Venison Summer Sausage - Cooked using non-cased instructions but they were cased - OK to eat?

Discussion in 'Wild Game' started by sjbaxter, Jan 11, 2014.

  1. sjbaxter

    sjbaxter Newbie

    We just cased 20 pounds of meat - then cooked it 300 degrees and it got to 165 degrees in 1 hour.    We used the LEM Summer Sausage seasonings and cure.   Instructions were for NON cased - the cased were supposed to refrig overnight and then cook at 180 until 165 degrees.

    Anyone ever make this mistake?  Will it be any good?   Do we need to do anything else?
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I think you will find rendered fat just under the casing and the texture in the middle to be dry and crumbly. The meat next to the casing may be hard. It should still taste ok but will be very lean. Common summer sausage casings are about 2 1/2" thick. The meat just under the casing gets exposed to more heat as it takes time for the middle to reach your final temp. Smoking at 175-180 takes much longer but the fat doesn't render while the whole sausage comes eventually up to temp.

    It is a good learning experience but unfortunate.
     

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