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Smoked Venison Sausage

 

Suggested Ingredients

For 25 Lb. Meat Batch

20 Lbs.  Lean Venison 
5 Lbs.  50% Lean Pork Trimmings
1 package - B Unit No. 500 Summer Sausage Seasoning
2-3 Cups Distilled Water

Note: For garlic flavor - Add 1/3oz. of garlic powder or No. 405-B Garlic Summer Sausage Seasoning. 

Instructions:

1) Grind all meat through ⅜" plate or larger, then regrind through ⅛" plate.
2) Add cure to water, mix into meat.

3) Add seasoning into meat and mix for 4-6 minutes until meat is tacky. Stuff into fibrous casings.

Smoking Instructions:

1) Preheat Smoker to 100°F.
2) Place sausage on smoke sticks.
3) Insert temperature probe to center of one sausage.
4) Open dampers all the way. Run at 100°F for one hour.
5) After an hour, increase temperature to 110°F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
6) Add another ⅔ pan of moistened sawdust, increase heat to 165°F.  Heat until internal temperature reaches 148°F.

7) Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100° F. Then dry and place in cooler.

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5 comments

  • To the lady from Germany;
    Try putting in the oven @ 165° f until the center/core temperature reaches the recommended 148° f. Then water bathe for 20 minutes, etc… It is likely that somehow your batch did not reach the intended temperature. Don’t give up. It’s well worth the 2nd try.
    Good Luck 👍 & God’s Blessing on you and your next attempt !!! ✝️✝️✝️

    Shannon Stevenson
  • What do you mean when you say ‘add the cure’? What is ‘cure’?
    Thanks!!

    Mary
  • hi
    iam just make my first Gamesommersausage, i do it how the Instruktions said.
    But still the meat in the casings are soft. Must i hanging longer or i can cook them again in boiled water.
    Sinceraly Heinz

    Heinz Ketterng ( from Germany)

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