View Full Version : Venison Summer Sausage
elvis67
12-08-2005, 09:29 PM
Want to smoke some summer sausage this year , was thinking about doing it like I would a fattie, spaying it once in awhile with apple juice and use 3-2-1 method. I did it in the oven last year with liquid smoke and it turned out pretty good but I can't help but think that cooking in the smoker would be sooooo much better. What do you guys think??
If it's cased I'd slowwwwww smoke it around 150 for 30 or 40 minutes to dry the casing (no smoke if possible) then 200 for several hours with good smoke...don't spray it or it'll fark up the appearance (that's also the reason for the 150 to begin - moisture will streak the casing)...cook to about 165 or 170 (I forget what "done" is for venison)...
Sausage really doesn't need the 3-2-1 treatment - it's ground!! Now, if it's "loose" sausage (which by definition wouldn't be "summer sausage"!) - yeah, treat it like a fattie!!
Just my opinon - your mileage will vary!:biggrin:
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