› Forums › Smoking Meat (and other things) › Sausage › Questions about my Summer Sausage
New Posts  All Forums:Forum Nav:

Questions about my Summer Sausage

post #1 of 5
Thread Starter 

First I will tell you how I smoked the summer sausage.  I mixed 2.2lbs of venison with 14 ounces of pork fat for a total of 3 lbs.  I mixed the seasoning and cure in the meat mixing for 5 to 10 minutes.  Stuffed in fibrous casings.  In refrigerator over night.  At 5 AM took sausages out and let them rest at room temperature for 2 hours.  At 7 AM put in electric smoker at 100 degrees for 2 hours with door cracked open.  At 9 AM put smoke on and closed door and raised temp to 110 degrees.  I increased the temp 10 degrees every hour until I reached 170 degrees at 3 PM. I had a digital thermometer stuck in one of the sausages to check for an internal temp of 152.  The temp got to about 147 at 4 PM and seemed to stall.  It took to 7:30 to reach the internal temp of 152.  I then put them in ice water until the internal temp reached 110 degrees then put them on the kitchen table.  The casings and sausage turned out wrinkled and there was a layer of congelled fat on the outside of the sausages and the sausages were wrinkled. They still taste good.  Did I use to much pork fat?  Should I have used a pork butt?  What did I do wrong?  Could I have had a fat out?  If so the temp setting was never over 170.



Edited by Bones1948 - 9/13/13 at 3:45pm
post #2 of 5

classic fat out, next time just pu them early and finish in hot water bath until internal temp reaches desired temp

post #3 of 5

Check out this site:

Look up "greasing" under tips; this may be the cause of your problem, the temps you ran shouldn't be the problem.

post #4 of 5

Same steps I take but I usually do all 80/20 beef, I think maybe more leaner beef with your pork next time??

post #5 of 5



14 oz of pork fat was to much for the lean venison.

2.5 Lbs of venison and 1/2 lb of pork butt would have worked better. Or 1/2 lb 80/20 GB in place of the pork butt


However you had a slight fat-out which is prob no biggie.


The Poli link is good info. Your meat mixing should have been between 2-3 mins.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage › Forums › Smoking Meat (and other things) › Sausage › Questions about my Summer Sausage