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Venison Sausage Consult

post #1 of 10
Thread Starter 
A friend gave me a ton of venison sausage. I was going to put it on the smoker at 225 degrees. Can anyone give me a clue on what internal temp it would be ready at?
post #2 of 10
My guess is he may well have mixed it with pork fat or beef fat (most of us do) so I would go to 152-155 personally
post #3 of 10
Do you know if the sausage has already been smoked?? Most usually already has been smoked and all you have to do is re-heat it. But if it hasn't all you have to do is smoke it at low temps maybe 70-80° to start with for an hour then raise the temp by 10 degrees each hour and start smoke after the first hour and then take the sausage to about 156° internal temp. Then you will have some good sauasge.
post #4 of 10
Thats only if the sausage has had cure added if it has not then it needs to be hot smoked to get through the danger zone in time. Many people make fresh venison sausage and don't add cure or pre-cook it
post #5 of 10
Thread Starter 
It's not cooked for sure. I put a link on the gas grill and it came out a little too gamey for me. I think a good slow dose of Mesquite should do the trick.

Thanks for the input fellas.
post #6 of 10
Like Piney said, if it wasn't cured with a curing agent, don't do anything "SLOW" to it.
We don't want to lose you before your number of posts hit double digits!

post #7 of 10
Thread Starter 
I was going to check on that from my source. I think I was think/wishing out load. Thanks again for the info.
post #8 of 10
If it wasn't cured just cook it on grill that is what we do all the time. If you want a smokey flavor do it in your smoker just do it at higher temps like 250-275 and you will get a nice smokey flavor. Check with your friend they may already be cooked so all you are doing is heading them up. If they are raw just cook them like any raw brat you get in the store. If you really want to smoke them low and slow then make sure they are raw and that cure was added.
post #9 of 10
Sorry to hear it was gamey. Hopefully it was only 1 piece and not the way it was handled. Or maybe venison is not your forte'. If you have the equipment and ability you can un-case the meat, add the insta cure no.1,mix , and stuff into new casings and smoke as you like. The cure and smoke will change the flavor but will not fix what if anything is broken. You can always opt to add more seasoning depending what kind of sausage meat your starting with. Best of luck and keep us in the loop.
post #10 of 10
As Jerseyhunter says smoking it won't really change the gamey taste but will add some smoke to the flavor. The USDA rule says you need to get it from 40-140 in under 4 hours and that should be easy enough at smoker temps of 190-200 and thats where i would be smoking it at. You can monitor the temps with a thermo and verify you get over the 140 in under 4 if for some reason at about 3 hours it doesn't look like you'll get over 140 then crank the heat a bit or finish them on the grill
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