Holiday venison summer sausage

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crazymoon

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I have to make VSS every Christmas or the family will disown me-so here is the latest batch going into the mixer 70% venison and 30 %pork loin .


1.5 # of high temp cheddar and soaking some 61mm x 24" fibrous casings


Getting ready to stuff and this is what happens when you try to squeeze that last bit into a casing and know you should stop but don't :)


Stuffed and into the smoker we go.


The seasoning was from the sausage maker with 5 T of fermento added for some extra tang. Temp was 120 for 1.5 hours no smoke dampers wide open and then hickory/ alder smoke (4 hrs)with 10 degree increases until 170# for 10 hours to reach 152. Water bath followed with ice blocks to reduce temp to 115 and then on the shelf to bloom for hours.


Here is a money shot after sitting in the fridge one day, then cut and vac packed for Christmas snacks ! Thanks for looking and Happy holidays to all !

 
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Nice smoke! A buddy and I have 30 pounds waiting to be ground up and turned into SS. We might get on it before the new year!

POINTS!!!!
 
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CM that is some mighty fine looking Sausage.

Richie

points.gif
 
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Wow, not sure how I missed this... Very nice thread ! Thumbs Up And that stuff looks real tasty !
 
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