Smoked Venison Philly Cheesesteak Sausage
Our favorite smoked sausage recipe, this Venison Philly Cheesesteak is the perfect way to use up your harvest. Packed with flavor, this recipe is a mixture of venison and pork mixed with our best-selling sausage seasoning and high-temp pepperjack cheese.
Smoked Venison Philly Cheesesteak Sausage
Rated 4.0 stars by 7 users
Category
Sausage
Prep Time
2 hours
Cook Time
9 hours
Our favorite smoked sausage recipe, this Venison Philly Cheesesteak is the perfect way to use up your harvest. Packed with flavor, this recipe is a mixture of venison and pork mixed with our best-selling sausage seasoning and high-temp pepper jack cheese.
Ingredients
- 6 LB – Ground Venison
- 4 LB – Ground Pork
-
238 Grams - #365 Philly Cheesesteak+ Brat Seasoning
-
1 LB – High Temp Pepper Jack Cheese
- 10 oz – Cold Distilled Water
-
12 Gram – Pink Cure
-
35-38mm Natural Hog Casings
Directions
- Rinse the casings well and soak in room temperature water for at least 40 minutes before stuffing.
- In a meat lug or tub combine the ground venison and the ground pork.
- Sprinkle in the brat seasoning.
- Measure out the 10 ounces of water and add the pink cure to the water. Stir for 30 seconds to start dissolving the cure.
- Pour the water mixture into the meatblock.
- Mix the meat well until the seasoning is well incorporated and the meat becomes tacky.
- Add in the high temp pepper jack cheese. Mix again until incorporated.
- Load your stuffer with the meatblock and set it up with medium sized horn.
- Stuff the sausages and then link them into 7” portions.
- Place the sausage on a rack lined tray and in the fridge overnight. This will help the cure and flavors develop as well as build a pellicle.
Smoking Procedure
- On smoking day, follow this schedule.
- Preheat smoker to 100 degrees on Smoke setting
- Hang sausages and place in the smoker and insert and probe to monitor temperature.
- Run 1 hour with dampers wide open.
- Close dampers to 2/3 closed and increase temperature to 110 degrees. Run 1 hour
- Increase the temperature of the smoker to 120 degrees. Fill a sawdust pan ¾ full with sawdust and dampen with water. Place directly on the heating element. Smoke for 1 hour.
- Increase temperature of the smoker to 130 degrees, smoke 1 hour.
- Increase temperature of the smoker to 140 degrees, smoke 1 hour.
- Carefully remove the sawdust pan.
- Increase temperature of the smoker to 150 degrees, run 1 hour.
- Increase temperature of the smoker to 160 degrees, run 1 hour.
- Increase the temperature of the smoker to 180 degrees.
- Run until the internal temperature of the sausage reaches 153 degrees.
- Pull the sausages from the smoker and place in an ice bath to cool rapidly down to 100 degrees internal.
- Remove from the ice bath and place in the fridge overnight to cool completely.
1 comment
Awesome recipe thank you