Venison tips?

nomnomnom

Fire Starter

Original poster

Sep 12, 2013

39

12

Loveland Ohio

• Nov 20, 2014

• #1

A coworker is wanting me to smoke some venison sausage for him. He already has it processed and ready to go. Any tips for this? I am going to be using my 18.5 WSM. As far as woods I have on hand. I have pecan, cherry, and oak left. I was going to try and hang them off the top rack with some metal ties but I was unsure of the temp to smoke at and what wood would work best. Any info would be appreciated.

 

red dog

Smoking Fanatic

Jul 24, 2011

702

38

Central Oregon

• Nov 20, 2014

• #2

NomNomNom said:

 
A coworker is wanting me to smoke some venison sausage for him. He already has it processed and ready to go. Any tips for this? I am going to be using my 18.5 WSM. As far as woods I have on hand. I have pecan, cherry, and oak left. I was going to try and hang them off the top rack with some metal ties but I was unsure of the temp to smoke at and what wood would work best. Any info would be appreciated.

Click to expand...

First, there will be others with more knowledge them me chiming in soon. But more information will be needed. My first question would be, how was it processed? Is it stuffed in casings and what type? What recipe was used and was there a cure used? These factors are important to know from a food safety factor before safe accurate advice can be given. For instance if no cure was used the meat would need to be treated like fresh meat in order to be safe to eat.

 

crankybuzzard

Smoking Guru

OTBS Member

SMF Premier Member

Jan 4, 2014

5,611

2,932

Montague County, TX

• Nov 20, 2014

• #3

I'm with RedDog... More info about the sausage needed. If a cure was used, you can bring it up to temp slowly, if no cure, hot smoke.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 21, 2014

• #4

I agree with the above comments. More information is needed. If it is in links you can hang with butcher string.

Happy smoken.

David 

 

shoebe

Smoking Fanatic

Mar 15, 2014

360

81

Battle Ground Washington

• Nov 21, 2014

• #5

By the way Amazon has these racks, they work great for smoking sausage, I have one.

 

nomnomnom

Fire Starter

Original poster

Thread starter

Sep 12, 2013

39

12

Loveland Ohio

• Nov 21, 2014

• #6

PS Seasoning and Spices was the brand they used and something called Maple Cure (whatever that is). It is cased with a mixture of pork.

 

nomnomnom

Fire Starter

Original poster

Thread starter

Sep 12, 2013

39

12

Loveland Ohio

• Nov 22, 2014

• #7

I'm just wondering how long it may take. There are 4 tubes total.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 22, 2014

• #8

NomNomNom said:

 
I'm just wondering how long it may take. There are 4 tubes total.

Click to expand...

How big are the tubes?

Happy smoken.

David

 

nomnomnom

Fire Starter

Original poster

Thread starter

Sep 12, 2013

39

12

Loveland Ohio

• Nov 26, 2014

• #9

D7K_5520.jpg

• nomnomnom
• Nov 26, 2014

Well, I had great success. Found out it was cured so I ran it at 100 degrees for 1hr then about 150-160 for another 4 or so till it came to temp.

 

• 

Reactions: themule69

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• Nov 27, 2014

• #10

Looks good !

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 27, 2014

• #11

NomNomNom said:

 

D7K_5520.jpg

• nomnomnom
• Nov 26, 2014

Well, I had great success. Found out it was cured so I ran it at 100 degrees for 1hr then about 150-160 for another 4 or so till it came to temp.

Click to expand...

It looks like you nailed it!

Happy smoken.

David