Venison sausage converted

Bearcarver

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• Nov 19, 2009

• #1

Note: This thread got all screwed up when the pics disappeared.
To see the whole thing, with pics go to this Link:
Changing Fresh Venison Sausage into "Cured & Smoked"


Bear






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,
Bearcarver

 

Last edited: Jun 22, 2022

• 

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mballi3011

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• Nov 19, 2009

• #2

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.

 

mulepackin

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• Nov 19, 2009

• #3

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

 

Bearcarver

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• Nov 19, 2009

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Thanks mballi,
I had my doubts, but didn't have much to lose.
===============================================

"mulepackin
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.

 

oneshot

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• Nov 19, 2009

• #5

That looks great Bear....How did you smoke it??? Wood, temp, etc.???

 

mulepackin

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• Nov 20, 2009

• #6

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.

 

Bearcarver

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• Nov 20, 2009

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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 ? ? ?

Thanks,
Bearcarver

 

beer-b-q

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• Nov 20, 2009

• #8

That is some nice looking sausage Bearcarver...

 

pantherfan83

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• Nov 20, 2009

• #9

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.

 

Bearcarver

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• Nov 20, 2009

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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.

BC