Smoked Venison Summer Sausage (again)

[TexasWalker]

So I gave Nog's recipe a go and it turned out awesome:mrgreen:
I've never done a big smoked deli meat style sausage like this before but I can say I'll be doing it more often that's for sure.
I think I'll shoot a bear this spring and make sausage out of him,I usually shoot bears with my camera.

I followed the recipe exactly even weighed the meat bang on:wink:
Here's the recipe:
http://www.huntingbc.ca/forum/showthread.php?92234-Smoked-Venison-Summer-Sausage



Meat ready to grind
http://i670.photobucket.com/albums/vv67/bigmike_420/F7958276-4A89-47A8-95A3-2C72F6D74765-6283-0000052FD22DC6B9_zpsd08291af.jpg


Ground and mixed
http://i670.photobucket.com/albums/vv67/bigmike_420/1C912369-DC9F-462F-91D7-D408603CB88C-6283-0000052FDF09BB22_zpsffe1fb58.jpg

[TexasWalker]

Had a hard time stuffing it with my machine so I got my old lady to fist it into the casing,worked out quite well and provided ample opportunity for dirty comments:mrgreen:http://i670.photobucket.com/albums/vv67/bigmike_420/24C5E30C-68E7-443A-A550-5C550FE133B8-6283-0000052FEC9E92F9_zps0e8dba17.jpg


Into the smoker in the wee hours of the morning

http://i670.photobucket.com/albums/vv67/bigmike_420/F03D3860-8EE9-4BF6-AE04-13F4AF8ECD3B-6283-0000053009CE73D2_zpsc5222ef2.jpg



12 hours later

http://i670.photobucket.com/albums/vv67/bigmike_420/1E5F7534-7F64-44B0-B176-54D4A5436298-6283-0000053017342603_zps78bc7b62.jpg

[TexasWalker]

Out of the smoker and into an ice bath for 45 minutes,my sausages were 110 degrees when I pulled them out

http://i670.photobucket.com/albums/vv67/bigmike_420/57EEF48E-3833-4FF9-8557-5E87EA3D524F-6283-000005302238B166_zps52896829.jpg


Dog is seriously interested in whats going on

http://i670.photobucket.com/albums/vv67/bigmike_420/2CB4F3D5-DA01-4D5D-8B54-F1F603DCC5C6-6283-000005302C6C1D6F_zps82b2e76c.jpg

[TexasWalker]

Finished product,flavor is bang on,the garlic and smoke level is just right.
Definitely a keeper.

http://i670.photobucket.com/albums/vv67/bigmike_420/D3882415-51E0-4EB2-B93D-39BD0130D6F3-6283-0000053038252C53_zps9752677a.jpg




Thanks again for the recipe Nog'http://www.crawlinbc.com/forum/images/smilies/cheers.gif

[MR.uninformed]

you've got me drooling over here lol

[TexasWalker]

you've got me drooling over here lol
You and my dog!! lol

[Mauser98]

Couple of questions.

What's the size of those casings? And how much meat do they hold?

Did you smoke for the whole 12 hours?

[Caveman]

12 hours? Did you monitor the internal temperature of the sausage? What size casings? They look larger than the ones I used. I just did some a few weeks back and it only took 3-4 hours. Looks great though! This is by far one of the easiest to do and they taste great!!

[Boner]

Nice job fisting, there's no air pockets. She did a great job. Better than what I do with the press.
Mine take that long too, 12-13 hours. Just spun up a batch yesterday but they forgot the binder in the package, and I didn't clue in until I tried it last night. I smoke for 2 hours hickory and 1 hour apple once the temp gets to 110ish with synthetic casings.

[Boner]

Oh yeah, FWIW I use wire to hang my sausage, I use the upside down rack like you, but I form the wire like a coat hanger, that way I can rotate the sausages to the back where it's hotter. It's very quick that way, no fumbling trying to hang it. That stiff wire that comes in rolls, not the plastic coated stuff. I tie it on over my string and it comes off easy enough when you're done.

[TexasWalker]

Couple of questions.

What's the size of those casings? And how much meat do they hold?

Did you smoke for the whole 12 hours?


12 hours? Did you monitor the internal temperature of the sausage? What size casings? They look larger than the ones I used. I just did some a few weeks back and it only took 3-4 hours. Looks great though! This is by far one of the easiest to do and they taste great!!

The casings are 3 1/2"x24",I find they stretch out to almost four inches though.
They weigh just over 7 pounds a piece.

I didn't smoke for the whole 12 hours no.

I put them in at 120 degrees and let them hang for 3 hours

Bumped it up to 135 and smoked for 3 hours

bumped it to 150 and smoked for 2 hours

bumped it 175 and smoked for 2 hours

then I checked the internal temp of the sausage,it was 142,it took another 2 hours of drying in the 175 smoker(no smoke) to come up to the 152 I was looking for.

So I only 'smoked' for around 7 hours.
I used hickory right through.

[IronNoggin]

Looking GREAT Tex! :-D

Thought you'd end up Liking that recipe! And Happy to hear it all went well and turned out as Good as it did!
Kinda needed a little nudge to get onto my next batch, and this did that just fine! LOL!

ENJOY! :mrgreen:

Cheers,
Nog

[The Dawg]

Just spun up a batch yesterday .


I should PM you my address, neighbour. :)

[Boner]

You could probably smell it from your place.

[Phoneguy]

I like the mod in the bradley to give you more hanging height!

[HillBillyWilly]

Man that looks good. Thanks for posting. I will be trying this recipe.

[swamper]

After reading this thread I had to make some. Even though I put too much curing powder in, it turned out great. It will be made again, with the right amount of Prague powder.

[Mishka]

What happened with putting too much prague powder in it? Just curious.

[swamper]

It tasted a little saltier than normal, but the flavor of the summer sausage still came through nicely.

[GOLDEN TOP SNIPER]

WOW. nice work .. im going to build my own meat shop this summer . slowly start getting it togther .. im done paying that kind of money to a shop if people are making there own that turns out like that ..

[Mauser98]

After reading this thread I had to make some. Even though I put too much curing powder in, it turned out great. It will be made again, with the right amount of Prague powder.


How much cure did you put in how many pounds of meat?? Just curious(nosey).

[swamper]

I misread the recipe and for 10 lbs I should have used 2.5 "TSP", not 2.5 TBS. It sure set up nice. :)

[TexasWalker]

This stuff only gets better with age,I think with my next batch I am going to let it mature in the fridge for a week before cutting into it.

Everyone I've shared it with has been a big fan and a guy I target shoot with is asking about doing his core after eating this sausage lol

[Mauser98]

I misread the recipe and for 10 lbs I should have used 2.5 "TSP", not 2.5 TBS. It sure set up nice. :)

Whoops. That's 3-4 times too much.

[IronNoggin]

I misread the recipe and for 10 lbs I should have used 2.5 "TSP", not 2.5 TBS. It sure set up nice. :)

Woosh! Still tasted OK?
At least you know your innards will be "well preserved"! LOL!


This stuff only gets better with age,I think with my next batch I am going to let it mature in the fridge for a week before cutting into it.

That's Gospel! :mrgreen:
Hung one of the big tubes in the processing room fridge for 10 days before slicing. We managed to eat the whole damn thing in a little better than 2 days!! :twisted:

This stuff makes "converts" FAST! Our Ranching Buddy has been pestering me about how & where to get courses & tags ever since he had his first Bite! :wink:

Cheers,
Nog

[TexasWalker]

Got a batch hangin in the smoker right meow.