Ok, I've done several batches of venison summer sausage and have had really good luck. My last batch, not so good. I think I used to much fat (10lbs of vension to 5lbs of pork/fat from boston butt) and I'm sure it never reached the correct temperature so I had to dispose of it as it really worried me.
So I have a recipe that got from this forum which for taste I really enjoy. I really need some advice on the vension to pork ratio as I typically have used a boston butt and just cut it up in pieces and ground it to I reached the amount of meat the recipe calls for. Here is the recipe I have used:
5 lbs. Ground Venison
1 lbs. Ground Pork
2 cup Water
3 Tbsp. Morton Tender Quick (This is the cure and is VERY important) --- I don't use TQ, I use CURE # 1 the pink stuff and I follow the directions on that to a T. You need to.
2 TBSP Non Iodized Salt (Kosher Salt ...etc.) ( The extra salt is optional and to my taste)
4 Tbsp. Soy Flour (Non Fat Dry Milk will work)
3 Tbsp. Course Black Pepper
1 Tbsp. Mustard Seed
1 1/2tsp Onion Powder
2 tsp Garlic Powder
1 cup Jalapeño Pepper's Chopped (Fresh is best)
2 cup Pepper Jack cheese
2 to 3 2 1/2" X 20" Fibrous Casings
Liquid smoke - follow instructions on bottle for per pound amount.
So my question is what are the correct temps I should be using? I see a lot of guys doing a 130 for 1 hr then 160 temp for about 3 hours as the IT should reach 140 in 4 hours then finish it off at 165-180 temp until the IT is approximately 152-170. Is this a good safe way to go ? I have a Brinkmann smoker so as ou know controling the heat can be a challenge. I am purchasing a MES 40 for Christmas but for now I really want to know the temps because even with the MES 40 you have to "watch it" for the first few hours anyways unlike a pork butt where you can set and forget.
Thank you in advance for helping me out, I need it here !