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hey all im going to smoke some deer sausage and i want to smoke could i get some tips please i dont want it competely cooke want some flavor and coler then i will cook when ready to eat
hey all im going to smoke some deer sausage and i want to smoke could i get some tips please i dont want it competely cooke want some flavor and coler then i will cook when ready to eat
If you are not using nitrite curing agent..... don't low temperature smoke it... smoke causes a reduced oxygen atmosphere and botulism can grow...
Without nitrite cure, smoke at 225 ish to an IT of 165 deg. F (for venison)..... DO NOT PARTIALLY COOK ..... complete the cooking process in 1 (one) step....
You can smoke it for as long as you want.... temp range 50 to 70 deg. F...... vac-pack and freeze for later use.... OR..... smoke at 120-130 ish for a few hours then vac-pac and freeze for later use....
If you have a grams scale, add about 1.1 grams per pound of meat.... or add 1 level tsp. of cure #1 per 5#'s of meat...
Nitrite is safe used accordingly.... beats getting botulism.... It also affords some protection for other pathogens and bacteria......
The meat does need to be stored at refer temps... 38-40 degrees while the cure is doing it's thing on the meat.... 12 - 24 hours is adequate for ground meats....
Live about 30 miles north of you Shane and we have a large selection of sausage and jerky seasonings avail that come with cure and directions/suggestions for preparing. www.owensbbq.com/sausage-seasonings-jerky-mixes.html
Jerky
- Original
- Cracked Black Pepper & Garlic
- Honey BBQ
- Teriyaki
- Hickory
- Mesquite
- Sweet & Spicy
- Maple Jalapeno