HELP: venison summer saugage --add smoke flavour

[DANZ]

I have some large pieces (3.5 in diameter by 6 in long pieces) of venison summer sausage.
The butcher has already dry cured these for me (ready to eat as is) and vacuum packed each piece.


I have an original Bradley smoker.

I want to add smoke flavour to these, they are ok now, but really missing the flavour and texture of the summer saudage I can buy from the store that comes in a sock.

What are your suggestions? cold smoke only? how long? which bisquettes?

Thanks.
Dan

[NePaSmoKer]

Dry cured.
Not saying you can't re apply a second smoke, but don't know if I would.

Try brushing the chub with some liquid smoke.

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[DANZ]

Ok,
I am new to this.  I just got my smoker a week ago.  Also m wording may be wrong for the "dry cured" summer sausage as well. 
I don't know what to call it.  I just brought my deer to the butcher and asked him to make me summer sausage along with a few other things.  It comes vacuumed packed and ready to eat I assume, just like the pepperettes.  However they do not appear to have been smoked at all.  No smoke, flavour, smell or look.  So can I assume these have been "dry cured"?

Please excuse my ignorance, I am new, I just want to smoke my summer sausage a bit without ruining it.   

[KyNola]

My friend Rick is correct.  If you asked for summer sausage, the odds are it is not dry cured.  Dry cured typically means it is hung to dry in a controlled environment for a long period of time.  I'm not 100% saying that's not what you have but most summer sausage is not dry cured. 

[NePaSmoKer]

How about a pic?

Im thinking what you have is regular venison SS and not dry cured.

Lots of great SS recipes you can do in your bradley.

1st most important is get some cure #1 and read.

[devo]

Danz
Your summer sausage is probably just standard summer sausage with no smoke but we really can not be sure on this. It is way to late to add cure to it as it is already made and waiting to be eaten. If you live some place where it is very cold out side say be low freezing I would take that SS and cold smoke it for a few hours. As long as the IT temp of the SS does not go above 40°F you will be fine with smoking them. Not saying it will improve the taste but you will get that smoky smell thats for sure.

[viper125]

Well i agree as i never heard of a butcher who does deer having time to dry cure any thing. And if you got it back in a week or so its not. Id eat the way it is. Then spend the year making it from beef. When you get the next one make it how you like it.

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[Habanero Smoker]

Your butcher may have stated it was a Semi-Dry sausage. Summer sausages usually come under a category of Semi-Dry Sausage, and cure #1 is part of the recipe. Semi-Dry sausage gives you somewhat of a dried sausage taste, without the lengthy period of fermenting and air drying. They are sausages that either have a starter culture or fermento added to give it a "tang" and after that usually fully smoke/cooked then hung to air dry for a short period of time; such as from a few hours to up to 3 days.

I would follow Devo's advice to add smoke flavor, but you should mist them lightly a few times, during the smoke. Just a fine mist (don't let it drip), because smoke adheres better to a surface that has some moisture.

[DANZ]

Thanks Guys.

The only reason I said cured, was the fact that was ready to eat and quite pinkish, definately not smoked thoiugh.


I tried cold smoking it after removing the casings,  however it only added a bit of smokey flavour not much.. Probably not worth using the bisquettes.