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

golson

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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...
 

gotarace

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Looks Great...any time we smoke Patience is a Virtue...the end result  sure looks tasty
 

tyotrain

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

bmudd14474

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great Job :sausage:
 
Last edited:

boykjo

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Nice  
 

chef willie

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

Bearcarver

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[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
 

SFLsmkr1

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There ya go.

Looks awesome....nice job.

Now go show the butcher dude how to make SS
 

cowgirl

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

golson

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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.
 

pawoodswalker

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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
 

pit 4 brains

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

golson

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

golson

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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

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