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New to Smoking and making Sausage

Discussion in 'Sausage' started by crappie, Oct 15, 2013.

  1. crappie

    crappie Newbie

    Ok, just got my MasterBuilt Smoker a few weeks ago and want to try everything.  Deer season is upon us and I'm ready to take my share of deer.  My freezer has 20+ pounds of deer from last year and I want to use it up making Summer Sausage.  I took out 11 pounds of Deer and 2 pounds of Ground Pork.  My deer had Pork added to it last year, so I don't really know if the percentage is correct, but I'm hoping it will be close enough to have the sausage come out good.  I bought some Hi Mountain Sausage Mix that comes with the casings and cure, I also picked up some of those pliers with hog rings - Any tips making this would be greatly appreciated!

  2. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Bump for suggestions!  I wanna know too!

  3. chef willie

    chef willie Master of the Pit OTBS Member

    crappie likes this.
  4. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Crappie, morning......  Follow the directions on the High Mountain mix...   That is the safest procedure to follow.....  Folks who make that mix, know how it should be used....

    When you get into making your own spice mix and need to add Cure #1 for safety, there are certain procedures that should be followed for safety reasons...

    Until then, packaged mixes, one should always follow the label directions...  

    The amount of fat in the meat mix may be a little low....   no real way to tell, how much fat, that I know of... except "eyeballing" the fat content and that would be a wild guess...  If you think it needs more fat, I add the fat from bacon ends and pieces you get at the store..  freeze the fat and grind through the small hole plate in the grinder.....  grind the meat in the larger hole plate for "tooth texture".....  add the mix, mix the meat and fat, and stuff.... let the sausage sit, stuffed, in the refer for a day or two for the cure, spices etc. to mingle for good flavor then smoke or poach or whatever you plan is...... 

    crappie likes this.
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    As Dave said you will need to add fat... If the deer meat has been frozen and has any freezer burn you might get a grainy texture....
    Last edited: Oct 16, 2013
  6. rexlan

    rexlan Meat Mopper

    Why did the deer have pork added ... is it bulk sausage already?  I don't know why anyone would add pork otherwise.  If it is is isn't usable for another product.

    If it is just ground burger then it will likely be just fine with the 2 additional pounds of ground pork.  Then follow the instructions and be sure to add cure.
  7. customsmoker

    customsmoker Newbie

    I usually add 20 percent pork per batch of sausage. It adds enough to help it bind but not take away from the flavor of the deer.
    crappie likes this.
  8. crappie

    crappie Newbie

    You're correct, the pork was added for the fat content only when packaged by my deer processor.  I will be adding an additional2.5 pounds of ground pork just for good measure and I will stick with the recipe on the mix package.  I did buy some of the 1.5 X 12 casings today.  I want to make several smaller sized items just in case they turn out and I want to share.  
  9. crappie

    crappie Newbie

    No Freezer burn, I did put the packages in a seal a meal when I picked up my deer from the butcher (packaged)
  10. crappie

    crappie Newbie

    Thanks, I will let you know how this batch turns out.  My goal tonight is to let the meat thaw a little more than run all of it thru the "Fine" grinder.  Mix it all up well tonight without the mix, then Thursday evening add the mix, and fridge until Friday afternoon or until Saturday morning.  Any suggestions on how long to smoke and to what temp.  I read many different suggestions, but I'm thinking of starting it out at 130 for an hour after letting it dry a bit increasing it 10 degrees up to 175 for one hour.

    I did pick up some shredded cheese that I stuck in the freezer, I will run that thru a processor and re-freeze.  I will add that to the mix as well as a few Habaneros.
  11. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Cant wait to see how things go!

    [​IMG]   Kat
  12. driedstick

    driedstick Smoking Guru OTBS Member

    [​IMG]   Yep Dave has you covered cant wait till we see the pics.

    happy happy happy smokin
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  14. crappie

    crappie Newbie

    I think the Fat to Deer % is close, just adding a little more Pork to the meat, I did learn not to use the small/fine grinder Plate - It filled up with "STUFF" and then no meat came out the end of the grinder.

  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  16. crappie

    crappie Newbie

    Boykjo, I may need to pick your brain when I try making brats - your photo of Sausage makes me hungry.
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    What brain..........LOL

    crappie likes this.
  18. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    you said it... not me :biggrin:
  19. crappie

    crappie Newbie

    Ok, I filled the casings!

    I think in the future I will buy a Sausage stuffer to do this.  The meat grinder was a bit slow and needed a little help, I did it by myself.  Now they are back in the fridge to dry.  Tomorrow they go in the smoker after sitting out an hour or so?  I filled 1/2 with a cheese Summer Sausage mix and the other 1/2 with a Jalapeño Summer Sausage mix.  Silly me, I filled a few and forgot what mix was in them,  Glad I did not let them all get filled without identifying them.

  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looking good...................[​IMG]