Advice on Venison Summer Sausage ratio and mix

Discussion in 'Wild Game' started by exromenyer, Nov 8, 2012.

  1. Ok, I've done several batches of venison summer sausage and have had really good luck.  My last batch, not so good.  I think I used to much fat (10lbs of vension to 5lbs of pork/fat from boston butt) and I'm sure it never reached the correct temperature so I had to dispose of it as it really worried me.

    So I have a recipe that got from this forum which for taste I really enjoy.  I really need some advice on the vension to pork ratio as I typically have used a boston butt and just cut it up in pieces and ground it to I reached the amount of meat the recipe calls for.  Here is the recipe I have used:

    5 lbs. Ground Venison

    1 lbs. Ground Pork

    2 cup Water

    3 Tbsp. Morton Tender Quick (This is the cure and is VERY important)  --- I don't use TQ, I use CURE # 1 the pink stuff and I follow the directions on that to a T.  You need to.

    2 TBSP Non Iodized Salt (Kosher Salt  ...etc.) ( The extra salt is optional and to my taste)

    4 Tbsp. Soy Flour (Non Fat Dry Milk will work)

    3 Tbsp. Course Black Pepper

    1 Tbsp. Mustard Seed

    1 1/2tsp Onion Powder

    2 tsp Garlic Powder

    1 cup Jalapeño Pepper's Chopped (Fresh is best)

    2 cup Pepper Jack cheese

    2 to 3   2 1/2" X 20" Fibrous Casings

    Liquid smoke - follow instructions on bottle for per pound amount.

    So my question is what are the correct temps I should be using?  I see a lot of guys doing a 130 for 1 hr then 160 temp for about 3 hours as the IT should reach 140 in 4 hours then finish it off at 165-180 temp until the IT is approximately 152-170.   Is this a good safe way to go ?  I have a Brinkmann smoker so as ou know controling the heat can be a challenge. I am purchasing a MES 40 for Christmas but for now I really want to know the temps because even with the MES 40 you have to "watch it" for the first few hours anyways unlike a pork butt where you can set and forget.

    Thank you in advance for helping me out, I need it here !

    Tony
     
  2. mamachay

    mamachay Newbie

    Tony,

    I make about 150-200 pounds of summer sausage a year for friends and neighbors. I also run the first hour at 130, then crank her up to about 145/150 for the next 5 hours. After that I turn my heat up to 185 or so until the internal reaches 155 degrees. At this point, I immediatley remove and ice bath the sausage.  I never let the internal get above 155( tends to melt out the fat).

    Eric
     
  3. Eric,

    Great advice, I really appreciate it. How can I become your neighbor / friend and get on that distribution list??????

    :grilling_smilie:

    Than you,
    Tony
     
  4. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Tony,

    When you use cure, the 40-140 rule is no longer relevant. I use these instructions for making sausage because I got my start using their sausage kits. It works every time. Yes you won't ever be able to set it and forget it with sausage, I think there is too much at stake/to lose. So I am constantly alert as to what my smoker and meat temps are doing. Those guys with the PID units or whatever have it down to a science.

    Last year we used some fancy buffalo chicken spicy cheese, it was amazing!
     
  5. Not sure if it's a typo but you said you used "10lbs of vension to 5lbs of pork/fat from boston butt" and your orginal recipe calls for "

    5 lbs. Ground Venison &1 lbs. Ground Pork"  

    So if you couble your recipe yo uwould use 10 lbs of venison and 2 LBS OF PORK, not 5 lbs.   maybe you used way to much butt??
     

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