I descided to make some venison summer sausage. Friday night I ground the venison and pork butt and added the seasoning and cure, stuffed in 2 x 20 inch casings and put in the refrigerator over night. I had purchased an electric hot plate to use in a Brinkman Electric Smoker to control the temperature. Saturday morning I got up and let the took the sausage out of the refrigerator and let set at room temperature for 2 hours. I stuck a thermometer in the smoker where the top goes on the base. I used fish hooks to hang the sausage from the top grate and turned on the hot plate. I left the sausge for 1 hour at 120 degrees then added wood chips to a pie pan I sat on the hot plate. It did not seem to put out that much smoke. I smoked at 120 degrees for 1 hour then bumped the temperature up to 140 for 2 hours. I then added more wood chips and found out he highest the hot plate would get the smoker was 160 degrees. I smoked until the temperature reached 140 degrees internally and it seemed to stall. I then put the sausage in the oven at 175 dgrees until the internal temperature reached 152 degrees. I gave the sausage an ice bath until the internal temperature dropped to 100 degrees. Hung sausage for 2 hours and put in refrigerator overnight. My wife and I tried it with some crackers this morning and it was very good. My observations.
1. I need to get a sausage stuffer
2. I need to make a smokehouse
If anyone has any suggestions to help it would be greatly appreciated.