Venison summer sausage -starts in the smoker and ends in sous vide

[crazymoon]

Doing my annual VSS and started doing it a bit different last year with good results. Start with 7 pounds of venison and 3 pounds of pork butt

Used the following items for my VSS.

Made a slurry with the mix and cure.

Added all the goodies together and here is mixture before stuffing.

I stuffed into 2.5 inch fibrous casings and into the smoker for 3 plus hours with hickory chips. One hour of drying at 110 with no smoke and then a bump up to 130ish with smoke.

I then vac sealed the sticks and put them in a sous vide bath for 4.5 hours at 140 degrees. No more wondering and waiting for the sticks to finish in the smoker . I used a meat lug for my SV container.

Out of their wrappers and into the fridge for the night.

Sliced and vac sealed again this am and back to the fridge.

Taste and texture were spot on. Thanks for looking ! CM

 

[chopsaw]

Nice work on that . 140 is the temp I use for SV , just adjust the time for the size . Works great .
You got a good mix on that . Really looks nice , I know it taste great .

 

[BGKYSmoker]

DAMN FINE LOOKING

One thing missing though?

My name is not on one those chubs

 

[TNJAKE]

Looks really good bud

 

[BrianGSDTexoma]

Wow! Looks incredible.

 

[Brokenhandle]

Looks really good! I need to make more myself, might have to try finishing with SV this time. And hope they turn out looking that good!

Ryan

 

[pa42phigh]

Looks great

 

[civilsmoker]

Man that is legit! That will help you make the Nice list for sure!

 

[thirdeye]

The whole procedure looks perfect. I really like the color.

 

[indaswamp]

Lookin good from where I'm sittin...like!

 

[smokin peachey]

Looks great!

 

[bertman]

That's not enough sausage. You'd better start another batch right away.

 

[SmokinGame]

Good looking sticks! I may have to start planning for a couple more "hobbies" after retirement in a few months.

 

[Steve H]

Awesome job! And I've told myself a thousand times to get a SV!

 

[DanMcG]

Wow, Those came out perfect looking.
How was the texture at 140° ? I would think it would be a little soft.
I'm doing some today and might just follow your lead.

 

[crazymoon]

Wow, Those came out perfect looking.
How was the texture at 140° ? I would think it would be a little soft.
I'm doing some today and might just follow your lead.

Dan, It has a nice solid texture, I followed Baldwins chart for temps and added one hour to the time.

 

[tx smoker]

Wow!! That's some of the best looking sausage I've seen posted here. Looks absolutely fantastic. Great job sir.

One thing missing though?

My name is not on one those chubs

Hey Rick...he has enough of those chubs. Maybe we could each get our name on one I'd get in line for a taste of that, without doubt.

Robert

 

[chopsaw]

How was the texture at 140° ?

I do the same as CM . Chart plus one hour . Just dropped a chub in the water .
Comes out great .

 

[jmusser]

Well done. That seem so much simpler than the wait. I make some each year and am hoping for a SV for Christmas. I like this idea. Would prob be easy with snack sticks too. Inspirational post!

 

[isuhunter]

YOU ARE MY ABOSLUTE HERO!

I'm getting ready to cut up a deer I shot last weekend and will be making some summer sausage! I may have to look into one of these SV.

Has that ratio worked out well for you? 7 lbs Venison & 3 pork butt?