Venison Brats and Summer Sausage

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Original poster
Feb 23, 2009
Any help would be appreciated: I will be smoking venison summer sausage along with venison bratwurst. First, the summer sausage will be hung vertically in a propane smoker. I need to know how long to smoke at each external temp and the thresholds for each internal temp before applying the smoke. Second, I lost my recipes so if you could send some that would be great.  i plan on mixing 55% pork to 45 % venison and stuffing 3lb sticks. The brats I want to mix Beef, pork and venison equal parts. Typically brats are not cooked until time of consumption, but I want to be different. Smoked sounds good, then just heat and serve? I think. Anway I rambled on long enough. BTW- I will be thawing the meat for the next few days and plan on doing the mixing, smoking next week. Any help is appreciated. -scott
Hi Scott, Welcome to SMF. I'm sure one of our resident sausage gurus's will be along shortly to help you out. Good luck & welcome to the party!
Welcome to SMF,

Don't forget to check in at the Roll Call Thread and Introduce Yourself and tell us a little about your Equipment.

I don't do wild game I am strictly a Beef and Pork kind of guy so I am not much help on mixing it with other meats...

Someone who hunts will be along soon to help you...


Welcome to SMF, Glad to have you with us.

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