Venison Summer Sausage

[jfsjazz]

Since I have virtually no experience with sausage making and cures, I used the Hi Mountain Summer Sausage kit for this first attempt at sausage making.  With the help of previous posters on this forum, this sausage came out fantastic! I used a 50/50 mix of venison and pork butt for this project. Much like a lot of the foods that are prepared by members of this site, you would really have to pay up if you bought this stuff in a deli!!  Thanks to all SMF members for your guidance!!!!!

Grinding with my Xmas present grinder:

Venison Summer Sausage1 Jan 2014.jpg

• jfsjazz
• Jan 22, 2014

Stuffed and ready for smoking after a 24 hour rest:

Venison Summer Sausage24 Jan 2014.jpg

• jfsjazz
• Jan 22, 2014

Smoked for about 3 hours with increasing smoker temps (from 120 to 180) to an internal of 156:

Venison Summer Sausage3 Jan 2014.jpg

• jfsjazz
• Jan 22, 2014

Sliced and ready for the vacuum sealer:

Venison Summer Sausage4 Jan 2014.jpg

• jfsjazz
• Jan 22, 2014

Cheers!

 

[driedstick]

Man that looks great - Very nice job you are now addicted I am sure   

I take smoker to only 170 with IT152 but do what works for you

 

 

[africanmeat]

Man they look great .

well done . 

 

[bkleinsmid]

You are in trouble now.....sausage is a very addicting hobby. Those chubs look great.

Brad

 

[boykjo]

very nice SS..... Great job...............

 

[jfsjazz]

Stayhot,

Yes, the smoke flavor was very good.  I used a larger amount of cherry chips than I normally would, knowing that the smoke was going to be a shorter one.

 

[logical1]

I have to say those are some great looking chubs, I have made a little myself but those look about as good as they get!

Real beauties....