Hey all - I'm new here and have been slowly getting better at making venison sausage the last few years, but I'm still not quite there. Here is what I've been doing, please offer suggestions for improvement. I've also got a question regarding the optimal IT.
I've got a char-broil electric H20 smoker (cylinder type) and I know it has flaws, but with close monitoring I can keep the temps pretty stable. One issue I have with the smoker is at lower temps (<180) it doesn't make much smoke, but I had more success this year by adding dry hickory sawdust at times. I welcome suggestions on a better smoker to be able to create smoke at low temps and also be able to set a temp and walk away without constant monitoring. (prefer $300 and under price range)
I have done various kinds of sausage - brats, polish, wieners, summer sausage, pepperoni. (Not having issues with summer sausage, that has come out beautifully) My trouble is anything I stuff in hog casings has been coming out a little dry. My mix is about 12% pork fat mixed with elk/deer, I want to keep the fat on the low side to keep the sausage healthier than store bought. I use insta-cure #1 and soy protein concentrate if the mix calls for it. This year I smoked them at about 140 deg for 2 hours, then turned up the heat to bring the IT up to about 155. Then immediate ice bath after that. Anything I can improve here to make them juicier? Anything to add? I threw a can or two of beer in while mixing this year and it helped, any other suggestions? I think I'm just never going to be able to make venison brats as juicy as a high fat store brat, but I want to get them as close as possible.
Regarding IT and preventing bacteria. I read the 40 to 140 within 4 rule but I'm a little confused still. Depending on the mix I am using, the instructions call for pulling the sausage anywhere from152 to 165 deg IT. However, searching online I see that e coli isn't killed off until about 170 (depending on source). At what temp is it really safe to stop cooking? I'm worried that bringing up the temp too high is causing some of the dryness, but also want to make sure bacteria isn't a concern.
Also, I usually do a "beer bath" before grilling. I simmer the brats for about an hour in a beer/butter/onion mix. I think it helps, but the temp of that is close to boiling. Is this hurting more than helping, would it actually pull liquid out or add liquid?
Any feedback is appreciated, I love making these and really want them to come out delicious so I don't have to buy brats anymore!
I've got a char-broil electric H20 smoker (cylinder type) and I know it has flaws, but with close monitoring I can keep the temps pretty stable. One issue I have with the smoker is at lower temps (<180) it doesn't make much smoke, but I had more success this year by adding dry hickory sawdust at times. I welcome suggestions on a better smoker to be able to create smoke at low temps and also be able to set a temp and walk away without constant monitoring. (prefer $300 and under price range)
I have done various kinds of sausage - brats, polish, wieners, summer sausage, pepperoni. (Not having issues with summer sausage, that has come out beautifully) My trouble is anything I stuff in hog casings has been coming out a little dry. My mix is about 12% pork fat mixed with elk/deer, I want to keep the fat on the low side to keep the sausage healthier than store bought. I use insta-cure #1 and soy protein concentrate if the mix calls for it. This year I smoked them at about 140 deg for 2 hours, then turned up the heat to bring the IT up to about 155. Then immediate ice bath after that. Anything I can improve here to make them juicier? Anything to add? I threw a can or two of beer in while mixing this year and it helped, any other suggestions? I think I'm just never going to be able to make venison brats as juicy as a high fat store brat, but I want to get them as close as possible.
Regarding IT and preventing bacteria. I read the 40 to 140 within 4 rule but I'm a little confused still. Depending on the mix I am using, the instructions call for pulling the sausage anywhere from152 to 165 deg IT. However, searching online I see that e coli isn't killed off until about 170 (depending on source). At what temp is it really safe to stop cooking? I'm worried that bringing up the temp too high is causing some of the dryness, but also want to make sure bacteria isn't a concern.
Also, I usually do a "beer bath" before grilling. I simmer the brats for about an hour in a beer/butter/onion mix. I think it helps, but the temp of that is close to boiling. Is this hurting more than helping, would it actually pull liquid out or add liquid?
Any feedback is appreciated, I love making these and really want them to come out delicious so I don't have to buy brats anymore!