Venison and pork summer sausage

rca dog · Dec 17, 2016

Here we go. I'm using Dirtsailors "venison in a bag " recipe, with a couple of modifications.

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rca dog
Dec 17, 2016

I cut the salt to 40 g/ 5 lbs of meat, substituted the coriander for cumin because I didn't have any coriander, and used brown sugar instead of dextrose for the same reason.
Sorry no pics of the mixing or stuffing, but they are stuffed and sitting overnight in the fridge until tomorrow.

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rca dog
Dec 17, 2016

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rca dog
Dec 17, 2016

Smoking tomorrow !

crazymoon · Dec 17, 2016

RCAD, looking good, keep us posted !

SmokinAl · Dec 18, 2016

Looks great so far!

Al

rca dog · Dec 18, 2016

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rca dog
Dec 18, 2016

just into the smoker above

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rca dog
Dec 18, 2016

after about 2 hour smoke

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rca dog
Dec 18, 2016

after 4 hrs of smoke, and a few hours cooking. I've rotated them on the racks a couple times IT of 125 F at the moment.

crankybuzzard · Dec 18, 2016

Looking great!

driedstick · Dec 19, 2016

Looking good, are they done yet?? How did they come out??

A full smoker is a happy smoker

DS

rca dog · Dec 19, 2016

Yep they are done. I was hoping to finish them all the way in the smoker, but at 10 pm last night I had to call it and finished them in hot water. I ice water bathed them, then hung them back in the smoker to bloom. I'll have some pics when I get home from work. The garlic coils are in the smoker now, they will be done tonight as well.

rca dog · Dec 19, 2016

So here they are, they turned out great. Excellent texture, great flavour, maybe a little peppery. Will reduce the pepper next time.

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rca dog
Dec 19, 2016

So tasty. Thanks for looking !

crazymoon · Dec 20, 2016

RCAD, Fine looking VSS sir !

dirtsailor2003 · Dec 20, 2016

Looks tasty! Point for the sliced pick!

We have since adjusted the pepper amount too. Also have gone to cracking the pepper corns down a bit. We have another 20-25 pounds waiting for us to get the time to do it again.

redheelerdog · Dec 20, 2016

Looks good RCAD, those will be some nice snacks for ya!

tropics · Dec 20, 2016

Nice job on the sausage.great color Points

Richie

rca dog · Dec 20, 2016

Thanks everyone ! I'm pretty happy with how these turned out. DS, I cracked about 2\3 of the pepper, and left the rest whole.

driedstick · Dec 20, 2016

Looks great,, Texture looks great also.

That sliced pic is the bobm = POINT!!!

DS

pugsbrew · Dec 20, 2016

Where is the recipe, and procedure. Yea, I'm new. Just trying to put things together.

rca dog · Dec 20, 2016

Right here :

http://www.smokingmeatforums.com/t/242357/venison-in-a-bag-aka-summer-sausage

Great recipe, and the pepper is kind of growing on me.

disco · Dec 21, 2016

Looks brilliant!

Point!

Disco

Venison and pork summer sausage

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