- Dec 27, 2012
- 13
- 10
I've been making venison sausage for several years now with a friend and his family, but was never there when they smoked it. This last year my dad and I built a smokehouse out of a 6x8 shed and added some racks made out of 2x4's with dowel rods (2x2's) to hang the sausage on. Long story short, everything worked fine, but we over smoked the sausage and it turned out tasting like wood. Definitely a mistake I will not make again. But, I wanted to ask how other members here smoke their venison, provided they use a smokehouse similar to mine. My smoke source that I used last year was a steel barrel that sat below ground with a 4" pipe leading up to the smoke house that had a baffle inside it to control how much smoke entered the house. The system worked and the smoke was cold, but we let it smoke for way too long. However, this year I want to try a different method of smoke application, so I am here for suggestions.
I would like to give a little background on how we make our sausage. Please feel free to critique anything I have done. I am here to learn!
We like to make some sausage that we smoke a little and then vac seal and freeze, that we can later grill or pan fry, etc. For this sausage we use a 40/60 or a 50/50 pork to venison ratio. Mixed with seasoning/cure and ground, then stuffed and tied. Last year we over smoked this, but this year I only want to smoke it for a few hours to give it some smoke flavor, then seal it and freeze.
We also make some dried sausage. We use the same ratio or pork to venison and use the same seasoning and cure. Is this right or should I use different ratios? The batch last year was not too bad other than being over smoked and a too hard. I have done some reading on controlling humidity in the smokehouse to help the sausage dry evenly, and that using a dehumidifier can help? I would really like to know more about the best ways to get my dried sausage to dry properly and evenly, so it doesn't get hard on the outside and then take much longer to dry in the middle, as that is what happened last year.
Finally, I would like to possibly try making some summer sausage this year. I am completely clueless as to how to go about doing this. If somebody can either explain this to me or send me a link to some summer sausage how-to's that are good, I would really appreciate it.
I can also post some pictures of my smokehouse if need be. As for my specific location, I am in Central Texas...In between Houston and Austin. If you smoking guru's need any more information from me, let me know.
Thanks!
Mac
I would like to give a little background on how we make our sausage. Please feel free to critique anything I have done. I am here to learn!
We like to make some sausage that we smoke a little and then vac seal and freeze, that we can later grill or pan fry, etc. For this sausage we use a 40/60 or a 50/50 pork to venison ratio. Mixed with seasoning/cure and ground, then stuffed and tied. Last year we over smoked this, but this year I only want to smoke it for a few hours to give it some smoke flavor, then seal it and freeze.
We also make some dried sausage. We use the same ratio or pork to venison and use the same seasoning and cure. Is this right or should I use different ratios? The batch last year was not too bad other than being over smoked and a too hard. I have done some reading on controlling humidity in the smokehouse to help the sausage dry evenly, and that using a dehumidifier can help? I would really like to know more about the best ways to get my dried sausage to dry properly and evenly, so it doesn't get hard on the outside and then take much longer to dry in the middle, as that is what happened last year.
Finally, I would like to possibly try making some summer sausage this year. I am completely clueless as to how to go about doing this. If somebody can either explain this to me or send me a link to some summer sausage how-to's that are good, I would really appreciate it.
I can also post some pictures of my smokehouse if need be. As for my specific location, I am in Central Texas...In between Houston and Austin. If you smoking guru's need any more information from me, let me know.
Thanks!
Mac