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New to smoking

post #1 of 8
Thread Starter 
Just made my first log of venison SS.

I used all venison with only salt,pepper, onion, sharp cheddar cheese and Jalapeno peppers minced.

Sounds good,,, well it could've have turned out worse or better.
I am using a electricit smoker.

I started off with the heat about 120 degrees for about 2 hours with smoke then add some country style rids at 200 degrees for about 3 to 4 hours with smoke till ribs were golden brown no rubs or sauce applied during smoking.
Removed the ribs and dropped the temperature down to 150 till the temperature of the venison SS was at 165. Ran some cold water over the SS sausage the hung at room temperature. The problem that I have is that the sausage is dry that I'll won't share cause it's dry, but I'll eat it all day.

So the point of this post is I now have pork fat 3 pounds,, what would a good mix of fat to venison?
post #2 of 8

texas.gif  Good evening and welcome to the forum, from an  overcast and hot  day here in East Texas. Lots of great people with tons of information on just about  everything. 



post #3 of 8
I know in new to the forum but I've been a longtime lurker...I've also done my fair share of ribs and others on my Komodo-style cooker.

When cooking Venison I always use bacon, the meat is pretty lean and I found out the extra "fat" helps.

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post #4 of 8
I'm sure they turned out great either way!!!

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post #5 of 8
Thread Starter 
Just got 3# of pork fat to mix in with my venison,,, so next week will try again.
post #6 of 8
Thread Starter 

Well i got my 2nd round going of Venison Summer Sausage using a store bought mix. doing 2 2.5# of sausage. 

post #7 of 8
I've always gone with 2lbs of bacon to 10lbs of venison in my meats.
post #8 of 8
Thread Starter 
Well here is the final product taste better than the first attempt
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