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Venison Sausage smoking question

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veritas

veritas

Fire Starter
Original poster
Apr 5, 2012
48
10
Wisconsin
Got a big bunch of frozen venison brats and sausage from a friend.  Never smoked venison yet.  Plan to smoke it at 220 to an internal of 160 on some hickory.  

Hows that sound?  Am I missing anything?  Thanks for any input!
 
I am assuming these brats are fresh/without cure. Hot smoke them at 220. As long as they reach 40 to 140 in 4 hrs or less there will be no problem.

Good luck and happy smokin

Joe
 
Last edited:
thanks guys.  I smoked the same day as the original post they turned out tasty!  Ran them in the mes 40 at 220 on hickory and maple until i hit an internal of 160. Took around 3 to 4 hours.

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26a62629_2012-05-1415.07.08.jpg


83f0e621_2012-05-1415.09.00.jpg
 
Last edited:
Gavin Guidry said:
Just smoke it until the color is right dont get so technical.... just dont get to hot
Click to expand...
When it comes to Uncured Sausage, Ground or Injected Meat...Temperature IS the only Guideline. 160-165*F will guarantee Bacterial elimination. Think about it this way, by your suggestion...You mix a nice batch of Chicken Brats...12 hours of smoke at 120*F will get a beautiful Mahogany color and you didn't get it too hot...Do you think it is safe to eat? Temp isn't just technical it's Critical...Welcome to the SMF Family...There is no better site to learn and share our art and this great bunch of guys and ladies watch each others back...JJ
 
Last edited:
Chef JimmyJ said:
When it comes to Uncured Sausage, Ground or Injected Meat...Temperature IS the only Guideline. 160-165*F will guarantee Bacterial elimination. Think about it this way, by your suggestion...You mix a nice batch of Chicken Brats...12 hours of smoke at 120*F will get a beautiful Mahogany color and you did't get it too hot...Do you think it is safe to eat? Temp isn't just technical it's Critical...Welcome to the SMF Family...There is no better site to learn and share our art and this great bunch of guys and ladies watch each others back...JJ
Click to expand...
     
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