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DirtyDirty00
11-26-2011, 10:29 AM
My buddy just dropped off some deer sausage. Gonna throw it in the smoker. its thick sausage. not the thin sausage.

im smoking a brisket hot n fast right now around 275-300.

how long shoudl i put the sausage in for?

boatnut
11-26-2011, 10:44 AM
you'll end up with "cooked" sausage if you smoke it that hot. Is the sausage "fresh sausage" now? does it have a curing agent in it like pink salt or morton's TQ? Normally you want to start sausage out at around 120 then slowly increase over a 4-6 hour period but not let the smoker get over 170. Otherwise the fat will just drip out of it.

That being said, if you just want to cook it like a bratwurst, then throw it on with the brisket till it's done.

DirtyDirty00
11-26-2011, 10:48 AM
hmmm.... ok. then i guess today i wont be able to smoke it. i was hoping to just cook it so we can eat it within a few hours. not like make pepperoni out of it. but maybe let it get a bit of a smokey flavor while it cooks. maybe one day ill try that slow slow sausage method too. today was just planning on throwing it on, but not grilling it.

boatnut
11-26-2011, 10:22 PM
again, depends on what type of venison sausage you are talking about. I've seen venison sausage that is already cooked...like "summer sausage". If this is the case, I don't see a point in subjecting it to smoke/heat. "fresh" or uncooked sausage is another matter. If that is what you have then cook/smoke it as you would some brats or other fresh sausage.

I guess i'm not clear on the original product and what you hope to achieve with it.