1st time around venison summer sausage.


  • 50/50 venison pork shoulder 5 lb. meat block, H seasoning, carrot fiber, sure cure, ECA, and HT cheddar stuffed in red string 1 lb fibrous casing. Just a little rind after removing the casing. I think the rind was caused by the wild temperature swings in my Bradley smoker. At the lower temps I was seeing +/- 30 degrees. Sausage has plenty of smoke with starting at the 140 degree stage thru the 155 degree phase, so 3 hours of smoke. It took 12 hours in a 175 degree oven hung on sticks to finish at 160 degrees. The long finish was most likely do to the extra water I added for ease of stuffing. Another reason for the rind could have been caused by my water pan in the oven going dry at the very end. Overall very happy with the taste and texture. Just need a nap today to catch up. Thanks for all of the online content and assistance we have here at the Walton community.![0_1560530412119_20190613_141448.jpg](Uploading 100%) 20190614_072244.jpg 20190614_110853.jpg

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    1GRINDER Still looks good from the pics, the rind isn’t very noticeable so good job, especially considering it was a 50/50 with venison. Water pan could have had something to do with it but I’d say more likely it was the swings in temp early on that caused it. Two quick things, have you tried finishing up your summer sausage sous vide style? It works really well, you get it cooked in the smoker to somewhere around 130 -140° then pull it, vac seal it and cook it in 170° (ish) degree water. it will finish in no time and gives a great finished texture.

    Other thought, have you checked out the Cured Sausage: 205 Advanced Thermal Processing? We played around with Automotive Sponges to increase the surface area of the water and that upped our relative humidity by about 30% which speeds up cook times nicely!

  • Team Orange Power User Masterbuilt

    1GRINDER
    Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.

    Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. Thi[censored] finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with Parksider. I think it’s a love-hate thing😉


  • Jonathon I have the sous vide equipment, in fact just received a new vessel with silicone top and insulation jacket for the new tub. It’s only twelve qt. capacity but still could do a dozen of the little 1 pounders. I have watched the 205 advanced video, it made up my mind to get a new tub. I guess I could fashion a bracket to mount the sous vide unit in one of my coolers for the full size summer sausage size.
    Doing a batch of Blue Ribbon Brats tomorrow. I have 9 lbs of ground pork shoulder left from my summer sausage test. How much venison would you mix with the 9lbs for a juicy brat? Thanks for the tips.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    1GRINDER Probably too late but if 50/50 with venison is fine. Too much more venison than that and it starts to get a little dry. You can add some extra pork fat if you want to use more venison. However you do/did that you should grind them together to help them mix more thoroughly.


  • PapaSop said in 1st time around venison summer sausage.:

    1GRINDER
    Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.

    Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. Thi[censored] finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with Parksider. I think it’s a love-hate thing😉

    I started doing it the same way with the turkey fryer pot on the stove at 170* without vacuum sealing. what a time saver and the meat was evenly cooked and moist.

  • Team Orange Power User Masterbuilt

    chippewa
    Nice. Glad it worked out for you. I know I’ll be doing this method going forward. Sure beats those 10-12 hour smoker times.

    I like the chippewa name. Pretty common in my area. Neighboring town is Chippewa Falls. Also home to a brewery with some very tasty beverages.


  • (First time posting… hope I do it right.)

    Finished up my first batch of summer sausage yesterday. I made some dumb mistakes along the way, and was not anticipating such a long smoke. Mine went 17 hours! But all in all, Tastes amazing. Couldn’t be happier with finished product. I used H Summer Sausage Seasoning in a 70/30 venison/pork fat. Hi-Temp Cheddar and I had to get my jalapeño fix!

    65242424-6946-436B-B076-52BE4D7A7507.jpeg F2F23247-79C8-4A67-B659-29C85B7328B8.jpeg


  • if you have time, an interesting video in my opinion worth watching https://www.pbs.org/video/university-place-science-and-art-making-sausage-ep-722/

  • Team Orange Power User Masterbuilt

    raypete
    Yep. Very interesting. Now I know why Johnsonville brats are so unique. That’ll be hard to do for the weekend processor. Thanks.

  • Team Orange Admin Walton's Employee

    raypete
    Jeff Sindelar is awesome and he knows a ton about meat and the science behind it!
    We’ve actually had him down here to Walton’s a few times to speak at events.
    Any content you can find from Jeff would be great learning material!

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