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Old 11-29-2009, 09:12 PM   #1
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dodgeramsst2003's Avatar
Join Date: 08-01-06
Location: Flat Rock, MI
Default Venison Summer Sausage w/Pron

Did 6 pounds of venison summer sausage yesterday/today. Mixed 80/20 with pork fat. I did 3 lbs regular, and 3 lbs with high temp pepper jack cheese.

I put it in the home made cold smoker at 100 for 1 hr, then 100 for 3 more hours with smoke. Bumped temp to 120 for 2 hours, and then finished it out at 155-160 for the remainder. Pulled at 152 internal and into the cold water bath until an internal of 110. All in all, it took 11 hours in the smoker. Hanging up to bloom now, and then into the fridge for the night. Had to much meat/fat on my hands during prep to take pics, but I took one of them hanging just to prove that this isn't all a dream.

I'll take a sliced picture tomorrow and report results of the taste test.
Attached Images
File Type: jpg 100_0273.jpg (72.3 KB, 59 views)
-Downriver, MI
- UDS ( my new favorite cooking device)
- Homebuilt cold smoker, Cookshack SM008.
- 250 gal oil drum cut and waiting for me to build it
- (3) more 250 gal oil drums waiting for me to go get them.
- Custom offset in progress.
Link To The Build:
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Old 11-29-2009, 09:15 PM   #2
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

MMMMM.... Bet it's going to be tasty. Looks great!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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