Venison Summer Sausage

[countryboy-q]

What fat content do y'al use pn summer sausage for Venison. I was using 35% was way too much. Currently using 30% still seems too much. Trying to keep from getting the fat and gel that I'm getting after i cool it down. Also want my sticks to be fuller instead of getting the what im currently getting.

 

[uncle eddie]

When I drop off my venison to have sticks, sausage, etc. made, the meat locker I use adds 25% pork trimming (i.e. fat). I like the results too.

 

[ol smoky]

you shouldn't be getting any liquid or gel, you might be smoking or cooking at too high a temp. you cant really go above 180 or you risk a fat out. this is when the fat renders out of the meat and turns to a liquid. I doubt the fat to meat ratio is your problem. I go 40% pork to venison with my SS

 

[daveomak]

I smoke my sticks and SS at 140-160 for up to 24 hours... low heat, no fat out..... Here's a SS I stuffed into a muslin bag I sewed up... Cooked until the meat firmed up... just to drive out the moisture... at 150-160 it takes awhile... but the wait is worth it.. Hot Italian sausage mix makes good salami.... The muslin bags makes for fairly fast drying of the meat if that's what you are looking for....
Natural casings keep the meat moist for great eating...

http://smokingmeatforums.com/index....lian-seasoning-mix-final-money-2-8-16.241772/

Sausage with no fat out... nice and plump... could be the Ames Phos and Soy Protein concentrate helped with that...
I do think the lower smoker temps are the key...

 

[dirtsailor2003]

Yep it sounds as if you are smoking at too high of a temp. We add 25%-30%.

Similar to Dave O I also use a step system when cooking. I start @ 120° for first hour then bum the temp 10° every hour until the pit hits 170°.

 

[countryboy-q]

I smoke at 150 for 3 hours and bump to 170 till it temps at 160. Just wanted to keep from shrinkage.

 

[countryboy-q]

Finished product.

 

[countryboy-q]

So would it make a difference if i used beef fat and pork fat. I kept some of the fat i trimmed off my briskts to use in the meat.

 

[crazymoon]

CBQ, I always use pork fat/pork trim or all pork butt for great results at about 4:1

 

[fullsmoke]

I pull mine at 150 it let set in room till cool then paper bag in frig 24 hours to set color I use 35% pork

 

[ol smoky]

I smoke at 150 for 3 hours and bump to 170 till it temps at 160. Just wanted to keep from shrinkage.

Try showering with cold water till IT is below 100 then dry them off. Then let them bloom at room temp for a couple hours. I then let them sit in the fridge uncovered for a day or 2 before freezing for the flavors to meld.

 

[crazymoon]

CBQ, Here is a post from me from last Dec, I ate the last of this SS in April. It was vac sealed and left in the fridge,no freeze needed and it was still spot on.
20 pounds of Venison Summer Sausage for the holidays

 

[junkpile]

i use 60% venison and 40% pork shoulder on my summer sausage, and have been very happy with it. Couldn't tell you the actual fat content. It has turned out very well, and is well liked by those that don't care for a lot of the stuff coming from the meat lockers around here. Leads to a nice, firm texture, and is almost more akin to a salami after aging in the refrigerator for a couple weeks.

 

[countryboy-q]

Try showering with cold water till IT is below 100 then dry them off. Then let them bloom at room temp for a couple hours. I then let them sit in the fridge uncovered for a day or 2 before freezing for the flavors to meld.

Yeah i rinse them off with warm water and then cover in ice till the temp comes down and usually let them set in a cooler for a hour or so.

 

[tallbm]

I do a 80% meat and 20% fat. I make my sausage from game meat so it really has no fat. I buy trimmed pork back fat and with 80/20 I get awesome and consistent sausages every time!

As for beef vs pork fat, yeah there will be a difference but in taste. I do Venison Brats, Pork Franks, and now ground Venison Pastrami loaves.

I only use beef fat with the ground Venison Pastrami loaves and that beef fat (from my brisket trimmings) gives it more of a pastrami flavor since pastrami is made with beef. It's all pork fat for my brats and franks.

I basically will only be using pork fat for my sausages unless the sausage/loaf calls for some beef or beef flavor. Like Texas style sausages which are made with beef and pork.

Finally, I agree with the others suggesting to smoke at a temp no higher than 180F or you will get your gels and liquid rendering of the fat in your sausage. I would still also suggest you move down closer to 20% fat so you get a less fatty sausage.

Best of luck!