Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Anyone add beef instead of pork when making venison summer sausage?

I add beef loin trim and pork shoulder butts to my venison summer sausage. One of the last batches I did over lump charcoal with a thin pan of water close to the heat for the wet heat. I took it up to 158°F internal temp, cooking at 170°F - 180°F. Pulled them and put in cool water for 30 min. Then added ice to the bath and chilled to 40°F to ensure no growth of staph or C bot. Remove from bath and refrigerate for a day or two then package.

Just finished a batch of jalapeño blend summer sausage. Started in the smoker to 140 degrees, then to the 170 degree water bath. Looks good. Heck of a lot faster than doing it the entire time in the smoker. I'll try it later today.

Thanks guys, for the suggestions. Al