First go on deer sausage with picks as i go.

[masonman1345]

I am attempting my first run of deer/pork sausage that has been cured.
I has an MES 40 and my amazing tube smoker. It is 70 degrees Fahrenheit outside. Any recommendations of what I should put the smoker temp on and what temp I should bring the sausage to. Appreciate the advice and thank you in advance.

 

[chopsaw]

Summer Sausage

I have a question for the forum. I made a batch of summer sausage (80% venison, 20% pork) in my smoker. Used the recipe and instructions on the LEM website. When finished the sausage had a layer of grease and yellow / clear congeal on the outside (under the casing). What happened? How can I...

www.smokingmeatforums.com

Use the info in post 4 . That's where I learned it . Works great . Good luck .

 

[HalfSmoked]

Yup chopsaw put you in the right place for sound information.

Warren

 

[masonman1345]

Great info. I also made up this straight pork sausage with cure that was left over. Gonna run this through before I do my deer/pork sausage

 

[HalfSmoked]

Sausage looks good nothing wrong with good old pork sausage.

Thanks for the like it is appreciated.

Warren

 

[Brokenhandle]

Looking forward to the finish

Ryan

 

[masonman1345]

Hanging in the smoker. Sausage now dry sending the smoke to it. I chose hickory pellets

 

[masonman1345]

Another question to the awesome smokers on here. So en I get the IT to around 150 degrees I read it was best to put them in cold water then hang to dry. Everyone agree?

 

[tallbm]

Another question to the awesome smokers on here. So en I get the IT to around 150 degrees I read it was best to put them in cold water then hang to dry. Everyone agree?

Yeah that's part of the process.

Here is your general cured sausage smoking process (not including grinding, seaosning, stuffing...)

• Put cured stuffed sausages in smoker at 100F smoker temp for an hour to dry, no smoke
• Add smoke and bump smoker temp up to like 120F and go for an hour
• Bump smoker temp up to like 140F and go for an hour
• Bump smoker temp up to like 160F and go for an hour
• Bump smoker temp up to 165-170F and go until your sausage hits the desired IT
  • if doin wild hog u can keep walking smoker temp up to 180F so sausage can hit 165F IT to kill micro parasites which is super important to kill cause cure wont do it
• Hours later when sausage hits desired IT (I like 153-155F) pull it and throw in an ice water bath to cool quickly for various reasons I wont go into but matter (some guys in snow areas throw em into a fresh snowbank haha)
• Dry them off and leave them out at room temp to bloom for a couple of hours
• Vac seal/package/eat
• Done!

I hope this info helps ya :)

 

[masonman1345]

Turned out pretty good. Thanks for the help. Smoking the deer sausage now.

 

[HalfSmoked]

Looks great.

Warren

 

[chopsaw]

Yup . Looks great . Nice work .

 

[masonman1345]

Looks great.

Warren

Thank you

 

[masonman1345]

This is a pick of the first run of deer sausage. It turned out really good as well. The second run is in the MES 40. Really excited about the one in the smoker hope it turns out just as good.

 

[masonman1345]

Here is a pick of the final run of deer pork sausage. Thanks for watching.

 

[hoity toit]

Hanging in the smoker. Sausage now dry sending the smoke to it. I chose hickory pellets

Can't go wrong with Hickory..

 

[indaswamp]

Very nice sausages! Great job! They look awesome!

 

[masonman1345]

Very nice sausages! Great job! They look awesome!

Thank you

 

[HalfSmoked]

Looks great from my place a course if I was at yours it would look better.

Warren

 

[masonman1345]

Looks great from my place a course if I was yours it would look better.

Warren

Just clarification are you telling me it looked good but yours would look better. If so thats a little rude