Smoked Venison Sausage
Suggested Ingredients |
For 25 Lb. Meat Batch |
| 20 Lbs. | Lean Venison |
| 5 Lbs. | 50% Lean Pork Trimmings |
| 1 package - B Unit | No. 500 Summer Sausage Seasoning |
| 2-3 Cups | Distilled Water |
Note: For garlic flavor - Add 1/3oz. of garlic powder or No. 405-B Garlic Summer Sausage Seasoning.
Instructions:
1) Grind all meat through ⅜" plate or larger, then regrind through ⅛" plate.2) Add cure to water, mix into meat.
3) Add seasoning into meat and mix for 4-6 minutes until meat is tacky. Stuff into fibrous casings.
Smoking Instructions:
1) Preheat Smoker to 100°F.2) Place sausage on smoke sticks.
3) Insert temperature probe to center of one sausage.
4) Open dampers all the way. Run at 100°F for one hour.
5) After an hour, increase temperature to 110°F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
6) Add another ⅔ pan of moistened sawdust, increase heat to 165°F. Heat until internal temperature reaches 148°F.
7) Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100° F. Then dry and place in cooler.
2 comments
I just finished my second batch of summer sausage, it is outstanding. Everyone raves about it! also made a batch of BR brats – same result. great products!!
To the lady from Germany;
Try putting in the oven @ 165° f until the center/core temperature reaches the recommended 148° f. Then water bathe for 20 minutes, etc… It is likely that somehow your batch did not reach the intended temperature. Don’t give up. It’s well worth the 2nd try.
Good Luck 👍 & God’s Blessing on you and your next attempt !!! ✝️✝️✝️