Venison Sausage yummmmmmmmmmmmmm

[KevinG]

OK, if I had any more pictures, you all would be here with me.

The start, fresh venison from my small Coues Whitetail Deer spike.


A little bit of helper meat - pork


The tools


Chopped and ready for grind


Grinder ready and raring to go


Grinder loaded


Fresh ground meat


A little Polish Sausage mix


Some Italian Sausage for my next batch


Grinder converted to stuffer and ready for action


Pumping away some sausage


Polish sausage ready for action


Italian sausage ready for action


Smoker loaded


Smoking away!


Venison Polish Sausage ready to eat



Venison Italian Sausage ready to eat


Meat packaged and labeled for freezer storage


Wow, moist, tender, and flavorful!

Do you think I have enough pictures? ;D :D

If not, I'll leave the next sequence of photos to your imagination! :P

[Savannahsmoker]

The pictures are great but what temp and how long did you smoke them.

[KevinG]

Started this morning at 8:00 A.M. Temp at 120 F for 1 hour, then went to 160 F for 30 minutes with a mix of Mesquite, and Hickory, then went to 180 with smoke for 2 more hours, then pumped up the temp to 200 until IT got to 156 F. Didn't complete until about 3:00 P.M.

[Savannahsmoker]

I do not know so I am wondering about temp sausage has to be smoke to to kill off the bad stuff?

[KevinG]

148 F for at least 2 minutes for further processing (cooking again later) or 158 for instant kill, ready to eat!

[Savannahsmoker]

Thanks, I want to do some sausage but I am concerned about killing the family off.

[marauder11]

Looks good great pics.

[KevinG]

Thanks, I want to do some sausage but I am concerned about killing the family off.

Just don't forget the cure, or you'll have to cook it fast and bump up IT to 170 F.

[Savannahsmoker]

Ok then what about the cure.  Maybe you could post from beginning to end for me a novice in sausage making.

[NePaSmoKer]

Ok then what about the cure.  Maybe you could post from beginning to end for me a novice in sausage making.

1 level teaspoon cure #1 per 5 pounds of meat.


nepas

[KevinG]

Nepas got you covered. I probably should also state that if you aren't going to freeze the meat (since there is pork in it) -20 for 12 days, -10 for 20 days, or -5 for 30 days, you might want to even increase the IT to 185 F to kill the trichinae worms.

[marauder11]

From Ryteks Book

All parts of pork muscle tissue shall be heated to a temp of not less than 138 F. this will destroy trichinae.

[KevinG]

Yep, I know, there is conflicting data. I've got a book called the Smoked-Foods cookbook that states 185 F, there is a website called the mayoclinic.com that states 160 F. I figured it's best to just crank up the temp to be safe.

[HawkeyeSmokes]

From Ryteks Book

All parts of pork muscle tissue shall be heated to a temp of not less than 138 F. this will destroy trichinae.

marauder11 has it spot on!

185 is a pretty high temp. It's going to be very dry. Trichinosis from commercial pork is all but gone today. You have a better chance of getting it from wild game, cats or dogs, all meat eaters. Check out this link.


http://www.cannulismeats.com/html/pork___trichinosis.html