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Venison sausage converted

post #1 of 10
Thread Starter 
I guess it wasn't a fluke when my test a few weeks ago was a success, when I converted 2 rings of Venison "Fresh" Sausage into Venison "Smoked" Sausage. Here are the 5 rings I had left. It tastes just as great as the test pieces did! The Tender Quick went right through the casings, like they weren't even there. "I love it when a plan comes together". It wasn't hard to do, just like dry-curing pieces of bacon, only less then half as long waiting.

Started with 5 old rings like this:

Testing for salt after 5 days dry-curing through casings.
Needed 1 hour of soaking:

"Fresh" Deer Sausage before curing & smoking:

"Smoked" Deer Sausage after curing & smoking:

After slicing, ready for vacumn packing:

Thanks guys,
post #2 of 10
Man that is some good looking sausage you have there Bear carver. I'm glad everything came out all right with the cure and all.
post #3 of 10
Happy it was such a success for you. Now you'll be making all your own smoked sausage soon!
post #4 of 10
Thread Starter 
Thanks mballi,
I had my doubts, but didn't have much to lose.

Happy it was such a success for you. Now you'll be making all your own smoked sausage soon! "
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Thanks mulepackin,
But I'm not set up to do sausage yet. I just had to do something about that bland deer fresh sausage my kid had left from last year.
post #5 of 10
That looks great Bear....How did you smoke it??? Wood, temp, etc.??? PDT_Armataz_01_34.gif
post #6 of 10
You might not be set up for it now, but it can be an addicting hobby once you get going into it. My biggest worry right now is finding some material to work with. Most all of my sausage is from game and I haven't been able to find an elk yet. I did butcher a hamburger bull a couple months ago, but sold all of it before I knew it.
post #7 of 10
Thread Starter 
Started at 9 AM with a couple of apple chunks & hickory chips, at 110*.
Bumped it up 10 degrees every time it stopped smoking, until smoker got to 160*.
Also put some cherry sawdust in now & then to get it smoking.
Once the sausage got to about 140* internal, I ran it up to 200* (left side temp), until the internal was 165*. Opened it up & checked---only 2 were over 160. Removed those 2 and closed it up to get the rest there. Took them all out at 3:30 PM. Threw in cold water until below 90*.

I used to think my MES was 30 to 35 degrees wrong, as my perfect Maverick probe would always read 30 to 35 degrees higher than the MES digital readout, but this time I hung the probe on the left side, instead of the right side, in front of the MES thermostat hub. The MES was only about 6* lower most of the time, sometimes the same, and a couple times the digital was actually a couple degrees above the Maverick.
SO----The problem is the fact that the right side of the MES is 30* to 35* higher than the left side ! !

Baffles ?? How & Where ? ? ?

post #8 of 10
That is some nice looking sausage Bearcarver...PDT_Armataz_01_37.gif
post #9 of 10
It's been discussed in the Electric Smoker forum. A few people have been putting ceramic tiles above the element/smoke tray assembly (I assume 12"x12") to block the heat that goes straight up the right side. They claim to have had good results. I'm going to try it next time I fire up my MES too.
post #10 of 10
Thread Starter 
Hmmm, I have to look into that. I don't want to block anything up, but maybe a little over there might help. I use the water pan with apple juice in it, but I guess the heat goes behind & to the right of the water pan.

Thanks & let me know how you make out. Meanwhile I'm gonna do some searching on the topic.

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