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  1. singlguy9

    Two 10-pound batches of venison/pork (50/50) summer sausage

    this is what I dream about making, nice job!
  2. singlguy9

    My venison summer sausage dilemma

    Thanks again.......I WILL BE ordering this!
  3. singlguy9

    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.
  4. singlguy9

    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...
  5. singlguy9

    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...
  6. singlguy9

    My venison summer sausage dilemma

    Yes, mixed very well.......at least I thought so, very tacky, will do the stick test next time.
  7. singlguy9

    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...
  8. singlguy9

    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...
  9. singlguy9

    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!
  10. singlguy9

    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.
  11. singlguy9

    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.
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