Deer Sausage

[fished]

I have some deer sausage that I traded two packs of bacon for. It's one big link about two pounds. I would like to grill it. What internal temp does it need to cook too? I've cooked wild game sausage before.

Thanks Ed

 

[smokerjim]

I would go to 160-165

 

[Sowsage]

Is it already cooked/smoked sausage?

 

[chopsaw]

I'm with Sowsage ,,, what is it ? Fresh or smoked .

 

[bertman]

I'm guessing it would have pork blended into it (and that it is fresh, not cured, or you wouldn't be grilling it). USDA says pork is safe at 145, but I'd go 5-10 degrees higher with a rest of at least five minutes.

 

[fished]

It’s fresh, non cured. I don’t know what else is in it. Thanks for the help.

 

[tallbm]

No telling how the meat was handled in the woods, during processing, or since it got to you.
You cant go wrong with an IT of 165F to be safe and still have a good link :)

 

[smokerjim]

whole muscle cuts are fine at 145, but when it comes to ground meat all the bacteria is mixed in with the meat and not sitting on the surface so I would definitely go to 160-165.

 

[fished]

thanks for the help. he brought in some samples to work, it has a really nice taste

 

[tallbm]

thanks for the help. he brought in some samples to work, it has a really nice taste

Since it is not cured you will want to get to 165F IT within 4 hours.
You can't smoke this sausage the same way as a cured sausage since there is no cure in it... not unless you want to get very sick lol.

What you may want to do is keep the smoker low and apply smoke for however long you want it to be in the smoke and if it hits an IT of 135-140F pull em and throw em on the grill to finish em out. They will have better skins/casings if grilled.

If you try to smoke at a hot temp for a long time then the fat will just render out. The approach I mention allows you to:

• Get as much smoke as you want
• Get good casing/skin texture due to grilling
• Stay safe and not get sick since they are uncurred sausages

Let me know if this all makes sense :)

 

[fished]

Thanks for plan, I’ll take that advice