Venison Problem, any FIX?

Discussion in 'Sausage' started by walking dude, Sep 9, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have a neighbor, with 8 rings of venison sausage.........Tip, Buzz, Eric mite remember it.........after you freeze it, and you thaw it out, it changes the texture quite abit...........watery as all get out......even the texture changes abit...........

    Any idea's of solving this problem........we smoked one ring of this at the gathering, and it helped abit.........any other thoughts/ideas?


    d88de
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    its the locker they used Ken..........lousy locker, to say the least
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    my thoughts exactly Ken..........on the low heat, then add the smoke at higher temps

    maybe even the oven on low heat first, then smoke

    will be doing it tomorrow
     
  4. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Ya that locker sucks, They add way to much water ! Ya I agree with TH low heat might help .

    Good luck bud and keep us posted on how it turned out.
     
  5. sounds like the original sausage mix was a bit poor.

    How were the sausages made ? What mix of venison to pork, what was used for seasoning. What liquid was added. etc.
     
  6. supervman

    supervman Smoking Fanatic

    Then I'd pitch it.
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    naw........aint pitching venison sausage rings........i will fix it somehow.........
     
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah.....on texture, we are hosed...........i know THATS the lousy grind
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    a locker close to where the deer was taken, out west sumplace.........and local locker, like we have here in Iowa...........

    i agree on the texture to fit the type of sausage.........maybe THATS what is wrong...........ring bologna is normally a finer texture.........this is WAY course...............BINGO
    Heck, if my grinder/stuffer wasn't broke, i would just regrind, and restuff
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah, Inch, Inch and a half casing is awful small for a course grind like that........will take pics of the grind............
     
  12. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    wd

    sometimes my sausage gets a watery taste to it if it has been frozen for a long time i usually set it in the fridge for a day or two unwrapped and it drys the sausage out and it tastes better not sure if this will fix your trouble but it might be worth a shot
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    thankx salmon GREAT idea..........took em outta the cryo vac, dried em off, and, fingers crossed i GET two days to dry em........depends on thursday weather...........but that should help......thankx.......POINTS! ! ! !
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    we get this many tiles, you can only give out once day i think........least, thats all i can give out..........
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay..........they sat in the fridge two days, then i smoked at LOW temps......round 150-170, they turned out GREAT..........tho no clue on how they will taste, till after tomorrow. Thankx guys for all the suggestions

    and yeah, no q-view.........*yawn*
     

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