Hey fellow smokers. I made 28# of summer sausage this weekend an thought id share the picture. Next time ill post more pics of the process. Thanks for looking.
Jalapeno & Cheddar deer summer sausage
- Thread starter dewer
- Start date
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I used a method that a local butcher supply store had on a recipe. Basically you start at 125° for an hour to dry the casings. The up to 135° 1/4 vent open for 1 1/2.Then 145° for an hour. Then increase temp 5° every 30-40 min until u reach internal temp of 155°. Take out and put in an ice bath. I do 10 min. Someone else on here might be able to tell you better how long. I don't know where I came up with 10 minutes I must've read it somewhere. Put in the frigerator for 2 days uncovered. Take out and enjoy. I started at 2:15pm and finished at 12 am. If you have any more questions don't hesitate to ask. good luck let me know how it turns out.
That is how I have been doing it also. I made summer sausage a few weeks ago and with 50lbs of sausage, my smoker did that all by itself just trying catch up. That weekend I started hot water bathing until 152 degrees and liked how it turned out.
frosty
Master of the Pit
themule69
Epic Pitmaster
stilllearning
Newbie
I am a "newbie", but followed this thread because it said "deer".. I guess I must have missed a page or two, or else perhaps you are way more advanced and didn't explain/show some of the details?? Not really "details" just wondering what I am not seeing? If it is "deer", I am interested in learning. Have you done venison bacon? I am still looking for the learning experience of that.
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