Venison/Pork Italian Sausage -- "cold" smoked & grilled w/ Q-view

Discussion in 'Sausage' started by adiochiro3, Feb 18, 2012.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Made some Italian Sausage a few weeks back using Alelover's recipe.  If you haven't tried his version, don't hesitate; it's awfully tasty!

    We used Alelover's formula as a base for our venison sausage: 50/50 with pork butt, pork cheek/jowls for the added fat, and fresh rosemary + red pepper flakes for a bit of a kick.

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    Pork cheeks and venison...

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    Through the grinder and stuffed into natural hog casings...

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    We replaced the salt in Alelover's recipe with the appropriate amount of TenderQuick for cure so we could "cold" smoke.  The salt was fine for our taste.  I rested these in the fridge overnight to let the cure do it's thing and let the ingredients get acquainted.  I smoked these for about 5 hours with hickory running just below 100*.

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    They are not really pretty because we are rookies at twisting the links and getting them to stay twisted.  The pros make it look so easy, don't they???  These took on a nice color.  I again set these back into the fridge to let the smokey goodness mature overnight.  Cooked some that night and froze the rest.

    My boy is home from college this weekend, so I grilled a bunch over some hardwood lump for dinner...

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    Winner, winner -- sausage dinner!!!!  Some grilled onions, pasta, and veggies rounds it out.

    Thanks for looking, my SMF friends!  Cheers!
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    They look great James.... Will have to try Scotts recipe

    Joe
     
  3. nepas

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

    Looks good.

    I only have 15 lbs of venison left so im saving for something special.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Yes your sausage looks good enough to eat. I'm sure that your boy will like them to.
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking sausage, James.  The more you make the better your twist will turn out. [​IMG]
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Those look mighty tastey from where I'm sitting! [​IMG]  Good job James.
     
  7. smokinal

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

    Awesome looking sausage James! 
     

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