Questions about my Summer Sausage

Discussion in 'Sausage' started by bones1948, Sep 13, 2013.

  1. First I will tell you how I smoked the summer sausage.  I mixed 2.2lbs of venison with 14 ounces of pork fat for a total of 3 lbs.  I mixed the seasoning and cure in the meat mixing for 5 to 10 minutes.  Stuffed in fibrous casings.  In refrigerator over night.  At 5 AM took sausages out and let them rest at room temperature for 2 hours.  At 7 AM put in electric smoker at 100 degrees for 2 hours with door cracked open.  At 9 AM put smoke on and closed door and raised temp to 110 degrees.  I increased the temp 10 degrees every hour until I reached 170 degrees at 3 PM. I had a digital thermometer stuck in one of the sausages to check for an internal temp of 152.  The temp got to about 147 at 4 PM and seemed to stall.  It took to 7:30 to reach the internal temp of 152.  I then put them in ice water until the internal temp reached 110 degrees then put them on the kitchen table.  The casings and sausage turned out wrinkled and there was a layer of congelled fat on the outside of the sausages and the sausages were wrinkled. They still taste good.  Did I use to much pork fat?  Should I have used a pork butt?  What did I do wrong?  Could I have had a fat out?  If so the temp setting was never over 170.

    Last edited: Sep 13, 2013
  2. ron forst

    ron forst Fire Starter

    classic fat out, next time just pu them early and finish in hot water bath until internal temp reaches desired temp
  3. stanjk

    stanjk Smoke Blower

  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Same steps I take but I usually do all 80/20 beef, I think maybe more leaner beef with your pork next time??
  5. nepas

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


    14 oz of pork fat was to much for the lean venison.

    2.5 Lbs of venison and 1/2 lb of pork butt would have worked better. Or 1/2 lb 80/20 GB in place of the pork butt

    However you had a slight fat-out which is prob no biggie.

    The Poli link is good info. Your meat mixing should have been between 2-3 mins.

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