Venison summer sausage

[cajun in ar.]

Newbie to there here. I’ve been making deer jerky for a few years. I’m wanting to try to make some deer jalapeño summer sausage. Been reading on it and am wondering do you have to hang the sausage to smoke it. I have a gravity fed charcoal barrel smoker and it’s not tall enough. Can I lay them on the grate and keep rotating them? Also would love to hear some recipes. Sorry this is so long but I have more questions. Anyone make a homemade mixer? If I use hi temp pepper cheese do I need peppers? I want to do a large batch(20lbs or so). And do you get better results cutting it with pork fat or a pork butt. Thanks. I’ll probably have more questions later. Thanks again

 

[Brokenhandle]

You can lay them down. Welcome to the site! Go over to Roll Call and introduce yourself to the other members. And don't worry... there aren't any dumb questions here... only the ones not asked.
I would probably do smaller batches to get your process down first. Not knowing how big your smoker is... 20 lbs is too much for many smokers.

Ryan

 

[Timber II]

X2 what Brokenhandle said. You’re in the right place. Jump on in

 

[archeryrob]

I use 50/50 vension/pork butt and it makes a great consistency. I also use NFDM

This is my Lebanon bologna and you can copy that and change spices, sugars and add cheese and jalapeno from another recipe,

Lebanon Bologna – Venison with pork addition.

I have always made my bologna’s with half venison and half 73% ground beef. It gave me a good 13% fat content and I was happy with it. The price of cheap ground beef has been driving me crazy…

archeryrob1.wordpress.com

 

[conradjw]

I use to make my own seasoning for a long time. But what I found out is it fresher, easier and cheaper just to purchase the premade seasoning.

Over the years I liked this one for my deer salami all you have to add is water and the cure Prague 1 and your good to go. makes 25lbs. I am guessing you could add the jalapenos to this.

Butcher & Packer, Sausage Making and Meat Processing Supplies

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www.butcher-packer.com

I also use this site to order many of my seasoning and they have premade mixes as well.

https://www.psseasoning.com/

(No. 391 Jalapeno Summer Sausage Seasoning)​

One of my suggestion when it comes to making salami is looking up a practice called (Sous Vide). So you put the sausage in the smoker and get a very low temperature smoke so you don't cook out the cheese and the fat out. Then you cook the sausage done using the Sous Vide. Once you cook the sausage to the correct temperature you take it out of the water bath and ice it down and hang it for a nice bloom. You really have to have total control of your smoke chamber with salami or if it peaks up to a high temperature it will cook your product and all the fat will run out and leave holes. That why it is easier to finish with Sous Vide.