Venison Summer Sausage

Discussion in 'Sausage' started by jfsjazz, Jan 22, 2014.

  1. jfsjazz

    jfsjazz Smoke Blower

    Since I have virtually no experience with sausage making and cures, I used the Hi Mountain Summer Sausage kit for this first attempt at sausage making.  With the help of previous posters on this forum, this sausage came out fantastic! I used a 50/50 mix of venison and pork butt for this project. Much like a lot of the foods that are prepared by members of this site, you would really have to pay up if you bought this stuff in a deli!!  Thanks to all SMF members for your guidance!!!!!

    Grinding with my Xmas present grinder:

    Stuffed and ready for smoking after a 24 hour rest:

    Smoked for about 3 hours with increasing smoker temps (from 120 to 180) to an internal of 156:

    Sliced and ready for the vacuum sealer:

  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Man that looks great - Very nice job you are now addicted I am sure   

    I take smoker to only 170 with IT152 but do what works for you

    Last edited: Jan 22, 2014
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man they look great .

    well done . 
  4. bkleinsmid

    bkleinsmid Smoking Fanatic

    You are in trouble now.....sausage is a very addicting hobby. Those chubs look great.

  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    very nice SS..... Great job...............[​IMG]
  6. stayhot

    stayhot Smoking Fanatic

    Having only smoked for 3 hours did you get a decent smoke flavor? I usually smoked mine for 5-6 hours at least.
  7. jfsjazz

    jfsjazz Smoke Blower


    Yes, the smoke flavor was very good.  I used a larger amount of cherry chips than I normally would, knowing that the smoke was going to be a shorter one.
  8. I have to say those are some great looking chubs, I have made a little myself but those look about as good as they get!

    Real beauties....

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