Smoked Venison Summer Sausage and Venison Jerky

Discussion in 'Sausage' started by skeletoil, Aug 14, 2016.

  1. skeletoil

    skeletoil Newbie

       I use Hi Mountain Jalapeno Bulk Mix. I add 4 tablespoons Onion Powder, 4 tablespoons Garlic Powder, 1 tablespoon slightly rounded Jalapeno Powder, 2 Tablespoons Mustard Seed. 6 Oz. Bottled Water and 2 level teaspoons Instacure #1/ 5Lbs. 50% Venison/50% Ground Pork. Same recipe for Jerky.

       I put my chips in my before I turn the smoker on. It's electric and goes into super heat and starts smoking in about 30 to 40 minutes. Smokes for about 40 minutes. Good smoky taste. I raise the heat up ten degrees every hour until I get to 160. Then I let it ride. My Chubs seem to stall at 146. I bump the temp to 170. Chubs are done about 13-15 hours. Internal temp 152-154. Jerky 4.5-5.5 hours. Then I ice bath the Summer Sausage right away. I don't see the point in the bloom. Just cooking while it cools down. Vacuum Seal the next day after refrigerating overnight.

      I can't remember but it seems like I use twice the Jalapeno Mix that Hi Mountain calls for. I make 5 pound batches for easier mixing. 4 batches for my normal 20 Lbs.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice smoke!
  3. smokinal

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

    That's a load of sausage!

    Looks delicious!

  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    NICE!  I'm ready for a break in the temperature so I can get started again!

    I'm a bit jealous of your SS!
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    S, they look great !!!!
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    They looks very good,,, how did they taste?? sure sound good,,,, Nice job 

    A full smoker is a happy smoker 


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