Smoked Sausage

[mbcijim]

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!

[nsxbill]

All you have to do to get rid of the duplicate posts is open each one and click the trashcan.   Voila, it's gone.

Bill

[whitetailfan]

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

[BigSmoker]

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">


Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[mbcijim]

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.