Deer Sausage Making Advice Needed
- Thread starter Ohio1956
- Start date
DivotMaker
New member
Rod, I'm not a sausage maker, like Gregg or Brian, but I do know just about everyone has endorsed using the jerky fan for sausage to pull the moisture out.
Pork Belly
Moderator
Have you bought a seasoning mix yet? I recommend getting a kit that includes your spice mix, cure, casings everything you need.
I have used LEM and think theirs are over-seasoned, masking the deer. I prefer Butcher and Packer. http://www.butcher-packer.com/index.php?main_page=product_info&cPath=210_214&products_id=394 That link is for their venison summer sausage kit. You can get a kit for 10 or 25 pounds of finished sausage. Follow the instructions, you will need to add ground pork. Using pork butt give you a good fat/meat ratio. Personally I tend to ignore the instructions and go more 70/30 venison/Pork Butt. You will want to avoid excess moisture while smoking, It would be easiest if you give them an hour of gentle smoke then finshed them in a 200 degree oven. Plunge them in a sink full of ice after they reach 150 IT, leave them in the ice water until they are reasonably cool to the touch.
I have used LEM and think theirs are over-seasoned, masking the deer. I prefer Butcher and Packer. http://www.butcher-packer.com/index.php?main_page=product_info&cPath=210_214&products_id=394 That link is for their venison summer sausage kit. You can get a kit for 10 or 25 pounds of finished sausage. Follow the instructions, you will need to add ground pork. Using pork butt give you a good fat/meat ratio. Personally I tend to ignore the instructions and go more 70/30 venison/Pork Butt. You will want to avoid excess moisture while smoking, It would be easiest if you give them an hour of gentle smoke then finshed them in a 200 degree oven. Plunge them in a sink full of ice after they reach 150 IT, leave them in the ice water until they are reasonably cool to the touch.
NDKoze
Moderator
I have been using the following seasoning for the past 10 years and like it well enough that we haven't changed or tried others:
http://www.waltonsinc.com/p-2334-h-summer-sausage-seasoning.aspx
We typically use 50/50 Venison to Pork ratio unless we do not have enough venison. If we do not have enough venison, we'll mix some 80/20 hamburger in and go 1/3 - 1/3 - 1/3.
The venison to pork ratio is a subjective thing. We use a little more pork than some because we like the moistness that it adds to the summer sausage. If you like it dryer, use more venison.
I think using the Jerky Dryer would definitely be advisable though. If you don't, the sausage tends to steam instead of smoke because of all the moisture in the heavily insulated Smokin-It box.
Let us know if you have any other questions.
http://www.waltonsinc.com/p-2334-h-summer-sausage-seasoning.aspx
We typically use 50/50 Venison to Pork ratio unless we do not have enough venison. If we do not have enough venison, we'll mix some 80/20 hamburger in and go 1/3 - 1/3 - 1/3.
The venison to pork ratio is a subjective thing. We use a little more pork than some because we like the moistness that it adds to the summer sausage. If you like it dryer, use more venison.
I think using the Jerky Dryer would definitely be advisable though. If you don't, the sausage tends to steam instead of smoke because of all the moisture in the heavily insulated Smokin-It box.
Let us know if you have any other questions.
