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venison sausage-questions

post #1 of 13
Thread Starter 
I like reading all the posts here. You guys are pretty helpful. I think I have my ducks in a row preparing to make some venison summer sausages, but when doing this much, I'd like to hear from some people that have done it before.I just bought a 30" ems. I have 13-14 lbs of venison hamburger thawing. (Burger has 10% pork added)I plan on addind 3 lbs ofpork to that. I have the cure, and a good seasoning. (Leggs plantation blend #114) I am going to add 1 lb of pepper jack high temp cheese.I'm stuffing it in some 2-1/2"x20" skins. I like mustard seeds so I'm thinking about adding some of that & some red pepper flakes. I have a grinderand plan on using that to stuff with. (not a stuffer) I plan on getting a stuffing wheel for my grinder. I'm pretty sure I'm good with the curing & stuffing part but, do I need to let them cure overnight? Or smoke as soon as I stuff? And I've heard of a cold water bath? What does that do? And is this needed? I know ill learn a lot along the way but would like some feedback. Thanks
post #2 of 13
Quote:
Originally Posted by rocswx View Post

I like reading all the posts here. You guys are pretty helpful. I think I have my ducks in a row preparing to make some venison summer sausages, but when doing this much, I'd like to hear from some people that have done it before.I just bought a 30" ems. I have 13-14 lbs of venison hamburger thawing. (Burger has 10% pork added)I plan on addind 3 lbs ofpork to that. I have the cure, and a good seasoning. (Leggs plantation blend #114) I am going to add 1 lb of pepper jack high temp cheese.I'm stuffing it in some 2-1/2"x20" skins. I like mustard seeds so I'm thinking about adding some of that & some red pepper flakes. I have a grinderand plan on using that to stuff with. (not a stuffer) I plan on getting a stuffing wheel for my grinder. I'm pretty sure I'm good with the curing & stuffing part but, do I need to let them cure overnight? Or smoke as soon as I stuff? And I've heard of a cold water bath? What does that do? And is this needed? I know ill learn a lot along the way but would like some feedback. Thanks

 

I suggest you do a small test run with a pork butt (With a simple breakfast sausage) first to be sure your equipment will do what you want. If you plan to go for it add cheese right before stuffing. Cure takes 4 hrs to do its thing but its better to set overnight to let the flavors meld. A cold water bath stops the cooking process and moistens the casings and they contract with the shrinkage of the sausage as it cools and you'll have less wrinkles

 

boykjo

post #3 of 13

Boykjo has you covered pretty good.  The only thing I would add is to just be careful with the pepper jack cheese. I just did a load of sticks with it at the rate of 1 lb per 10 lbs of meat.  They turned out very good but a little hotter than I expected.  I'm now cutting the pepper jack back a little.

 

I would for sure would mix up a small test batch (1 lb or less) before I went all in on  15 or 16 lbs..


Edited by dirtworldmike - 12/13/13 at 6:09am
post #4 of 13
Thread Starter 
Well its all thawed out so Im going to go for it. Couple other questions. 1, I don't think my smoker has a hanging rack. Would it b ok to just put the logs on the racks laying down? Also, 2, I'm supposed to stuff, then let cure overnight right? I made some snack sticks a couple years ago & I'm pretty sure that's the way I did it. And 3 should o soak the skins in water b4 I stuff? I think I'm good on everything else. Thanks for the help. I'm sure everything will b fine.
post #5 of 13

I do mine in the oven laying down (still waiting for Santa to bring my smoker).  Overnight not just to "cure", but for the flavors to have a longer time to blend.  Last, put your casings in hot water an hour before you stuff to loosen them up.  The only other thing I would add because i messed this up my first time is to remember the first hour at 100 with no smoke then bump to 140 or 150 for next hour then bump by 10* until about 170-180*.  My first try i had temp to high and the fat rendered out.

post #6 of 13

Looks like everyone has you covered but just my .02 don't take smoker above 175 or fat out will start on you. also. as far as the racks you can do that or go to local hardware store and buy some 3/4" Hardwood dowels. and use them on top rack to hang your sausages, may want to "notch" the two ends so they don't roll on you.

 

Happy smoking and good luck

 

A full smoker is a happy smoker and seems yours is going to be happy :sausage:

post #7 of 13
Thread Starter 
Alright! I think I've put the pieces together!! Thanks lips & stick! Really lookin foreward to this now. Not so intimidating when you have all the pieces of the process. Ill b posting along the way.
post #8 of 13
Thread Starter 
Wow! I ser why you guys suggested that I start off with a small batch. That was a lot of work!! I just stuffed 6-1/2 big logs by myself!! Going to smoke em up in the morning. Everythings going great. Ill b posting pics tomorrow
post #9 of 13
Thread Starter 
Into the smoker they went! Glad they fit. Been in @ 100 for about an hr now. Just about to put the smoke to em. Having problems uploading pics. Ill try again later
post #10 of 13
Thread Starter 
Well, my first try @ summer sausage was a success! I made 7 logs. With pepper jack cheese. They turned out great. I've had fun giving some of my friends & co-workers a taste. Lots of Christmas presents. I vacuum sealed most of them & put them in the freezer. I like the seasoning I used but, next time I'm addind some jalapenos.
post #11 of 13
Congrats, no stopping u now! Looks great.
post #12 of 13

SS looks great.............Thumbs Up

post #13 of 13

That looks great very nice job, -

 

A full smoker is a happy smoker and yours looked happy!!!

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