Recent content by singlguy9
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Two 10-pound batches of venison/pork (50/50) summer sausage
this is what I dream about making, nice job! -
My venison summer sausage dilemma
Thanks again.......I WILL BE ordering this! -
My venison summer sausage dilemma
I was looking on line and saw a bunch of models, is there one that's better for the MES? I want decent one without breaking the bank. -
My venison summer sausage dilemma
Again, thank you, I believe this is probably the main issue and will most likely rewire the MES, I too plan to delve into other types of sausage and bacon. The Mrs. isn't wild about venison, and I LOVE summer sausage and the like, and I want to get it right so I'm not paying the butcher dearly... -
My venison summer sausage dilemma
The venison was not vacuum packed, but "stuffed" by a butcher into 1 pound bags. It was not freezer burnt, except on the very end where it was sealed/tied. I removed that small portion and discarded it. Been in the freezer about 10 months. I hope that's not the culprit, my goal was to process... -
My venison summer sausage dilemma
Yes, mixed very well.......at least I thought so, very tacky, will do the stick test next time. -
My venison summer sausage dilemma
I love these suggestions (THANK YOU ALL!!!); I will look into controlling the temp in the MES (next on my list of things to do because I think this was my biggest issue). A couple of updates/questions: - the recipe did not call for acid, are there easier alternatives to ECA? - what is NFDM and... -
My venison summer sausage dilemma
OK, I'll try to provide as many details as possible. I made venison summer sausage using last year's ground venison, mixed with ground pork from the supermarket (70/30 ratio venison to pork). I mixed well using a well-received internet recipe. I also added high heat cheddar cheese. The... -
Popper question re: cook time
I use a large WSM and run about 250-275. I do A LOT of smoked peppers with bacon and cream cheese. I kind of set it and forget it for 2.5 hours. Peppers are soft and the bacon is done. YUM!- singlguy9
- Post #9
- Forum: ABT's and all things Appetizers
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Hello from MD
Looking forward to learning some things. I'll post a thread in the correct forum, made some summer sausage and it failed.....edible but not what I wanted. -
Hello from MD
Hi, hoping to ask some questions and learn something about preparing venison sausages. I smoke a lot of meats like briskets, butts, chickens, turkeys, etc. Fairly new to sausages and made some mistakes, hoping to make less, lol.
