Dawg Posted November 28, 2011 Report Share Posted November 28, 2011 Any of y'all make your own venison link sausage? If so, I have a few questions. 1. Where do you buy your casing? 2. What % of fat:venison do you put in it? 3. How long do you smoke the links and at what temp? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 29, 2011 Report Share Posted November 29, 2011 May try the lem or cabelas kits Corey. I have made breakfast sausage and italian sausage from cabelas kits, those kits come with casings. Been very happy with the cabelas kits. Have some pepperoni to try this year. Far as fat, I use cheap bacon or pork fat trimmings from pork loin. Wanting to say I use 80 pecent veni to 20 percent fat/bacon if I remember right, I go with the suggested rate on the instructions. Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 30, 2011 Report Share Posted November 30, 2011 Any of y'all make your own venison link sausage? If so, I have a few questions. 1. Where do you buy your casing? 2. What % of fat:venison do you put in it? 3. How long do you smoke the links and at what temp? Hey Dawg, sorry for the delay on responding to this thread.. To answer your questions. I purchase my casings from PS Seasonings & Butcher & Packer They move allot of product so you get really good casings, not something that has been sitting on a wall rack at BassPro for 8 months... As for the percent of Fat / Pork I add in my sausages depends on what I am making... But for a base line I like a 60 / 40 Venison to fatty pork. One thing to remember is you smoke any food to temp not by time.. Time is just a guideline... With that saying when you smoke sausages be sure it has cure#1 or pink salt as some call it in the mix.. Most premix seasoning packets from BassPro / LEM / Cabelas and many other company's have a packet in the mix pouch.. When you are ready to place in the smoker you want to start off low around 100° for about 30-45 minutes to dry the casings.. Then bump your temps to 135 -145° add your wood of choice and smoke for about 2-3 hours... Bump your temps again to around 160 - 180° to finish out your links.. You can add more wood for flavor if you wish, but you could have a heavy smoke flavor on the links.. Once your links get to a internal temp of 152° minimum or 155° pull the links and drop in ice water to stop the cooking process and to keep the casings from becoming lose... When the temps have dropped to around 100° you can pull them and hang at room temp for about 2-3 hours to bloom.. When you get that done you can separate and vacuum seal in packs of 5-6 and enjoy!!! One of the biggest problems most have on smoking there sausage is they allow the smoker to get to hot... Always keep the pit temps under 200°... Get yourself a good wireless remote thermometer like a ET-732 that way you can monitor the pit temp and the meat temp at the same time... Feel free to ask more questions, I will be happy to help.. Quote Link to comment Share on other sites More sharing options...
Dawg Posted November 30, 2011 Author Report Share Posted November 30, 2011 Thanks for the info guys. I'll be trying this in a couple of weeks for the first time. Quote Link to comment Share on other sites More sharing options...
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