Venison summer sausage

[Lostinthewoods]

Plan on making some summer sausage over night couple evenings, I bought the Hi mountain hunters blend, I have used their pepperoni blend and found it was delicious.
Was reading the instructions this morning and wants you to smoke it at 120 , 140, 150 then eventually 180 until it reaches an internal temp of 157*.

Unfortunately my smoker only goes down to 180, does anyone have any experience with it? Am i going to ruin it if i just smoke it at 180?

[fatboyz]

The issue at 180 is you might render out some fat and that will make it dry and crumbly. Can you open the damper or even crack the door a little to keep the temp down?

[Lostinthewoods]

Originally Posted by fatboyz

The issue at 180 is you might render out some fat and that will make it dry and crumbly. Can you open the damper or even crack the door a little to keep the temp down?

Should be able to crack the door to try and keep it down. Just dont want to smoker to just start cranking pellets in to overwork and try to get the proper temperature but ill give it a go.

[JBE]

How about in the oven for the first couple of steps and then move to smoker

[boomer]

Just smoke the sausage. Then put it in a Water bath set at 165 degrees. Works great. takes about 4 or 5 hours but worth it. stays moist

[aragor764]

Buy one of those pellet smoke container things, they work good for cold smoking, will burn for a long time to!

[MountainTi]

Smoke for 4ish hours in smoker then finish it in the oven. 185 is way too much.

[Lostinthewoods]

Would i be losing alot of flavor by keeping it in the oven for the lower temperatures then finishing it on the smoker?

[MountainTi]

Originally Posted by Lostinthewoods

Would i be losing alot of flavor by keeping it in the oven for the lower temperatures then finishing it on the smoker?

I do 50lbs a year the way I described and not a person doesn’t love it

[Curtsyneil]

Originally Posted by Lostinthewoods

Would i be losing alot of flavor by keeping it in the oven for the lower temperatures then finishing it on the smoker?

This isn't an option for you I wouldn't start in the oven because the low temps it calls for is for the smoking time. (Cold smoke) never smoke at the end when completion cook time. Dry, smoke , cook is the sequence every smoker should be using.

[Lostinthewoods]

Originally Posted by Curtsyneil

This isn't an option for you I wouldn't start in the oven because the low temps it calls for is for the smoking time. (Cold smoke) never smoke at the end when completion cook time. Dry, smoke , cook is the sequence every smoker should be using.

Figure id have better luck just adding in a little bit of liquid smoke into the meat and just doing whole thing in the oven then?

[MountainTi]

Originally Posted by Lostinthewoods

Figure id have better luck just adding in a little bit of liquid smoke into the meat and just doing whole thing in the oven then?

Smoke it first if you have a smoker. Smoke at a warm temp and finish in the oven to desired internal temp (I do 165). Pull out of the oven and throw in sink of cold water to cool

[Lostinthewoods]

Originally Posted by MountainTi

Smoke it first if you have a smoker. Smoke at a warm temp and finish in the oven to desired internal temp (I do 165). Pull out of the oven and throw in sink of cold water to cool

My only issue is my smoker will not go that low, lowest i can set it to is 180F. Everything ive heard/read is that the fat will render at that temperature.

[aragor764]

cold smoke it for 6 hours with pellet cylinders (use 2 if you want) then finish it in the smoker @ 180, you can get them at CT.

[MountainTi]

Originally Posted by Lostinthewoods

My only issue is my smoker will not go that low, lowest i can set it to is 180F. Everything ive heard/read is that the fat will render at that temperature.

As above you can buy a smoker tube for cheap off amazon. Works great for cheese and such anyways.
And I wouldn't be worried about smoking it at 180 for a couple hours anyways, it's not going to get warm enough to do anything


Everyone should have these. Even good for throwing a smoke when BBQing

https://www.amazon.ca/BEWAVE-Electri...8&sr=8-13&th=1

[Lostinthewoods]

Originally Posted by MountainTi

As above you can buy a smoker tube for cheap off amazon. Works great for cheese and such anyways.
And I wouldn't be worried about smoking it at 180 for a couple hours anyways, it's not going to get warm enough to do anything


Everyone should have these. Even good for throwing a smoke when BBQing

https://www.amazon.ca/BEWAVE-Electri...8&sr=8-13&th=1

Sounds great, ill buy a couple of these and use them for a handful of hours then finish them up at 180*F!

[Curtsyneil]

Originally Posted by Lostinthewoods

Sounds great, ill buy a couple of these and use them for a handful of hours then finish them up at 180*F!

This is a perfect example why pellet grills and BBQs are not made for meat processing.