A Good Smoke for Deer?

[jack and coke]

Its looking like i'll get a snow day or two this week in pa.  Bought a hi mtn kit at cabelas.  Going to mix some deer in there.

Whats a good Deer to Pork ratio?  70/30
What kind of smoke do you use?  Hickory anything else work?
Should i just follow the timeline the kit comes with?

Any help please let me know.

If there is anyone who has used these kits and knows any heads up or tricks could you please let me know. 

Thinking of throwing some jalopenos into one or two of them. 

You guys know what your talking about and like hearing feeback

Thank you

[classicrockgriller]

Are you making like 32mm sausage?

When I had my deer processed I ask for a 60/40. (deer/pork with fat 80/20)

All woods will work, just what you like best. Oak and pecan are good too.

On larger sausage and SS: I have been using

130* 2 hrs dry time no smoke
140* 3 hrs with smoke
150* 2 hrs more smoke optional
160* 2 hrs no more smoke
170* till IT of 152*

Cold shower till IT down around 100* and then hang and let bloom for 2 hrs.

[marauder11]

A  lot of it has to do with personal taste. I made my last sausages 32 mm casings 50/50 with 80/20 pork.  I have only used hickory for some reason.

[RAF128]

All the sausage I make is with deer meat.   I alway use a mix of 70/30.   The pork is 50/50 trim.    Size of casing depends on what you're making.    Wood depends on your taste.    I like hickory or sometime maple.

[jack and coke]

this is a summer sausage kit.

classic rock grill.  if i stick to your time line.  how long do you think it will take to reach that internal temp

[Ketch22]

Hi
Here is a recipe I have made for Venison Breakfast Sausage

7 pounds lean venison, 3 pounds pork fat,
one-third cup salt,
one half cup brown surgar,
1 1/2 tablespoons sage,
2 teaspoons pepper
and 2 teaspoons red pepper
directions:cut venison and fat into half-inch cubes mix ingredients and stir with meat
Run through sausage grinder.Make into half-inch patties and fry as need. makes 10# of sausage

I have cook it out on the grill and put on a hard roll they are real good.

Ketch

[marauder11]

Jack and Coke  Time to IT depends on a lot of things. 
1) Size of casings
2) Outside temp
3) how much you have in the smoker
4) Smokers heat source ( gas burner or electric )
5) Damper positions
There are more these are just the few that came to mind. It sometimes takes me double the time to get to the It i need in the winter do to the temps in my area. So you can't get a set in stone time.
                                                             Happy Smoking
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