1st time summer sausage

minn.bill

Smoking Fanatic

Original poster

SMF Premier Member

Oct 13, 2007

477

10

minnesota

• Feb 25, 2008

• #1

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.

got a couple pics of the finished product ,just for proof ,lol.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Feb 25, 2008

• #2

Purty stuff, Bill. Now send me a couple slices for analysis... :{)

 

travcoman45

Master of the Pit

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Jan 19, 2008

4,118

34

A Holler in North Iowa

• Feb 25, 2008

• #3

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!

 

mossymo

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May 30, 2007

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Glenburn, North Dakota

• Feb 25, 2008

• #4

minn.bill
Great looking final product, congrats !!!

 

fireguy

Smoking Fanatic

Jan 17, 2008

823

10

Husker Country

• Feb 25, 2008

• #5

looks good, its bringing back fond memories from a couple weeks ago..

 

bbqchris

Fire Starter

Jan 13, 2008

72

10

Sydney, Aust (down under)

• Feb 25, 2008

• #6

what would the powered milk help achieve pls ?

 

jimr

Meat Mopper

Feb 20, 2008

202

12

Fountain City, Wisconsin

• Feb 25, 2008

• #7

Good looking stuff!!!

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.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

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Des Moines, IOWA

• Feb 25, 2008

• #8

nice bill........REAL nice..........did you also add encapsulated citric acid?

REALLY helps with the zing...........

 

funh2o

Meat Mopper

Jan 11, 2008

234

10

Farmington, MN

• Feb 25, 2008

• #9

Hey Bill, great looking sausage.

I may try that next fall when I have some venison.


Happy Smoking

Steve

 

erain

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Feb 2, 2008

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cental minnesota

• Feb 25, 2008

• #10

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!!!

 

salmonclubber

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Jul 3, 2005

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forks washington

• Feb 25, 2008

• #11

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

 

minn.bill

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Original poster

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Thread starter

Oct 13, 2007

477

10

minnesota

• Feb 25, 2008

• #12

thanks guys,and dude no i did not maby next time.

 

desertlites

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OTBS Member

Dec 6, 2007

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552

• Feb 25, 2008

• #13

good looking snausage Bill-and I didn't think WD knew any words over 3 syllables. hmmm learn somthing every day.good looking meat.

 

tony111

Smoke Blower

Nov 7, 2007

101

49

W.C. OHIO

• Feb 25, 2008

• #14

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!

 

hockeyhead

Fire Starter

Jan 13, 2008

54

10

n.w. iowa

• Mar 2, 2008

• #15

Look'in GOOD!!! In the past we will cold smoke then put the heat to'em.