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1st time summer sausage

post #1 of 15
Thread Starter 
and it turned out awesome!. been wanting to try this all winter and today was the day.did a twelve pound batch of venison summer sausage .i got four three pound sticks out of it .i used a mix i got from curleys sausage kitchen and mixed it with 8lbs venison and 4 lbs pork i also added an ounce of powderd milk and a little garlic powder. i fired up the vault at 6 this morn and placed the rolls in at 130 deg for 1 hr moved up to 150 with smoke (hickery) for 4 hrs the up to 170 for about 2 hrstill internal temp was 154 then to the cold water bath and the fridge. once again thanks to everyone on this site it turned out wondefull, as good as any ive ever bought.PDT_Armataz_01_34.gif got a couple pics of the finished product ,just for proof ,lol. biggrin.gif
post #2 of 15
Purty stuff, Bill. Now send me a couple slices for analysis... :{)
post #3 of 15
Yes indeed, those be mighty fine vittles you made there! Just bought a new stuffer with my birthday money, when I get the new smoker finished, I will diffenetly be makein up some of them! Well done!PDT_Armataz_01_34.gif
post #4 of 15
Great looking final product, congrats !!!
post #5 of 15
looks good, its bringing back fond memories from a couple weeks ago..
post #6 of 15
what would the powered milk help achieve pls ?
post #7 of 15
Good looking stuff!!!PDT_Armataz_01_37.gif Those vacuum sealers are the best thing since sliced bread. I've got venison summer sausage in my freezer from last January that tastes just as fresh as the day I took it out of the smoker.
post #8 of 15
nice bill........REAL nice..........did you also add encapsulated citric acid?

REALLY helps with the zing...........
post #9 of 15

Great looking sausage

Hey Bill, great looking sausage. PDT_Armataz_01_37.gif I may try that next fall when I have some venison.

Happy Smoking

post #10 of 15
looks great Bill, it is good to know what you actually have isnt it. not to put down anyone that does this comercially. but if you dont do it yourself you really dont know. if it tastes as good as it looks you did a great job!!!
post #11 of 15
hey bill

good looking sausage i think the powdered milk is the way to go i just started using it a few months back it sure makes for some nice sausages good job
post #12 of 15
Thread Starter 
thanks guys,and dude no i did not maby next time.icon_cool.gif
post #13 of 15
good looking snausage Bill-and I didn't think WD knew any words over 3 syllables. hmmm learn somthing every day.good looking meat.
post #14 of 15
Nice job minn.bill ,looks great. Try some of the high melt temp cheese in your next batch , you will love it. Congrats on a job well done!
post #15 of 15
Look'in GOOD!!! In the past we will cold smoke then put the heat to'
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