More Venison Summer Sausage

Discussion in 'Wild Game' started by jno51, Feb 1, 2012.

  1. jno51

    jno51 Smoking Fanatic

    10 LB venison. This was before the jalapenos and seasoning. [​IMG]

    Stuffing a few

  2. jno51

    jno51 Smoking Fanatic

    And there you have it. 10 lbs ready for a four hr cold smoke.[​IMG]
  3. sprky

    sprky Master of the Pit OTBS Member

    Man them are some nice even links
  4. jno51

    jno51 Smoking Fanatic

    Put a little smoke on em. Ill cut into it tonight and show you finall results.

  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Looks good

    Send a few chubs my way   [​IMG]
  6. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    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!
  7. 51, What seasonings you use for your sausage??I wanna try makin my own after i get use too using the smoker...Thanks
  8. jno51

    jno51 Smoking Fanatic

    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.
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    I was wondering the same thing.

    I really like the LEM mixes that are out there. Good stuff.
  10. 51, You put any pork in with the deer? The maple thing sounds Awesome......
  11. jno51

    jno51 Smoking Fanatic

    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

  12. mrh

    mrh Meat Mopper

    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.

  13. jno51

    jno51 Smoking Fanatic

    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


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