Cold-Smoked Venison Breakfast Sausage w/ Q-view

[toby bryant]

Now that the freezer is full again it was time to make some venison breakfast sausage. Thanks to all you fine people here at SMF I decided to kick it up a notch and add some smoke to it.  Everything is better with a little smoke, right?   So, here we go:

2013-01-12_18-53-13_892-1.jpg

• toby bryant
• Jan 13, 2013

2 1/2 lbs of ground venison

2 1/2 lbs of ground pork shoulder

2 TBS Crushed Red Pepper Flakes

3 TBS Kosher Salt

1 TBS Rubbed Sage

1 TBS Garlic Powder

3 TBS Coarse Black Pepper

1 cup of ice cold water

Combine all ingredients, put on your nitrile gloves, and mix well.

2013-01-12_19-10-42_945-1.jpg

• toby bryant
• Jan 13, 2013

Then it is into the fridge for the night so the flavors can marry.

2013-01-12_19-13-48_461-1.jpg

• toby bryant
• Jan 13, 2013

This morning I did a test fry.

2013-01-13_08-42-54_660.jpg

• toby bryant
• Jan 13, 2013

The women approved! So my wife, niece, and myself polished off about a lb of it with some biscuits and cheesy eggs.

2013-01-13_09-46-04_779.jpg

• toby bryant
• Jan 13, 2013

The remainder was formed loosely into 1 lb logs.

2013-01-13_14-44-36_768.jpg

• toby bryant
• Jan 13, 2013

2 were then vacuum sealed in Lisa B's premium bags.

2013-01-13_15-10-14_209.jpg

• toby bryant
• Jan 13, 2013

The other 2 went into the MES 30 for a 1 1/2 hours cold smoke.  I fired up the AMNPS with one row of Pitmasters Choice Pellets and away we went.

2013-01-13_15-11-29_941.jpg

• toby bryant
• Jan 13, 2013

There is no cure in this sausage and it was unseasonably warm, 60°, in central Ohio today so I took great caution to ensure the sausage stayed below 40°. The temperature inside the smoker was 59°, so after the 1 1/2 hours of smoke I immediately placed the sausage back into the fridge for a couple of hours to cool it back down.  There was definitely a color change from smoking,

2013-01-13_17-47-40_327.jpg

• toby bryant
• Jan 13, 2013

and the smell, WOW! If you own an AMNPS and haven't tried the Pimasters Choice pellets yet, log in and order them right now!  As you can see from the top log I did another test fry and all I can say is I am kicking myself for not putting all 4 logs in the smoker 

It took to a very good sausage recipe to a whole new level.

Thanks again to all of you who have given this newbie advice and inspiration along this journey (addiction), you know who you are 

 

[ncsmokeu]

For some reason I have never thought of making my own sausage with my venison. 

This looks great.  I've bookmarked this thread and will be trying soon.

What kind of vacuum sealer do you use?

+1 on the AMNPS.  A must for cold smoking!

 

[boykjo]

Looks great............

.. Was it a little hot.... When I add pepper flakes to sausage it amazes me how little it takes to give it some heat especialy when I grind it in my coffee grinder

 

[sam3]

Looks great to me. Copied this one for future use, thanks for sharing!

 

[smokinhusker]

Looks great! 

 

[toby bryant]

For some reason I have never thought of making my own sausage with my venison. 

This looks great.  I've bookmarked this thread and will be trying soon.

What kind of vacuum sealer do you use?

+1 on the AMNPS.  A must for cold smoking!

I have the basic $79 model Foodsaver

 

[toby bryant]

Looks great............Thumbs Up .. Was it a little hot.... When I add pepper flakes to sausage it amazes me how little it takes to give it some heat especialy when I grind it in my coffee grinder

Yes, it had some heat to it. I like spicy breakfast sausage, it was not any hotter than a hot Jimmy Dean of Bob Evans zesty hot. If you like a mild sausage I would leave out the red pepper flakes.