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1st Attempt at venison summer sausage

mnmcycles

Newbie
3
10
Joined Oct 10, 2013
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
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,325
722
Joined Apr 28, 2010
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

Joe
 
Last edited:

smokinhusker

Legendary Pitmaster
8,182
76
Joined Oct 20, 2010
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? 
 

mnmcycles

Newbie
3
10
Joined Oct 10, 2013
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
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,963
614
Joined Nov 3, 2011
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,
 

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