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Hi Mountain Venison summer sausage

cb750

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Joined
Nov 18, 2017
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So I just finished my first ever summer sausage. I used the Hi Mountain summer sausage kit. It was not as difficult to make as I anticipated it would be. However I worry something went wrong because it's not as hard as I anticipated. Looks good tastes good, not over seasoned or over smoked. You can still taste that its venison. It's got about 15% beef in it.
It tastes good so that makes me happy.

I just worry that it should have cooked longer. I followed the directions in the package for a 3lb sausage. It cured for 14hrs and was at 120 farenheit for an hour to dry. I think I will lengthen both these times by an hour. I only smoked it for about an hour and a half as per the directions. I will add another 30 minutes to that as well. Before raising it to 180 until the 156 farenheit internal temp is reached.

Now to try and find a way to fix it.
Screenshot_20190908-152238_Gallery.jpg
 
Made some last year minus the casing....thought the same but no casualties so guessing as long as I hit the internal temp no problems.


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Use pork shoulder the fat content tends to firm it up just my personal experience
 
Interesting. Thanks.

I did some reading. Turns out Summer sausage is meant to be semi dry. Not completely dry. That must be part of it. Perhaps it's too much exposure to commercial stuff that I was unaware of what summer sausage is truly supposed to be like. It tastes good.

From what I read once you get past the internal temp of 156 higher cooking temps lead to poorer results. The consensus seemed to be after smoking cook at 180 to 190 not higher. I cooked it at 180 as per the instructions.

@Sheldon; the leftover meat that would not fit in the casing I made patties of and smoked and cooked along side the sausage.... so good!! Is that how you did yours.
 
The only difference is we use pork hit the desired temp and ice bathed them to stop to cooking then air dried .. And of course enjoy and remember that it alot cheaper to do yourself .. which only causes you to eat more !!
 
I followed the Meateater cookbook recipe using pork fat (about 25% by weight) and smoked for around 4 hours. Came out amazing, I used a previous spice blend in past years and was never happy with the results. Try doing your own spice blend and I bet you will be happier with the results.
 
I usually make mine following this link. The last stuff I made was 100% bear meat and lean. I usually let mine hang in the basement for at least 2 days after the smoking process to let it dry out... Sometimes up to a week. Leaner stuff like the bear meat gets less time.


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