Smoked 'n Sous Vide Venison Summer Sausage

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mossymo

Master of the Pit
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May 30, 2007
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Glenburn, North Dakota
Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The next day stuffed the meat mix into 2 fibrous casings and into the smoker at 110° for an hour with no smoke, then bumped the heat to 130° and started applying smoke. Smoked with a combination of hickory and apple pellets in the Maze smoker for 3 hours.

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Then placed the summer sausage separately into vacuum sealed bags and into a sous vide set at 155° for 3 hours.

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After the sous vide the summer sausage was placed in a cold water bath and then refrigerated overnight.

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The summer sausage turned out excellent, the texture and flavor were perfect!

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Thanks for looking!
 
The Sous Vide is a great idea....  
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Mossy,  I tried this technique on a couple of chubs this past weekend and the results were very impressive.  Thanks for sharing a great idea!!!
 
Probably a dumb question, but, would it make any difference to sous vide if I use cloth instead of fibrous casing?  Got some bags locally and getting ready to try this and some Taylor Ham.  Thanks.
 
Do not submerge meat if it is in cloth casings...  the meat will soak up water...   You can vac-pack the meat, in cloth casing, then sous vide...  or zip bags....  any thing to keep the meat dry....
 
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Do not submerge meat if it is in cloth casings...  the meat will soak up water...   You can vac-pack the meat, in cloth casing, then sous vide...  or zip bags....  any thing to keep the meat dry....
Thanks, Dave.  Was planning to vac seal first....(I think)
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Seems like a good way to do it.  Thanks Mossy.
 
I don't know if it makes any difference....  I stuffed mine dry....  That thin material seems to conform fine....
 
The bags I got are commercial and really not all that thin (but then what do I know about thin?:)).  Wondered if would be easier going in to a moist bag.
 
Dumb question. How do you know when sausage has reached 153'. I didnt see any temp probes. And would probably leak, i guess! In my smoker it always takes 12-14 hrs.
 
I tend to finish most of my smoked sausages in a hot bath (not boiling; 155-165°F temp) post-smoke.

With most loads of sausage, it takes about 25-30 minutes for the desired internal temp to be achieved. This bath process shaves hours off the 'regular' smoking process with no ill effects on the final product. On the contrary, the sausages remain plump and juicy; none of the potential shrinkage that may occur after long cooks in the smoker. No detectable loss of 'smokiness' that I could distinguish in my side-by-side comparisons (full-smokes vs bath finish).
 
Mossy Mo how did you calculate the 3 hrs @ 155 in sous vide? Plan on doing thevsame after christmas so i am just trying to figure out the required time for sausage with this diameter.
 
Mossy Mo how did you calculate the 3 hrs @ 155 in sous vide? Plan on doing thevsame after christmas so i am just trying to figure out the required time for sausage with this diameter.

I'd like to know more about this too. If I apply 3-4 hours of smoke to a batch of sausage and for arguments sake the IT is only 120 degrees... how do I know long to souvide for?
 
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