venison sausage/brats

[Ethan Soland]

Hey guys...new to the forum but wanted to get some expert opinions on the correct process of smoking some venison sausage and brats. I am looking to make a few different recipes of venison brats(cheddar/wild rice, jalapeno, etc) . I plan to use 70/30 or 65/35 mixture with pork trimmings. We plan to smoke some of the brats, and to have some as fresh sausage.

Smoked brats:
Do I need a cure? If so, what kind?
How long do I smoke for? what temp?
We've had problems with smoking things too long...it comes out dry and clumpy. I'd like to try and avoid this...so any insight into the process would be great. There's some

Fresh Sausage/brats:
does it need a cure of any type? does it hurt to have cure in it, even though it's not needed?
we plan to grill and cook to an internal temp of 165

 

[indaswamp]

Smoked brats:
Do I need a cure? If so, what kind?
How long do I smoke for? what temp?
We've had problems with smoking things too long...it comes out dry and clumpy. I'd like to try and avoid this...so any insight into the process would be great.

Yes, you need to use cure for smoke sausages that will stay in the danger zone between 40*~140* for longer than 4 hours. The cure to use is cure #1.
Your sausage was dry and clumpy because of 'fat out' caused by high smoking temperature and/or stepping up the temp. too fast which causes the meat to tighten up and squeeze out the moisture being released in the links. You need to keep the temp. below 170~175* and start with a low temperature of 100~120* for the first couple of hours, then once the links get to INT 100*, you can bump the temp up 10* about every hour until smoke house temp is @170*. You need to keep the smokehouse temp 25~30* above the INT of the links. Follow a pasteurization chart (temp AND time) to pull the links. Some people pull @144*, others 152*.... When I am smoking wild hog, I go to 154* for 12 minutes as a safety precaution.

Fresh Sausage/brats:
does it need a cure of any type? does it hurt to have cure in it, even though it's not needed?
we plan to grill and cook to an internal temp of 165

Not needed, but some people like the taste of cured meat in fresh sausage. you will get that pink look to the meat. Does not hurt to add it. I personally leave it out.

 

[Ethan Soland]

This info is greatly appreciated. Is this the same method you use when smoking larger ring/bologna style sausages? Keep the smokehouse temp 25-30* above the internal temp of meat?

we've always kind of done things old school where we go by color of the meat. It usually leads to long smoking times and things get too dried out

your info was very helpful...thanks again

 

[indaswamp]

Yes. Same procedure. Though with bologna, you could leave it in until you get the smoke to you liking, then pull 'em and place it in a 170* water bath to finish to INT 154*

ALWAYS smoke using a meat thermometer. you will get much better more consistent results this way.

 

[Waterville Jesse]

I agree with Indaswamp, I smoke for about 3 to 4 hours, at 130 or so. Then into the water bath with a water temp between 160 and 170. Take sausage to an IT of 152.

 

[Waterville Jesse]

And take lots of notes, so ya know what ya did next time.