bones1948
Fire Starter
First I will tell you how I smoked the summer sausage. I mixed 2.2lbs of venison with 14 ounces of pork fat for a total of 3 lbs. I mixed the seasoning and cure in the meat mixing for 5 to 10 minutes. Stuffed in fibrous casings. In refrigerator over night. At 5 AM took sausages out and let them rest at room temperature for 2 hours. At 7 AM put in electric smoker at 100 degrees for 2 hours with door cracked open. At 9 AM put smoke on and closed door and raised temp to 110 degrees. I increased the temp 10 degrees every hour until I reached 170 degrees at 3 PM. I had a digital thermometer stuck in one of the sausages to check for an internal temp of 152. The temp got to about 147 at 4 PM and seemed to stall. It took to 7:30 to reach the internal temp of 152. I then put them in ice water until the internal temp reached 110 degrees then put them on the kitchen table. The casings and sausage turned out wrinkled and there was a layer of congelled fat on the outside of the sausages and the sausages were wrinkled. They still taste good. Did I use to much pork fat? Should I have used a pork butt? What did I do wrong? Could I have had a fat out? If so the temp setting was never over 170.
Bones
Bones
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