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- bobdog46
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- bobdog46
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Making plenty of sausage (update#2)
I got 3 doe on the ground last week at the end of muzzleloader season in Miss. Got plenty of meat to make alot of sausage. Started with snack stix and will finish with cajun fresh, cajun smoked, & summer sausage. Oh yeah some jerky too. Will post more pics over the weekend. -
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- bobdog46
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- bobdog46
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- bobdog46
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- bobdog46
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loose casings
I think you left it in the ice water bath too long. The ice water bath is just to stop the cooking process - no more than five minutes. After the ice water bath let them hang at room temp for an hour or so then in the fridge overnight. This is what i do with summer sausage and never had a... -
Am I on the right track???
I have made many batches of summer sausage and all have been done in 10 to 11 hrs. I start at 120 w/ no smoke for an hour. Raise the temp to about 150 with smoke for 5 hours then raise the temp to 180-200 until I get an IT of 155. I have a gas smoker and controlling the temp is fairly easy. -
Tasso came out great !!! Q-View
7 lbs pork + 1 1/8 tsp cure #1(pink salt) 1 1/2 Tblsp salt 1 1/2 Tblsp sugar. Let it cure for 5 days in ziplock bags in the fridge. Took it out and rinsed it well. Rubbed it with mcCormick pork rub, garlic powder, & Cayenne pepper. Let it sit in the fridge for 1 day. On the smoker @ 150 w/... -
Tasso came out great !!! Q-View
I had some wild sow meat that was given to me and decided to make some tasso out of some of it. This stuff came out great and will be good in Gumbo or a pot of beans. -
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- bobdog46
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- bobdog46
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Venison summer sausage?
I normally start at 120 deg for 1 hr without smoke then 150-160 deg with smoke for 6 hrs then bump it up to 180-200 til the IT reaches 160. It normally takes about 10-11 hrs for the whole process. When its done it goes in an ice water bath for about five minutes then it sits at room temp for a... -
Venison summer sausage?
I make alot of summer sausage and never had that problem. I am assuming when you talk about a tough rind you mean the outside of the sausage after you remove the casing. The only thing I can think of is you are cooking at too high of a temp or cooking for too long. -
venison snack stix using my new stuffer
Yep - Same as what I brought to SELA. Hi-Mt Cracked Pepper & Garlic + I add some more stuff to that. I have been happy with Hi-Mt products. -
venison snack stix using my new stuffer
Here is a pic of my smoker with the snack stix I just put on today. This is 8 lbs of venison snack stix. -
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- bobdog46
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venison snack stix using my new stuffer
There are many recipes for snack stix on this sight. You can also get snack stix kits that have everything you need except the meat. Go to the search section on this site and type in snack stick, you will find everything you need. If you want a kit, they are available at Bass Pro, Academy... -
venison snack stix using my new stuffer
I made 8 lbs of snack stix using my new stuffer from Northern Tool. This is so much better than stuffing with a grinder. Very happy with my new toy !!!
