This year's deer sausage (lots of photos)

[smokindeer]

So we were lucky enough to harvest a big buck and a nice doe and had a lot of meat to process.

As usual we did a lot of sausage. This year was Curly's Ring Bologna and Lem Backwoods Summer sausage, plain, jalapeno, cheese, and jalapeno and cheese, I also did a batch with NFDM which I had never tried before. They turned out great and I will be using it for all my future sausage recipes! 

All sausages were stuffed and left to sit in the fridge overnight. The smoke started at 5:00am and 25 hours later it was all back in the fridge for a day or so before vac sealing.

GOSM gasser and MES 30" electric got their workout.

I used the MES at 100 deg for the first hour to dry then moved to gasser for the final smoking and cook. Temp held at 180 or so to an internal temp of 155 deg.

Here are the pics. Hope you enjoy.

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• smokindeer
• Nov 18, 2016

ground beef suet. we do 75/25 for burger and sausage base.

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• smokindeer
• Nov 18, 2016

ground pork butt for Curly's ring suasage

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• smokindeer
• Nov 18, 2016

Trimming and prep of deer meat

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• smokindeer
• Nov 18, 2016

ground deer

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• smokindeer
• Nov 18, 2016

smoking summer sausage

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• Nov 18, 2016

smoking ring sausage

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• smokindeer
• Nov 18, 2016

hanging to bloom

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• smokindeer
• Nov 18, 2016

old faithful

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• smokindeer
• Nov 18, 2016

happy fridge

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• smokindeer
• Nov 18, 2016

vac sealing

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• smokindeer
• Nov 18, 2016

summer sausage money shot

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• smokindeer
• Nov 18, 2016

ring sausage money shot

Still one more weekend in the deer season,

next up snack sticks if we're lucky!

 

[redheelerdog]

Looks really good, nice job!

 

[crazymoon]

SD, Congratz on the deer and that is some great work on the sausage ! 

 

[SmokinAl]

That there is some good looking sausage!

Point to you Sir!

Al

 

[mickey jay]

YUM.  That's some great looking summer sausage.  Next on my list!

 

[disco]

I love venison and venison sausage is the bomb!

Yours looks great!

Disco

 

[forgiven1]

Hi Smokindeer,


That looks wonderful.    Does adding cheese to a sausage like that effect the length of time it can be stored?    How do you store the rolls once they are vacuum sealed?  Freezer, or can the be put in dry storage?

 

[BGKYSmoker]

Looks real good.

 

[smokindeer]

I usually just vac seal and freeze.

I have had the the summer sausage a year later and it was still delicious.

 

[smokindeer]

I just vac seal and freeze.

I have has the summer sausage up to a year later and it was still delicious. 

 

[worktogthr]

Man! That all looks great! Points for sure! I miss sausage making. Christmas cookies have taken up all my sausage making time.