1st attempt at venison summer sausage

[Ladys man]

Only done a 5lb kit. 4lbs of venison, 1lb of bacon, 6oz of honey hot cheese. Everything is in the fridge now. I will let it set overnight and smoke tomorrow afternoon. Cook until 155*
Its definitely more work than you tube makes it appear lol

Smoker using Cherry until 157. In thr ice bath now.

 

[Jcalder]

Haven't seen the clear tubes for summer sausage. Let us know how it turns out

 

[Gronkmonster]

Looking good so far

I've never once had anything go as smooth and easy as shown on YouTube

 

[Forvols]

Looks great

 

[Kevin Snook]

Only done a 5lb kit. 4lbs of venison, 1lb of bacon, 6oz of honey hot cheese. Everything is in the fridge now. I will let it set overnight and smoke tomorrow afternoon. Cook until 155*
Its definitely more work than you tube makes it appear lol

What wood are you using to smoke the sausage??

 

[Ladys man]

What wood are you using to smoke the sausage??

Cherry

 

[jlanecr500]

Haven't seen the clear tubes for summer sausage. Let us know how it turns out

LEM brand. I get them at RK.
That's how I differentiate summer sausage from trail bologna in the freezer.

LEM Clear Fibrous Casings, 10 Count - 256 | Rural King

LEM Clear Fibrous Casings, 10 Count - 256

www.ruralking.com

 

[Ladys man]

LEM brand. I get them at RK.
That's how I differentiate summer sausage from trail bologna in the freezer.

LEM Clear Fibrous Casings, 10 Count - 256 | Rural King

LEM Clear Fibrous Casings, 10 Count - 256

www.ruralking.com

Used RK but this was backwoods kit, all they had.

 

[BigAl]

So after its been smoked, can you freeze it? Do you need to?

 

[Jcalder]

So after its been smoked, can you freeze it? Do you need to?

I read somewhere it can stay in the fridge for 6 months. I personally freeze mine

 

[Forvols]

So after its been smoked, can you freeze it? Do you need to?

I vac seal and freeze mine, had some for 6mths(With adult kids and me it usually dont last long). I do the same with whole muscle and ground jerky (weigh out 4oz n vac seal). Freezing and vac sealed doesn't change the texture or flavors at all. Need to? It is protected from harmful bacteria by using cure #1 in the meat mix. But mold can develop on oxygen exposed SS or jerky due to various reason in long term storage. Vac seal and freezing are 2 of the best ways to keep bugs and spores at bay until ready to eat.