Venison and pork summer sausage

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rca dog

Smoke Blower
Original poster
Dec 10, 2016
Campbell River, BC
Here we go. I'm using Dirtsailors "venison in a bag " recipe, with a couple of modifications.
I cut the salt to 40 g/ 5 lbs of meat, substituted the coriander for cumin because I didn't have any coriander, and used brown sugar instead of dextrose for the same reason.
Sorry no pics of the mixing or stuffing, but they are stuffed and sitting overnight in the fridge until tomorrow.
Smoking tomorrow !
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Yep they are done. I was hoping to finish them all the way in the smoker, but at 10 pm last night I had to call it and finished them in hot water. I ice water bathed them, then hung them back in the smoker to bloom. I'll have some pics when I get home from work. The garlic coils are in the smoker now, they will be done tonight as well.
RCAD,  Fine looking VSS sir ! 
Looks tasty! Point for the sliced pick!

We have since adjusted the pepper amount too. Also have gone to cracking the pepper corns down a bit. We have another 20-25 pounds waiting for us to get the time to do it again.
Thanks everyone !  I'm pretty happy with how these turned out.  DS, I cracked about 2\3 of the pepper, and left the rest whole. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.