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Smokin Tomorrow

post #1 of 14
Thread Starter 
Here's what I got rollin.... This is my first attempt at some venison sausage, here we got some Itialion and cheddar brats.

These are my first attempt at ABT's I've got cream cheese, crab meat, and onions, along with Jeff's rub all mixed up. Can't wait to try em!

This is a pizza Fatty

And here is everything there is a roast that I'm doing too also rubbed down with Jeff's rub, 1st time using his rub looking forward to it!!
I'll post more as the smoke takes place tomorrow.

post #2 of 14
looking good cub guy-the sausage looks like u smoked it already? how the rest of the ordeal turn out?( sausage makeing)
post #3 of 14
Thread Starter 
No their not smoked yet, must be the lighting, the darker ones are the Italions.
post #4 of 14


I got a 12lb Turkey in the fridge for 2morrow marinading in a Garlic Herb marinade.
post #5 of 14
how consistent in size were your hog caseings.met a new butcher-sausagemaker today-we talked a long time-bought enough for 100#s-stuffing 30#s tomarrow-he said they flux in size-was just wondering?
post #6 of 14
you brine that baby matt? sure looks good
post #7 of 14
Thread Starter 
Not sure desertlites the casings came with a hi mountain sausage kit that really didn't tell me a whole lot.
post #8 of 14
Is Brining the same as Marinading?
post #9 of 14
The verb "marinate" means to steep food in a marinade. A marinade is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it.

According to Woman's Day Encyclopedia of Cookery, "Marinades began as simple brines for preserving fish. The word marinade stems from the same root as the word maritime. In modern usage, a marinade consists of a cooking oil, an acid (vinegar, lemon juice, wine), and spices. As the food stands in the mixture, the acid and the oil impart the savory flavors of the spices to the food. The acid also has a tenderizing action."

The acid in marinades causes poultry tissue to break down. This has a tenderizing effect. The breaking down of the tissue also causes the poultry to hold more liquid, making it juicier. Too much vinegar or hot sauce in a marinade can have the opposite effect, causing the meat to be stringy and tough.

The verb "brine" means to treat with or steep in brine. Brine is a strong solution of water and salt. A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.

The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A & M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."
post #10 of 14
Wow! Looks really good!
post #11 of 14
Had a friend give me some venison sausage. What internal temp do you shoot for on them?
post #12 of 14
Thread Starter 
Still workin on finding out the internal temp to cook to myself.
post #13 of 14
Looks great............Can't wait for the finished q-view............
post #14 of 14
Normally around 165º for sausage, but not sure about venison since it tends to dry itself out some. Kinda lean.
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