Summer Sausage is next - any suggestions? - Here are the results

[hvhunter]

I'm going to make a 10lb batch of Eldon's Summer Sausage this weekend.

My plan is to go 7 venison 3 pork fat.

Any suggestions or recommendations?

If you read my other two posts (First smoke and Second smoke), you will
see my snack sticks took 15+ hrs.  Should be closing the vent all the way
at some point?

Thanks to all in advance.

[Tenpoint5]

NO You should never be closing the vent all the way at any time. When you do that it traps the moisture in the cabinet and makes it harder to maintain temps and may even cause your temps to drop

[RAF128]

I'm going to make a 10lb batch of Eldon's Summer Sausage this weekend.

My plan is to go 7 venison 3 pork fat.

Any suggestions or recommendations?

If you read my other two posts (First smoke and Second smoke), you will
see my snack sticks took 15+ hrs.  Should be closing the vent all the way
at some point?

Thanks to all in advance.

The mix I use is 70/30.   The 30% pork is not just fat.    The butcher here calls it 50/50.   It's ½ pork fat and ½ lean pork.   I use the same ratio for any sausage made with venison.

[NePaSmoKer]

I'm going to make a 10lb batch of Eldon's Summer Sausage this weekend.

My plan is to go 7 venison 3 pork fat.

Any suggestions or recommendations?

If you read my other two posts (First smoke and Second smoke), you will
see my snack sticks took 15+ hrs.  Should be closing the vent all the way
at some point?

Thanks to all in advance.

Ditto what 10.5 said.

Never close the vent off, Always open 1/4 to full.

Remember Eldon is referring to a large smokehouse where the vent can be shut. I have shut my smokehouse vent off but still have smoke escaping from around the door area. A smoker or smokehouse need to breath and not be air tight.

[fuzzy3955]

your venison pork ratio is the same as we use the rest is up to you for flavor you can use garlic crushed bred peppers high temp cheese what ever you like for flavor my next batch were trying pickle relish. have fun and enjoy

[pikeman_95]

We have been using trimmed pork butt from Costco with our venison and have found it to be nice and lean but not dry. We use it at 50/50. It also helps you stretch your wild meat so you can make more sausage.

[hvhunter]

Ok folks, here are the results.

7lbs venison, 3 lbs of jowl.
Eldon's Summer Sausage Mix.

Let it sit for about 20 hrs before hitting the Bradley.

135 2 hrs
145 2 hrs with hickory smoke
165 2 hrs
180 until it hit 152.

Total cook time was 12:45.

IMO, this was a GRAND SLAM. Outstanding...I wouldn't change a thing to
this recipe. I'm enjoying some right now with a fresh glass of Brooklyn Lager
on tap. Life is good.

Thanks to all who chimed in.