SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Venison Problem, any FIX?
New Posts  All Forums:Forum Nav:

Venison Problem, any FIX?

post #1 of 15
Thread Starter 
i have a neighbor, with 8 rings of venison sausage.........Tip, Buzz, Eric mite remember it.........after you freeze it, and you thaw it out, it changes the texture quite abit...........watery as all get out......even the texture changes abit...........

Any idea's of solving this problem........we smoked one ring of this at the gathering, and it helped abit.........any other thoughts/ideas?


d88de
post #2 of 15
Thread Starter 
its the locker they used Ken..........lousy locker, to say the least
post #3 of 15
Thread Starter 
my thoughts exactly Ken..........on the low heat, then add the smoke at higher temps

maybe even the oven on low heat first, then smoke

will be doing it tomorrow
post #4 of 15
Ya that locker sucks, They add way to much water ! Ya I agree with TH low heat might help .

Good luck bud and keep us posted on how it turned out.
post #5 of 15
sounds like the original sausage mix was a bit poor.

How were the sausages made ? What mix of venison to pork, what was used for seasoning. What liquid was added. etc.
post #6 of 15
Then I'd pitch it.
post #7 of 15
Thread Starter 
naw........aint pitching venison sausage rings........i will fix it somehow.........
post #8 of 15
[quote=Texas-Hunter;257457]Sorry for the late response... I had to drive home from the office in this wonderful Dallas traffic..

This is why I left my second beloved state and moved home. Loved it all. Hated the *&&^%^%$^%&&*****(&^%$^**&*^$#%* traffic.
post #9 of 15
Thread Starter 
yeah.....on texture, we are hosed...........i know THATS the lousy grind
post #10 of 15
Thread Starter 
a locker close to where the deer was taken, out west sumplace.........and local locker, like we have here in Iowa...........

i agree on the texture to fit the type of sausage.........maybe THATS what is wrong...........ring bologna is normally a finer texture.........this is WAY course...............BINGO
Heck, if my grinder/stuffer wasn't broke, i would just regrind, and restuff
post #11 of 15
Thread Starter 
yeah, Inch, Inch and a half casing is awful small for a course grind like that........will take pics of the grind............
post #12 of 15
wd

sometimes my sausage gets a watery taste to it if it has been frozen for a long time i usually set it in the fridge for a day or two unwrapped and it drys the sausage out and it tastes better not sure if this will fix your trouble but it might be worth a shot
post #13 of 15
Thread Starter 
thankx salmon GREAT idea..........took em outta the cryo vac, dried em off, and, fingers crossed i GET two days to dry em........depends on thursday weather...........but that should help......thankx.......POINTS! ! ! !
post #14 of 15
Thread Starter 
we get this many tiles, you can only give out once day i think........least, thats all i can give out..........
post #15 of 15
Thread Starter 
okay..........they sat in the fridge two days, then i smoked at LOW temps......round 150-170, they turned out GREAT..........tho no clue on how they will taste, till after tomorrow. Thankx guys for all the suggestions

and yeah, no q-view.........*yawn*
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Venison Problem, any FIX?