Sausage time

[rippper]

Had the urge to make some sausage. Grabbed 8lbs of venison and 4.5 lbs of pork butt. Used Walton’s Excalibur seasoning. Smoked at 165 for about 8 hrs till it hit 130, then into a 170 degree water bath. Pulled at 158 and into the ice water. Blooming on the rack for a couple hrs then into the reefer. Cut shot to follow.

 

[indaswamp]

Nice! Summer Sausage I assume?

 

[tbern]

they look awesome, nice job!!

 

[rippper]

Nice! Summer Sausage I assume?

Yes

 

[Hockeydudde]

Waiting for the cut shot. I really want to make dinner sausage, but I guess given that's date, it'll be "fall" sausage now...

 

[rippper]

Plate shot

 

[rippper]

Plate shot

 

[Hockeydudde]

Looks tasty!

 

[indaswamp]

Nicely done! Bind looks great! No fat out!

 

[chopsaw]

Nice work .

 

[tbern]

looks awesome, nice job!!

 

[WI Smoker77]

Good looking sausage! Good job

 

[rippper]

Im really a fan off the hot water bath now.

 

[chopsaw]

Im really a fan off the hot water bath now.

Me too . I don't do it for Summer sausage , but for smoked sausage in hog casings it works great . I did the SV for a while , but smoke for color then poach in 175 degree water 30 minutes is a better option .