1st Attempt at venison summer sausage

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mnmcycles

Newbie
Original poster
Oct 10, 2013
3
10
Orlando, FL
Well here it goes. This has been in the works for about 3 years. I have been making my own jerky and that is AWSOME. Never bought another bag in the store since. Now for the summer sausage. I am tired of the usual ground burger and ground sausage since my processor does not make link sausage I had bought the LEM 5# stuffer and figured why not go for it when I had a few days off work. To me this turned out to be a 3 day process. 1st day I mixed the meat and stored in the fridge overnight. Next morning I stuffed into the cases and back in the fridge to set up a little
Next they were smoked on my Traeger TExas grill for a little over 3-1/2 hours
Once the internal temp reached 155-160 I took them off and shocked them in a college of ice and water until the internal came back down to around 70-80 degrees.
now back into the fridge overnight to let everything settle and dry out properly. Ok I couldn't wait this is my taste test after the ice bath and I must say it came out pretty dang good
 
First off welcome to SMF and were glad to have you aboard...Can you swing over to roll call and introduce yourself so we can give you a proper welcome and don't forget to fill out your location in your profile.... Looks like you nailed it with the summer sausage.. It looks great

Thanks and

Happy smoking

Joe
 
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I use the Backwoods seasoning packets. They have great flavor. I also use them for my jerky and everyone eats it up faster that I can imagine. My next adventure will be snack sticks. I had my processor do a smooth ground and add 5% pork fat and it worked out great. 17pounds of venison and ended up with between 14-16 pounds of meat packaged. I added my seasoning and the rest is history
 
Looks great! Love summer sausage.

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Very nice job, l am a official taste tester and it is important that you send me some now just to make sure it is ok,
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