sausage making beginner

Discussion in 'Electric Smokers' started by kel krause, Sep 30, 2013.

  1. kel krause

    kel krause Fire Starter

    Hi I just purchased masterbuilt electric smoker & am looking for info on making venison summer sausage..and other venison tasties.. how do you hang things in the smoker or do you just lay them in on racks   temps... times.. chips info ??? recipes ideas just,, knowledge from anyone willing to share..

    I have mastered chicken thighs & legs... Salmon turned out way to dry...have alot of venison to experiment on. & a somebody who'll try anything..
     
  2. which MES did u get?
     
  3. kel krause

    kel krause Fire Starter

    The 30 inch solid door no glass. Digital.
     
  4. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    A very easy way to hang sausages is to use paperclips bent into an S shape as in this photo. If you are using casings with prettied ends you can also use Kabob sticks in a horizontal position with the prettied loop slid over the stick to hold them in place.

     
  5. kel krause

    kel krause Fire Starter

    Now that you mention paperclips..I remember watching my grandfather use them in his bullhead fish smoker as a child..those look good what temp & time do you use for your sausages
     
  6. s2k9k

    s2k9k AMNPS Test Group

    You can also take the racks out and cut some wood dowels to set across the rack hangers.
     
    kel krause likes this.
  7. A lot of times I put them on the rack. A Qmat works well also


    Happy smoken.

    David
     
  8. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I usually start the sausage at 120 and bump uo 10 deg every hour or so until 145-155 depending if pork or beef or mixture of the 2.I always go by temp and never time. several hours though.
     
  9. kel krause

    kel krause Fire Starter

    Ok Thanks for the info...I'll be doing a blend of venison & pork...& will try your method
     
  10. kel krause

    kel krause Fire Starter

    I do have 1 other? ...Is the 145-155 smoker temp or internel meat temp.? Just so I'm. Clear on it.
     
    Last edited: Oct 1, 2013
  11. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    internal. pork can stop at 145 . But not sure on venison. Just do a web search on proper venison temp and bring to that. You should be fine.
     
  12. Just a heads-up.
    The 145 degrees for 3 minutes doesn't apply to ground pork as far as the USDA is concerned.
    Officially, ground pork, like all ground meat, should be cooked to 160 degrees Fahrenheit (some of their literature says 165.)




    ~Martin
     
    Last edited: Oct 1, 2013
  13. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Thanks martin. Your right that's for whole muscle.
     
  14. kel krause

    kel krause Fire Starter

    Thanks for info Mike..& I will check on temp..for game meats
     
  15. kel krause

    kel krause Fire Starter

     
  16. kel krause

    kel krause Fire Starter

    Dave Qmat that's something I've never heard of what is it? Your sausages look awesome ..
     
  17. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    They are a fine mesh silicone mat that you can use in your smoker or oven. They work great for small items like nuts and provide a greater surface area for softer items like cheese. Using them for sausage sticks prevents the uncased meat from sagging between the grates.If you click on the sponsors button towards the top of the page and then click on the AMAZIN products pic. Im pretty sure hell have a pic of it. That's where I got mine and you wont find another company with better customer service than his.
     
  18. s2k9k

    s2k9k AMNPS Test Group

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