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sausage making beginner

post #1 of 18
Thread Starter 

Hi I just purchased masterbuilt electric smoker & am looking for info on making venison summer sausage..and other venison tasties.. how do you hang things in the smoker or do you just lay them in on racks   temps... times.. chips info ??? recipes ideas just,, knowledge from anyone willing to share..

 

I have mastered chicken thighs & legs... Salmon turned out way to dry...have alot of venison to experiment on. & a somebody who'll try anything..

post #2 of 18
which MES did u get?
post #3 of 18
Thread Starter 
The 30 inch solid door no glass. Digital.
Quote:
Originally Posted by TurnandBurn View Post

which MES did u get?
post #4 of 18

A very easy way to hang sausages is to use paperclips bent into an S shape as in this photo. If you are using casings with prettied ends you can also use Kabob sticks in a horizontal position with the prettied loop slid over the stick to hold them in place.

1000

post #5 of 18
Thread Starter 
Now that you mention paperclips..I remember watching my grandfather use them in his bullhead fish smoker as a child..those look good what temp & time do you use for your sausages
post #6 of 18
You can also take the racks out and cut some wood dowels to set across the rack hangers.
post #7 of 18

A lot of times I put them on the rack. A Qmat works well also

Happy smoken.

David

post #8 of 18

I usually start the sausage at 120 and bump uo 10 deg every hour or so until 145-155 depending if pork or beef or mixture of the 2.I always go by temp and never time. several hours though.

post #9 of 18
Thread Starter 
Ok Thanks for the info...I'll be doing a blend of venison & pork...& will try your method
post #10 of 18
Thread Starter 
I do have 1 other? ...Is the 145-155 smoker temp or internel meat temp.? Just so I'm. Clear on it.
post #11 of 18

internal. pork can stop at 145 . But not sure on venison. Just do a web search on proper venison temp and bring to that. You should be fine.

post #12 of 18
Quote:
Originally Posted by Mike Johnson View Post

internal. pork can stop at 145 . But not sure on venison. Just do a web search on proper venison temp and bring to that. You should be fine.

Just a heads-up.
The 145 degrees for 3 minutes doesn't apply to ground pork as far as the USDA is concerned.
Officially, ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit (some of their literature says 165.)




~Martin
post #13 of 18

Thanks martin. Your right that's for whole muscle.

post #14 of 18
Thread Starter 
Thanks for info Mike..& I will check on temp..for game meats
post #15 of 18
Thread Starter 
Quote:
Originally Posted by themule69 View Post

A lot of times I put them on the rack. A Qmat works well also


Happy smoken.
David
post #16 of 18
Thread Starter 
Dave Qmat that's something I've never heard of what is it? Your sausages look awesome ..
post #17 of 18

They are a fine mesh silicone mat that you can use in your smoker or oven. They work great for small items like nuts and provide a greater surface area for softer items like cheese. Using them for sausage sticks prevents the uncased meat from sagging between the grates.If you click on the sponsors button towards the top of the page and then click on the AMAZIN products pic. Im pretty sure hell have a pic of it. That's where I got mine and you wont find another company with better customer service than his.

post #18 of 18
Quote:
Originally Posted by Kel Krause View Post

Dave Qmat that's something I've never heard of what is it? Your sausages look awesome ..

Q-Matz are a teflon coated fiberglass mesh that are Awesome! I don't put anything in my smoker unless it's sitting on a Q-Mat! Makes clean up a breeze!!!

http://www.smokingmeatforums.com/t/135898/amazen-q-matz-product-test-results-now-available

http://www.amazenproducts.com/SearchResults.asp?Cat=46
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