1st time making summer sausage

Discussion in 'Sausage' started by accurateone, Nov 23, 2014.

  1. accurateone

    accurateone Newbie

    5 lbs venison

    LEM Summer Sausage Kit

    Meat was very cold. Added seasoning and cure to meat dry. Mixed very well with hands. Let sit in Refrigerator for 2 hrs.

    Stuffed in Casings and put in oven.

    Been in there 6 hours and I am minutes away from 165 degree mark.

    Does this sound like it will be safe to eat.

    Thanks
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I see this is your first post.. would you please go to roll call and introduce yourself so we can give you the warm SMF welcome deserved ...
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    WE NEED MORE INFO PLEASE , with cure I like to let sit overnight but this is fine also. you can pull when the IT (Internal Temp) of the sausage hits 152 IT also, what size casings did you use?? If they are the larger ones you will need to water bath them after cooking so they will stop cooking if they are snack stick size just lay on counter and let them bloom.  And what temp were they in the oven at?? 

    Let us know and welcome to the forum. [​IMG]

    we like pics also.   [​IMG]     [​IMG]

    A full smoker is a happy smoker 

    DS
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I believe 4 hrs is the minimum for cure to take affect in ground meat... as stated.. overnight would be best... Also... next time dissolve the cure in about 1/4 cup of water and then pour that onto the meat and mix... what temp was oven running at ?? also as stated.. 152` IT is done....
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Did you mix pork or beef with your venison ?
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    When do we eat...................[​IMG]
     

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