More Venison Summer Sausage

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jno51

Smoking Fanatic
Original poster
Nov 7, 2011
385
15
Wichita Falls, TX
10 LB venison. This was before the jalapenos and seasoning.
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Stuffing a few

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And there you have it. 10 lbs ready for a four hr cold smoke.
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I really like the smaller clear casings!

Hey, question for you, when you say "cold smoke" what temps are you smoking at?

Are you cold smoking and then blanching in water to complete the cook?

Thanks for sharing!
 
I use the LEM products right now. The summer sausage is awesome as is the maple, I use it for my breakfest links. The guys out at our deer lease pay big bucks to have a deer or two ground each year at some of our processors around here. After I took my summer sausage out there they are sold on me making all of our sausage. They say it blows away all the processors around here, and of course I do agree. Give it a try and let me know what you think.
 
I use the LEM Salami mix too I really like it. I have been buying some cheap ground beef the 80/20 mix and added it 50% to deer.  I prefer the beef to pork in the salami. Plus it is already ground so I just have to mix it.

Mark
 
Hey guys sorry for the slow response here. I start my smokes at 150 for 2 hours. bump to 175 for 1 hour, and then to 200. When my internal temp gets to 140 or 145 I shut it down. I do not blanch in water. I will pull it out and let it rest for a few hours then I will seal it up  and put it in the frig or freezer. "UP IN SMOKE" from Texas

 
I really like the smaller clear casings!

Hey, question for you, when you say "cold smoke" what temps are you smoking at?

Are you cold smoking and then blanching in water to complete the cook?

Thanks for sharing!
 
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