Venison Summer Sausage

[jack07]

Hi All,

I am attempting venison summer sausage for the first time in my MES 30. I stuffed the sausage yesterday with LEM Backwoods summer sausage mix & cure, and it has been in the frige overnight. I made with 70% venison & 30% beef fat. (fresh venison I shot with my bow on Saturday..opening day of bow season here! 

I am going to start smoker temp at 125 and will be using the AMNPS. I have read to bump the temp every hour, but what is the max temp I should go? 160?

Recipe says to cook to an IT of 165...is that to high for IT?

Thanks for any info you would care to share!

Tim

 

[sam3]

Hey Jack,

I usually dry my casings for an hour at 130, then bump to 140 with smoke for an hour. Continue bumping 10 degrees each hour and adding as much smoke as you like. I take my smoker to 170-175 the highest. I pull my SS @ 152 IT and place in a cool bath and hang to bloom.

Or, after your smoke cycle is completed. You can poach in a hot bath of 160-165 until you reach an IT of 152, then ice bath and bloom.

Both work fine, the poach bath just speeds things up a bit. Either way, good luck and remember the Q-view!

Sam

BTW, I took a nice Antelope two weeks ago with the bow in Wyoming. Gonna try some speed goat SS this weekend if I have the time.

 

[smokinhusker]

I've made elk and venison SS pretty much the same as Sam does, except I don't put it in a cool water bath nor do I poach. I finish it to an IT of 155* or so in the smoker and then hang to bloom.

 

[jack07]

Thanks Sam and Alesia....how long does the hang to bloom step take?

 

[smokinhusker]

I don't know how long Sam leaves his but I hang mine where it's a bit cool and let it hang for a couple hours, and if cool enough I leave it overnight then into the fridge.

 

[jack07]

Thanks again!  I will do the same 

 

[sam3]

I don't know how long Sam leaves his but I hang mine where it's a bit cool and let it hang for a couple hours, and if cool enough I leave it overnight then into the fridge.

X2