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1st Attempt at venison summer sausage

Discussion in 'Sausage' started by mnmcycles, Oct 10, 2013.

  1. Well here it goes. This has been in the works for about 3 years. I have been making my own jerky and that is AWSOME. Never bought another bag in the store since. Now for the summer sausage. I am tired of the usual ground burger and ground sausage since my processor does not make link sausage I had bought the LEM 5# stuffer and figured why not go for it when I had a few days off work. To me this turned out to be a 3 day process. 1st day I mixed the meat and stored in the fridge overnight. Next morning I stuffed into the cases and back in the fridge to set up a little
    Next they were smoked on my Traeger TExas grill for a little over 3-1/2 hours
    Once the internal temp reached 155-160 I took them off and shocked them in a college of ice and water until the internal came back down to around 70-80 degrees.
    now back into the fridge overnight to let everything settle and dry out properly. Ok I couldn't wait this is my taste test after the ice bath and I must say it came out pretty dang good
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    First off welcome to SMF and were glad to have you aboard...Can you swing over to roll call and introduce yourself so we can give you a proper welcome and don't forget to fill out your location in your profile.... Looks like you nailed it with the summer sausage.. It looks great

    Thanks and

    Happy smoking

    Last edited: Oct 10, 2013
  3. That's some good looking SS. I made elk/ground beef SS and snack sticks a week or so ago.

    Did you use a commercial seasoning or make up your own recipe? Was it all ground venison or a blend? 
  4. I use the Backwoods seasoning packets. They have great flavor. I also use them for my jerky and everyone eats it up faster that I can imagine. My next adventure will be snack sticks. I had my processor do a smooth ground and add 5% pork fat and it worked out great. 17pounds of venison and ended up with between 14-16 pounds of meat packaged. I added my seasoning and the rest is history
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks great! Love summer sausage.

  6. driedstick

    driedstick Smoking Guru OTBS Member

    [​IMG]Very nice job, l am a official taste tester and it is important that you send me some now just to make sure it is ok, [​IMG]