Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 30 lbs of venison summer sausage going in the smoker this morning.

Pleasantly surprised at how much venison summer sausage I can get in the master built (40 inch) smoker. Already did 25 lbs of kielbasa that turned out nicely but did it laying flat on the grates. Just hope it cooks these 1lb logs evenly.

You're killing me man!

One of my vices is salami, summer sausage or the like sliced up and served on a Ritz cracker. Washing it down with a gin & tonic, or scotch & soda, put the game on, oh yeah.

Turned out very nicely. Pulled at 160'. All logs were within 5' of each other. Very pleased with the master built for smoking sausage.

Looks great!

Yum !

that does look tastey,with an ice cold one,,,,

Those look great!

A couple of friends and I knocked off one of these this evening with some Lagunitas Pils beer:




Probably not as good as yours RBH, but it did the job.

RBH,may ask what casing you used ? I'm just getting into sausage making.

Thanks.

I use fibrous non edible casings,1.5" x12" for summer sausage and Bologna. It makes it easy to give as gifts and if not overstuffed, can fit 4 in gallon freezer bags for the freezer (after wrapping each one tight in Saran Wrap). Though some times I will use the 2.5"-20" logs for Bologna. For smoked polish sausage (kielbasa) I use the edible collagen casings (30-32mm). It is by far, my family's favorite. Cut them in 5" sections, vacuum seal in quart size bags, freeze and thaw a bag at a time as you use them. They work great at premium hot dogs, go great with red beans and rice (Cajun dish) or any other way you might use polish sausage. I use 2/3's venison, 1/3 Boston butt (fattier the better). Be sure to use a "binder" (I will often use powdered milk) of some sort in summer sausage or Bologna. I also use a sausage phosphate for better binding quality. Allied Kenco is a great place to order from and they have great step by step recipes as well. You don't need a smoker, you can do it all in the oven, cooking at 190'. The main thing is pull your sausage at 155-160'. have fun with it and good luck.

Here's how I package it. Smoked polish sausage is vacuum sealed. Below pic is of the ~25 lbs of polish sausage.

If I was in foreign territory (i.e. much north of I-10 ) and couldn't get andouille and tasso I bet I could make a good gumbo with that Polish sausage and a smoked ham hock as substitutes.

That would work..

Damn, that looks good, RBH! Nice packaging, BTW.

I have a Masterbuilt 30 and usually do 10 lbs at a time. I've had no issue with uneven cooking. Did 10 lbs of Summer sausage 10 of salami so far from a little buck I shot in October. SS mixed 75/25 and the salami about 70/30 veniso/butt. Both turned out good. I typically take mine to an IT of 165. Those Masterbuilts are handy for smoking the sausages.

Yours look great BTW. Nothing like pulling a batch off the smoker!