- Feb 6, 2017
- 2
- 10
Hey All,
Newb here that just got into smoking and also making summer sausage. I had a bunch of venison that i made into some summer sausage here recently that came out with some interesting texture and i'm wondering what i am doing wrong so i figured i'd ask the experts.
I made about 15 pounds of summer sausage using a mixture that was 1/3 pork, and 2/3 venison. The venison was very lean. For the pork, i used pork trimmings from a local meat market. I would conservatively estimate that the pork trimmings were roughly 50% fat. If my math is right, that puts my mixture somewhere around 1/6 fat (~16%). For the seasonings i used PS seasonings summer sausage.
For the smoking procedure, I did exactly as the PS seasonings called for: 1 hour at 100 degrees, 4 hours at 110 Degrees. Then 180 Degrees until the internal temperature reaches 156. Finally dunked in an ice bath for a few minutes after smoking.
The casings are pretty firm on the meat, and I am loving the taste and the seasonings of the meat. However, the texture is what isn't satisfactory. The texture is just slightly rubbery or jelloish. It's not a nice firm piece of sausage like i'd expect. It's definitely not bad either, and is still great to eat. Just a few people have made comments on it.
Is the fat content too high? Did i not smoke these at a high enough temperature? ....
Thanks in advance!!
Newb here that just got into smoking and also making summer sausage. I had a bunch of venison that i made into some summer sausage here recently that came out with some interesting texture and i'm wondering what i am doing wrong so i figured i'd ask the experts.
I made about 15 pounds of summer sausage using a mixture that was 1/3 pork, and 2/3 venison. The venison was very lean. For the pork, i used pork trimmings from a local meat market. I would conservatively estimate that the pork trimmings were roughly 50% fat. If my math is right, that puts my mixture somewhere around 1/6 fat (~16%). For the seasonings i used PS seasonings summer sausage.
For the smoking procedure, I did exactly as the PS seasonings called for: 1 hour at 100 degrees, 4 hours at 110 Degrees. Then 180 Degrees until the internal temperature reaches 156. Finally dunked in an ice bath for a few minutes after smoking.
The casings are pretty firm on the meat, and I am loving the taste and the seasonings of the meat. However, the texture is what isn't satisfactory. The texture is just slightly rubbery or jelloish. It's not a nice firm piece of sausage like i'd expect. It's definitely not bad either, and is still great to eat. Just a few people have made comments on it.
Is the fat content too high? Did i not smoke these at a high enough temperature? ....
Thanks in advance!!
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