20 pounds of Venison Summer Sausage for the holidays

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
I had to do my annual tradition of VSS for friends and family for the holidays. I did a 70/30 mix. A pic of a portion of the venison and pork trim below

 

Ground twice through a 1/4 " plate to mix well and then put into the mixer.

 

I added  a pound of High temp cheese, I would have added more but  forgot to order more .


I used 1/2" hog rings ,my spring loaded ring pliers and tried out some new pre-tied loops. 61mm fibrous casings and my 20# stuffer

 

Each casing holds a little over 3 pounds  Into the smoker for 1.5 hours with no smoke and dampers wide open and then 10 degree temp bumps(until 165) and hickory chips for 5 hours.

 

Into the snowbank after  about 10 hours in the smoker reaching 155 IT. I left in the snow until an IT of 115-120 was reached and then onto the kitchen shelf to bloom for a few hours.

 

Here is a money shot and a vac sealed piece ready for someones stocking !  I cut my sticks into thirds for distribution.


Thanks for looking and Happy New Year to all !!!! CM
 
Yeppers POINT for sure,,, Great money shot,,, Looks like great ratio and texture. 

A full smoker is a happy smoker 

DS
 
 
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