:27pm
Quote:
Originally Posted by coffee_junkie View Post

I really like the smaller clear casings!

 

Hey, question for you, when you say "cold smoke" what temps are you smoking at?

Are you cold smoking and then blanching in water to complete the cook?

Thanks for sharing!

 



I was wondering the same thing.

I really like the LEM mixes that are out there. Good stuff.

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post #11 of 14
2/11/12 at 10:03am

51, You put any pork in with the deer? The maple thing sounds Awesome......

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post #12 of 14
2/11/12 at 5:34pm
Thread Starter 

Whitetail I have a friend process my deer, and yes he puts pork in the ground for me. I am not sure at what combo,  1lb pr 5 or 2lb pork per 5 lbs venison

 

Quote:
Originally Posted by WhitetailFreak View Post

51, You put any pork in with the deer? The maple thing sounds Awesome......



 

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post #13 of 14
2/12/12 at 2:16pm

I use the LEM Salami mix too I really like it. I have been buying some cheap ground beef the 80/20 mix and added it 50% to deer.  I prefer the beef to pork in the salami. Plus it is already ground so I just have to mix it.

 

Mark

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post #14 of 14
2/16/12 at 9:36am
Thread Starter 

Hey guys sorry for the slow response here. I start my smokes at 150 for 2 hours. bump to 175 for 1 hour, and then to 200. When my internal temp gets to 140 or 145 I shut it down. I do not blanch in water. I will pull it out and let it rest for a few hours then I will seal it up  and put it in the frig or freezer. "UP IN SMOKE" from Texas

 

Quote:
Originally Posted by coffee_junkie View Post

I really like the smaller clear casings!

 

Hey, question for you, when you say "cold smoke" what temps are you smoking at?

Are you cold smoking and then blanching in water to complete the cook?

Thanks for sharing!

 



 

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