Venison Summer Sausage Smoking Question..

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Meat Mopper
Original poster
SMF Premier Member
Jul 8, 2007
Wentzville, MO
Hi. I plan on making some venison summer sausage and bought Uncle Abe's vension summer sausage kit from The Sausage Maker. The directions on the box indicate placing the sausage in a smoker at 100 deg F until the internal temp. reaches 70-80 deg. Then the temp. is raised to 130 deg. F and held until the internal temp. is 110 deg. F. Smoke in then applied to acheive a nice brown color and temp is maintained at 160 deg. F until internal temp is 152 deg. F. The sausage is then pulled and a cold water bath is applied until the internal temp. is 120 deg. F.

I found instructions on another site that says I should smoke at 140F for 2 hours; raise temperature to 160F for 2 hours, and finish product at 170F until internal temperature reaches 155, then pull and apply a cold bath.

My question is, what is the method most commenly used which gives good results? My MES doesn't hold a temp. as low as 100F as indicated in the first set of directions, so I'm not sure if that's the way to go. Any advice is appreciated.
Here is how I smoke and cook my summer sausage. Apply smoke for approximately 3hrs at 110 degrees and finish cooking in a 200 degree oven until internal temp reaches 158-160 degrees. Immediately move into a snow bank (pending location and weather) to cool – or rinse under cool water and soak in a tub of cold water and ice. I switch to the oven because when sausage making starts for us the smoker will run non-stop for 3 to 4 days with may loads of venison two weekends a winter. Is there such a thing as too much sausage?
too much sausage? only when you run out of places to keep it
Thanks for the info. One more question....should I add the liquid smoke that came with the kit even though I'm smoking or would I get better results not using the liquid smoke?
you sausage on a grander scale then i do, i only make around 50-75 lbs in the winter after the deer hunting is over.

do you use a meat mixer? mine only holds 17lbs at a time. i got a pic of it here somewhere.
I do not have a meat mixer, Just do it by hand, but dang that gets cold !!! We have been interested in getting a meat mixer but have heard mixed answers from people who own them. How do you like yours?

I have heard of putting a spackle mixer (for spraying drywall) on a drill in a 5 gallon bucket works well. I have a large drill press I have been thinking about using that idea and making it into to a meat mixer.....
I love it, the only time i use my hands now is when i mix under 4 lbs of meat if it isnt already being used. Ive mixed a full 17 lbs in it and its not hard at all, i got this one from LEM for $99 it saves alot of work and cold fingers.
Hey Chrish what the inside of that sausage mixer look like. I've thought about getting one my fingers always ache for a few days after mixing ice cold meat.

I got my grinder from LEM they have some nice stuff.
here ya go deb, its been used alot (had to clean it out abit), the paddles do a good job at mixing in the spices. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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