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Venison Summer Sausage


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#1 tater195 OFFLINE  

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Posted December 14, 2015 - 06:52 PM

I started smoking the first batch of venison pepper and cheese summer sausage tonight.

Only did a 5# test batch to see how it turns out. 

I bought an electric planer to make chips from smoking wood. I made 5# of apple and cherry chips with it, so it is half payed for already. 

I am using the barrel propane smoker I built last fall. Nothing fancy on the smoke generator, just wood chips in a foil pack and swap them out every 45 minutes.

 

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#2 Traill95 OFFLINE  

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Posted December 14, 2015 - 06:57 PM

When those are ready send me one and I will taste test them for you. I know it will be a tough Job but I am willing to do it for you. :smilewink: 


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#3 Cat385B ONLINE  

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Posted December 14, 2015 - 07:05 PM

Very fancy smoker, my 60's Amana freezer smoker looks like somewhere you would hide a dead body.
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#4 tater195 OFFLINE  

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Posted December 14, 2015 - 07:11 PM

It aint that fancy. I took a 20 year old propane kettle grill and dropped the burner 2 feet and slapped a 55 gallon drum on top. I have 3 racks I can put in and load it like a Big Green Egg. Not the best way to do it if you need to flip stuff, but for stuff like pork butts, you can slap 6 in and forget about them. I prefer a stick burner, but the propane smoker holds a more even and predictable temp. I dont make enough to use a Treager


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#5 hamman OFFLINE  

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Posted December 14, 2015 - 07:47 PM

Looks good !  I want to try this next year with venison. We got a big deer this year and we took it to a friend who is a butcher. I'm not into spicy things but he had a cheddar jalapeno  summer sausage that was good. We are having 8# of that and 8# of regular SS made up. Let us know how yours turns out, Oh and like Trail95 said, I'll pm you my address to taste test a stick so you don't get sick.   LOL !   Good luck.                                                                                  Roger


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#6 tater195 OFFLINE  

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Posted December 14, 2015 - 07:59 PM

The first 5# of snack sticks didnt last too long, so I have another 10# ready to pack for tuesday night. It aint real hard, you just have to have the right tools for the job. It can be expensive to do all at once, but I have been building up the tool inventory for a few years. I have a slicer, grinder, sausage packer, vac sealer,etc. If you have pay to get a deer processed, the tools will pay for themselves over time. Just getting pork on sale and making sausage/ brats, is a big savings and you can make what you like. 


Edited by tater195, December 14, 2015 - 08:00 PM.

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#7 Bmerf OFFLINE  

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Posted December 14, 2015 - 09:36 PM

Care to share any spice recipes? Would love to try this someday.

 

Last time I looked no one would give up the recipe; but were more than willing to sell the spices.


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#8 tater195 OFFLINE  

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Posted December 14, 2015 - 09:49 PM

I dont get too creative, deer sausage spice from sausagemaker.com. Hard to screw it up. Sometimes I throw in a little red hot mix in to spike it up a bit. They have a summer sausage mix, that to me, tastes just like the deer mix... and a lot cheaper. $10 for enough spice to do 50#, you cant buy it at the grocery store for that.


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#9 tater195 OFFLINE  

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Posted December 14, 2015 - 10:24 PM

160 IT , now its bath time. Once cooled off they go in the freezer until Christmas

I prefer the 1.5" casings, they are closer to cracker size and they get done faster.

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Edited by tater195, December 14, 2015 - 10:48 PM.

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#10 tater195 OFFLINE  

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Posted December 14, 2015 - 11:56 PM

Well like I said, this was a test run. I have seen done temps from 155 to 170. I picked 160. Should have gone closer to 170. Middle of the pack Is just a little gooey for my taste. First try with the cheese and didnt want to overshoot it. Not sure how to fix that. Might try the oven. Dont know how "refried" SS will turn out.



#11 TAHOE OFFLINE  

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Posted December 15, 2015 - 07:58 AM

Guy I used to work with used to kill an extra deer a year over what he would need for himself and had it made into jerky and those summer sausage and then sold them to use guys here at work for basically his process fees, man that stuff was killer eats!


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#12 karl OFFLINE  

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Posted December 15, 2015 - 08:43 AM

Smoked meat, A tasty treat that can't be beat. How yeah set for beers?



#13 oldedeeres OFFLINE  

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Posted December 16, 2015 - 09:25 PM

I went lo-tech this year and used my trusty old B.B.Q. Put a pan of chips/shavings on the bottom rack right above the burner and the meat on the top rack. Had to tinker a bit to get the smoke/heat ratio just right, but the sheep ribs turned out right fine, cooked perfectly but still moist and juicy. For my next trick I think a farm raised chicken will be featured.
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