I just bought my smoker a month ago. A bunch of us got together & decided we would butcher our deer together. I got assigned to buy the smoker.
So, Sunday, we stuffed our sausage. Last night, I attempted to smoke it & use my BS for the 1st time. BTW - the sausage is 66% deer 33% pork.
This is what I did - put sausage in BS - turned on heating element raised the internal temp of meat to 110 (I think the smoker was around 120 or so). This took about 2 hours.
Turned on smoke (I am using Maple) for 2 hours, raised the meat temp to 165, I think the air was at 210. Turned temp down, let smoke another 1/2 hour and removed. Sprinkled with water per directions till meat was 110, then refridgerated.
I will try the meat tonight.
Anyone have any tips on good or bad what I did? It was around 15 lbs of sausage. Some of the sausage casings are dark reddish brown, the other a mid brown, not that different from when I started. I did smoke out the smoker for 1st time use before putting in the sausage. I have 2 more batches to smoke, so any help would be really appreciated!
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Bill
What you say sounds pretty good. I like that you heated for awhile before applying smoke. I feel it is very important to have a dry casing!
Otherwise, I would only question your air temp of 210deg. I smoke at no hotter than 180deg. You have to watch that you don't start to melt/render your fat content.
Do a topic search. There is a good thread around here by Bassman on venison sausage.
HTH
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Did my first bologna a couple of weeks ago. I had ordered the Hi-Mtn.
old fashioned bologna kit. I followed the directions and one of the main things was bologna out of fridge for at least 2 hrs. Slow cook at 120°f for 1 hr or until outside casing is dry. Increase heat to 160° with 2 hours worth of smoke. Raise temp to 180°f and finish until internal temp is 150°f with more smoke if desired. Turned out with good flavor but pretty dry(I removed all the fat I could from the beef 80% and the pork 20%, mistake). So my question is how long did your sausage take? The bologna was in a <font color="red">2 1/2</font id="red">inch casing and I used a polder thermometer stuck through the long end where you tie the casing. It took 18hrs to reach temp. of <font color="red">156°f</font id="red">(The battery was fresh[;)]. I'm trying my second go round tonight and will not remove all the fat. Anyone have any tips?
<font color="red">Tonight I ground up 2lb. beef tri-tip and 1 lb. pork butt and here she is all snuggled in her nice new home waiting to be smoked tomorrow[:D]</font id="red">
(http://img.photobucket.com/albums/v288/Jeff100/bologna002.jpg)
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Whitetailfan - thanks for your tips I did a search and found out some more info. I will definitly keep the heat down and not rise the temp so fast tonight.
BTW - I got to eat some this morning. Good and smoky. Didn't quite taste like smoked sausage, but I think that had more to do with our recipe.
Bigsmoker - It took 2 hours of drying @ 110 - no smoke.
Then 2 hours of smoke getting the internal temp up to 165, then I turned temp down for 1/2 hour and removed. So my total was 4.5 hours heating including 2.5 hours of smoking.
From the reading I have done, summer sausage takes much longer than regular sausage. My sausage is only 1.25" thick while your sausage is 2.5" thick[:I]. It is going to take you A LOT LONGER than me just by physics. In terms of fat, you learned your lesson there - you add the pig butts because they are the fattiest piece of meat around and you need that fat for the taste. Venison by it's nature is very lean.
When I did a search for venison sausage, I found someone else had theirs in for around 5 hours - hope that helps.