Venison Summer Sausage

Bugnut · March 29, 2009, 01:45:50 PM

Just completed 45 pounds of summer sausage. Used the Hi Mountian kit, turned out great as always! I'm new to posting on here and wanted to attach pictures but I can't seem to figure that out yet. If any of you can help out with getting them on I would like to share. I've been a viewer of this site since I got my Bradley 4 years ago. Thanks to all for the help over the years!!!!!!!

Mr Walleye · March 29, 2009, 01:49:59 PM

Hi Bugnut and welcome to the forum.

Here's a link to a good write up on posting pictures here...

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

Mike

Bugnut · March 29, 2009, 04:08:50 PM

I think I have the photo posting figured out, thank you! The 1st photo is of the smoker which is a converted fridge that I use for large amounts of sausage. I use the Bradley smoke generator and the PID the photo of smoker is from last weekend, the 2nd is of the sausage from this weekend.

Mr Walleye · March 29, 2009, 04:12:32 PM

Looks excellent Bugnut! 8)

Mike

smokeitall · March 29, 2009, 08:52:13 PM

Looks great. I am down to my last three 1-1/2 lb sticks, looks like I will have to start a batch soon.

lumpy · March 30, 2009, 06:46:31 AM

You gonna eat all that yourself? ;D

Nice looking!

Lumpy

NePaSmoKer · March 30, 2009, 02:03:30 PM

Gotta love them old fridge's for smokin.

Looks great

nepas

josbocc · March 30, 2009, 03:31:50 PM

Bugnut,

Those look Great!!! Do you use any type of additive to keep the sausage from shrinking? I did my first batch of summer sausage a couple of weeks ago, and after they cooled, the casing started to wrinkle. Not a big deal, but for aesthetic purposes I'd like to keep the casings tight to the meat.

Jeff

FLBentRider · March 30, 2009, 04:25:55 PM

W E L C O M E to the Forum Bugnut!

And those look great!

Bugnut · March 30, 2009, 05:01:54 PM

josbocc,
No I don't use any extra additives. I have been using the Hi Mountian kits for all of the summer sausage I make. However I don't use the casing they provide or their cooking directions. the casings they provide are not plyable enough for my use and they always wrinkle bad. Over cooking will make the sausage shrink, I've learned to remove it when it hits 146-147 then straight to a cold water bath. If you have your thermometer in when you put it in the cold water you will see it go up 8-10 degrees. I've been making about 300-400 lbs a year (big family of deer hunters) and all has turn out great sooo far!!! If anybody has a good recipe I'd like to give it a try.

Tom

seemore · March 30, 2009, 05:48:06 PM

Those look great, Tom!

MRH · March 30, 2009, 07:58:27 PM

Tom,

Those look real good!! I haven't used the High Mountain kit for summer sausage. Love the jerky kits, I used a LEM Backwoods salami kit which is real good though.

Mark

West Coast Sausage Maker · March 30, 2009, 08:55:35 PM

Those look very professional. Nice work!

Caneyscud · March 31, 2009, 07:57:22 AM

Bugnut,

Welcome to the forum, and I must say those summer sausages are "da bomm"! For your first post, you hit a home run. As WCSM said - very professional. Gotta luv them fridge smokers. Brings back memories of our cabin on the gulf coast. Would smoke some really fresh fish.

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

Venison Summer Sausage

lumpy

NePaSmoKer