I've made some venison sausage with 50% pork trimmings. How long should I smoke it and at what temperature. Thanks
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Stumpy,
An internal temp of somewhere between 160 to 190 should do it.
Slowly cool them off to stop the cooking when you hit the temperature.
Joe Ames
An internal temp of somewhere between 160 to 190 should do it.
Slowly cool them off to stop the cooking when you hit the temperature.
Joe Ames
Joe,good to see you stopping over here to catch up.
Come back more often.
Come back more often.
I use the following settings for sausage in my Smokette:
100F with no wood and door ajar until casings are no longer wet
125F with 4-6 oz wood for 3 hours
175F until sausage's internal temperature is 160F, or a minimum of 1 hour for small stix.
Maybe I'm not cooking it enough, though?
100F with no wood and door ajar until casings are no longer wet
125F with 4-6 oz wood for 3 hours
175F until sausage's internal temperature is 160F, or a minimum of 1 hour for small stix.
Maybe I'm not cooking it enough, though?
TJ,
At 160 you are just starting to kill the "bugs" that may be in the ground meat.
Joe Ames
At 160 you are just starting to kill the "bugs" that may be in the ground meat.
Joe Ames
I have been following the venison summer sausage recipe out of Rytek Kutas book :"Great Sausage Recipes and Meat Curing. I have often hear this text referred to as the "Bible" of sausage making. His recipe calls for smoking the sausage only to an internal temperature of 145 degrees and then cooling with a water shower to 120 degrees. I had some concerns due to the use of pork in the recipe(trichinosis?). Anybody have any feedback regarding this recipe?
IMHO, trichinosis is the least of concerns with todays commercial meat supply.
I'm sure Kutas had a reason for making that statement. Perhaps that was what small shops did in the old days.
However, Peronally, I cook to an internal of 170 F.
The cooling can even be done with a fan if you wish, just do it fairly slow, allowing the cooked meat to set-up and the casing to pull up to it.
Works for me.
Joe
I'm sure Kutas had a reason for making that statement. Perhaps that was what small shops did in the old days.
However, Peronally, I cook to an internal of 170 F.
The cooling can even be done with a fan if you wish, just do it fairly slow, allowing the cooked meat to set-up and the casing to pull up to it.
Works for me.
Joe
Guess it couldn't hurt to cook a bit longer...a few times I've missed the 160 mark and it just got a bit smokier.