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Cold smoked venison sausage

Discussion in 'Messages for All Guests and Members' started by Rick Westfall, Nov 30, 2018.

  1. Rick Westfall

    Rick Westfall Newbie

    I have an issue with my venison sausage. Sometimes I will get some 'hollowing" in the center of the sticks? The sticks are 2 lbs and I really don't believe it is because they are not packed tight enough. We use perforated plastic casings and will even bust a few because we pack them to tight. It seems to me that for some reason they pull apart. Our process is about 5 to 7 days in the smoke house at 60 degrees or so and then I hang them in my garage (about 50 degrees in there) for about 4 to 5 days to let the smoke draw through. We do not raise the temp to 165 because then they become a hot smoked sausage. We like the raw sausage and use curing salt. Have been doing it in our family for 100 yrs and haven't lost a man yet. LOL
    My thoughts are
    1) maybe to lean (we do 30% pork shoulder)
    2) we add water and maybe they dry out
    Hoping someone has had the same issue and knows whats wrong.
  2. mike243

    mike243 Smoking Fanatic SMF Premier Member

    I cant help but with CWD being in a lot of states I myself would never make a cold smoked sausage out of deer, its not crossed the species barrier but they are very worried that it can and will
  3. Are you using a dedicated sausage stuffer or are you using a grinder with a stuffer tube to stuff the links?
  4. Rick Westfall

    Rick Westfall Newbie

    I am using a 15 lb sausage press. I have been doing some reading and I may be getting air in the press and that would be why it is in the sticks?