Smoked venison sausage

Discussion in 'Sausage' started by brud, Feb 20, 2016.

  1. brud

    brud Meat Mopper

    Made with Tex mex fresh sausage mix
     
    tjmitche likes this.
  2. brud

    brud Meat Mopper

     
  3. brud

    brud Meat Mopper

    Lots of beef fat used a very course grind on the meat.
     
  4. brud

    brud Meat Mopper


    Used cherry and apple wood chips via the magnum pig
     
    Last edited: Feb 20, 2016
  5. brud

    brud Meat Mopper

     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice smoke!
     
  7. brud

    brud Meat Mopper

    It's been in a thirty minute ice bath , now it's
    Air drying at room temp.
    I anticipate by tomorrow the smoke flavor will be good .
     
  8. Do you have a recipe for a mild breakfast sausage, that's not sweet, and not too hot. Primarily using venison.  I'm new at this, hope you can help. 
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sausage looks great!!

    Al
     
  10. brud

    brud Meat Mopper

    Fresh pork sausage (breakfast
    For ten pounds
    5 tbsp salt
    1 tbsp. ground white pepper
    2 tbsp sage
    1 tsp. Ginger
    1tbsp. Nutmeg
    1 tbsp. Thyme
    1 tbsp. Parsley
    1tbsp. Ground red pepper( adjust or emitt)
    1/2 pint ice water
    1/2 pint apple juice (iced)
    50 percent pork butt
    50 percent pork trimmings
    Keep meat 34 degrees through out the grind
    Grind thru 3/16 plate once
    Mix in spice ingredients after a ten minute soak in the liquid
    Mix thoroughly
    Stuff sausage into 28 mm hog casing
    Or 24mm lamb casing
    Keep everything very cold
    Two reasons 1. It prevents botchlism and 2. It preserves the overall smoothness texture of the finish product
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    No cure?
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Never mind missed the fresh sausage part...
     
  13. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Sausage looks good but "No cure" is a good question if you slow smoked the sausage. Fresh sausage should be hot smoked at 180 to 210 degrees smoker temp
     
  14. tjmitche

    tjmitche Smoke Blower

    Looks great!!
     

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