I Did It..............First Time Venison Summer Sausage....WOW

Discussion in 'Sausage' started by golson, Feb 28, 2011.

  1. golson

    golson Fire Starter

    Well I was very nervous the day before I started my first summer sausage.....I got my seasoning from "AskTheMeatMan", and it turned out unbelievable....Better than my local butchers summer sausage...Almost tempted to give him some to get him jelous......Well the only problem I had was the time it took to smoke it...15 hours at 160F and the internal temp just got to bare minimum for removal...Long dam day but well worth it. I used a MES 30 at 160F and four 2 1/2" X 20" Fibrous Casings. The taste is lovely and I used some high temp pepper jack cheese for more flavor. Next time  I am adding jalepenos.....Here is the end result...
     
    cowgirl likes this.
  2. Looks Great...any time we smoke Patience is a Virtue...the end result  sure looks tasty[​IMG]
     
  3. que-ball

    que-ball Smoking Fanatic

    Looks great, especially for a first try.  Keep it up!
     
  4. tyotrain

    tyotrain Master of the Pit

    That looks so good nice touch with the pepper jack.. man i bet that was tasty Thumbs Up
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    great Job :sausage:
     
    Last edited: Mar 1, 2011
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

    Craig
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice   [​IMG]
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Looks great for your first time...bet you were a little stressed after all that time. Little info on your grinder and stuffer??
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    [quote name="golson" url="/forum/thread/103995/i-did-it-first-time-venison-summer-sausage-wow#post_600951"]

    Well I was very nervous the day before I started my first summer sausage.....I got my seasoning from "AskTheMeatMan", and it turned out unbelievable....Better than my local butchers summer sausage...Almost tempted to give him some to get him jelous......Well the only problem I had was the time it took to smoke it...15 hours at 160F and the internal temp just got to bare minimum for removal...Long dam day but well worth it. I used a MES 30 at 160F and four 2 1/2" X 20" Fibrous Casings. The taste is lovely and I used some high temp pepper jack cheese for more flavor. Next time  I am adding jalepenos.....Here is the end result...

    Looks real nice golson !!!!!

    I take it you mean you took it to 152˚ or 155˚ IT.

    That is really hard to do with a smoker temp of only 160˚. Fifteen hours is shorter than I would have guessed.

    I usually keep it low (130˚--140˚--150˚) for a long time, to get good smoke on it, but IMO it doesn't hurt to bump it to 180˚ to finish it.

    Thanks for showing,

    Bear
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  11. werdwolf

    werdwolf Master of the Pit OTBS Member

    [​IMG]
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    There ya go.

    Looks awesome....nice job.

    Now go show the butcher dude how to make SS
     
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great job Golson!! I've not tried the "ask the meat man" seaoning but will put it on my to-do list. [​IMG]
     
  14. golson

    golson Fire Starter

    Thanks for the kind words. This is definitely a learning experience. I did however finish the last two hours at a higher temp of 180F. I been reading a lot on how long to smoke and thought most people smoked for 6 to 8 hours. That is why I got nervous smokin it so long but now I know that was normal. Now time to take a break and next time add some good jalepenos for a kick.
     
  15. I'm Going to be doing this my self in my mes 40. I bought the hooks so I can hang it. Was you able to get good smoke at 160 degrees. Great looking Summer Sauage
     
  16. looks great.
     
  17. harleychief

    harleychief Newbie

    Looks great. Patience is always a huge factor in smoking.
     
  18. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good job! Feels good to have it come out right the first time...
     
  19. golson

    golson Fire Starter

    The grinder I got a whopping sale on E-bay for an Kitchener #8 Stainless Steel Meat Grinder for $110.00 brand new. My stuffer is an LEM vertical 5 pound stuffer...All this came in handy for sure...The grinder is awesome. I can't stuff meat in it fast enough........Grinds so well. A little slower on the hamburger plate....
     
     
  20. golson

    golson Fire Starter


    I have an Amazing Smoker...Never used the one on the MES...I did at first but it sucked....
     

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