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Venison Summer Sausage with QView

post #1 of 28
Thread Starter 
Making some Venison Summer Sausage tonight. Just getting started after work, so it's going to be a late night. I'd like to do this on a weekend, but I'm tired of waiting and going to be out of town again this weekend, so weeknight it is.

This is about 12 lbs. I made 3 lbs with Pepper-jack, 3 lbs with Cheddar, 3 lbs with Cheddar and Jalapeno, and 3 lbs plain.

Going to smoke it for 4-5 hours between 120 and 130, then raise the temp to 165-175 until done. I checked out some books from the library and wrote down some of the recipes. I think this recipe came from Rytek Kutas book. Anyway, the recipe says to cook it until 140F. That sounds a little low to me. It has cure in it, but I thought it still needed to go to 152 to be safe. This is going to be refrigerated and eaten without any additional cooking. Any opinions?

More pics later.
post #2 of 28
Sounds great westside guy. I love venison suasage. I'll keep my nose out if I come out your way tonight.

P.S. Go bears.
post #3 of 28
In my opinion, if Rytek says 140 is safe, I'd believe him. Never had a bad recipe from his book yet. BTW, good looking sausage.
post #4 of 28
You can let it go to 150ish and then put them ice water to bring the internel temp to around 110 and then let finish cooling to room temp. Some recipes call to shower them down for cooling to like 110 but ice bath works better imo.
post #5 of 28
Thread Starter 

Where'd you catch your bass? I believe I'm going to have some delicious bass (or maybe crappie) this weekend. Fried, not smoked though, so no QVIew.
post #6 of 28
Panther Fan?........from IN.?

only panthers i know are UNI.
post #7 of 28
good looking sausage let us know how it turns out
post #8 of 28
Nice avatar, Cash will go down in history as one of the greats !!!

For summer sausage here is what I do -
Apply smoke for approx 2-3hrs at 110º and finish bringing to temp in a 200º oven until internal temp of the sausage reaches 158-160º. Immediately move into a snow bank to cool – or rinse under cool water or soak in a tub of cold water and ice.

The reason I switch my summer sausage to the oven is that I usually have another load of sausage waiting for smoke. If I didn't, I would either switch it to the oven if I wanted some rest or just raise the smoker temp if I felt I wanted more smoker (brew sipping) time to finish the sausage.
post #9 of 28
Thread Starter 
F. J. Reitz High School
Evansville, IN
2007 4A State Champions
Our QB, Paul McIntosh was Mr. Football for the State of Indiana last year and is now @ West Point playing for the Black Knights of Army.PDT_Armataz_01_37.gif
post #10 of 28
Thread Starter 
Thanks MossyMo. I don't feel comfortable stopping at 140, so like you I'm going to keep going. I'm going to finish in the smoker though, I've peeked at it and I'm not happy with the color that I've gotten so far. Hope it darkens the casing up more as it goes. I still have lots of TBS going. I'm using beef middle casings. I would have rather used collagen, but I had the beef and wanted to use them up. Not sure if that is affecting the color that I'm seeing or not.
post #11 of 28
i use a summer sausage kit from lem products. comes with casings cure seasonings. and they have a product called hi temp cheese chunks. they wont melt under 400 degrees. i had trouble with reg cheese just melting into the meat. im getting pretty good at making it in the past few years.
post #12 of 28
Try not to let the appearance effect your judgement, rather focus on the internal temperature.

I am unsure if you have made smoked summer sausage before? But in case you haven't, the cold water bath is what (IMHO) has alot to do with the products final appearance (if it hit the desired internal temp).

Now I say that and I also have to add, I have never used the type of casings you are using. I use the mohagany collegan casings.

I am looking forward to you posting pics and letting us know how your summer sausage turns out !!!
post #13 of 28
I have to ditto MM, awesome avatar....
Hey thanks for the post on the sausage...I am just leaning about making sausages and the more info the better...they do look perfect!
Good luck to your QB!! PDT_Armataz_01_37.gif
post #14 of 28
Thread Starter 
I believe it's a huge success!! They did darken up very nicely. I'll slice into them tomorrow after they've fully cooled. More pics then, I'm going to bed.
post #15 of 28
The summer sausage looks great, I am really looking forward to hearing about the eating results; consistantsy, smoke, texture and most important.....taste !!!
post #16 of 28
looks good. if the cure worked should be fine. im eating my last roll this week. glad season is fast approaching.

im not a trophy hunter. i shoot first doe i see. i love the taste of venison and my family and i almost depend on a couple hundred lbs a year. its a staple for us.

however i do have a quite nice rack on the wall. i also am a taxidermist.

top one is mine. these were some i did last season.

post #17 of 28
big game cook
The cure should be fine as long as the correct amount was put into the mix for a few hours prior...

I must say, those are some nice looking mounts you are sporting. Have you ever done a full body mount? I have been thinking of doing a full bodied coyote with a long tailed pheasant in the coyotes mouth for some time now.
post #18 of 28
well no. dont want to steal the thread. i am doing some pheasents now. and have 2 yotes froze. the coustomers decided not to have them done.

i wish i had done the 7x5 full body. just dont have room lol. but since i do my ill have one sometime. when i make room.
post #19 of 28

great looking sausage let us know how it tastes
post #20 of 28
Thread Starter 
Here are some shots of the Pepper-jack. The taste is awesome. Not crumbly or dry at all. Lots of smokey flavor. As you can see, I got someone's attention early this morning. She thinks if she gives me that look long enough that I'll share. She's probably right.
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