- Apr 2, 2014
Long story short here’s my issue, my venison summer sausage has more of a “cooked” meat taste. I don’t know how else to describe it but it just doesn’t taste right. I’ve made several batches of it over the years from kits such as hi mountain and LEM. I was originally having issues with it taking 14+hours in the smoker to finish when I found my electric smoker thermometer was off. So now here is my process- 140* 1 hour to dry casing, 3hours of smoke at 155-160*, then finish in the oven at 180* until internal temp is at least 152*. When it’s done and I cut the casing it doesn’t really have a scent of ss, just a cooked meat taste. Any ideas?