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Discussion in 'Wild Game' started by jno51, Feb 1, 2012.
10 LB venison. This was before the jalapenos and seasoning.
Stuffing a few
And there you have it. 10 lbs ready for a four hr cold smoke.
Man them are some nice even links
Put a little smoke on em. Ill cut into it tonight and show you finall results.
Send a few chubs my way
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!
51, What seasonings you use for your sausage??I wanna try makin my own after i get use too using the smoker...Thanks
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 was wondering the same thing.
I really like the LEM mixes that are out there. Good stuff.
51, You put any pork in with the deer? The maple thing sounds Awesome......
Whitetail I have a friend process my deer, and yes he puts pork in the ground for me. I am not sure at what combo, 1lb pr 5 or 2lb pork per 5 lbs venison
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.
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