Smoked 'n Sous Vide Venison Summer Sausage

[MossyMO]

Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The next day stuffed the meat mix into 2 fibrous casings and into the smoker at 110° for an hour with no smoke, then bumped the heat to 130° and started applying smoke. Smoked with a combination of hickory and apple pellets in the Maze smoker for 3 hours.


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Then placed the summer sausage separately into vacuum sealed bags and into a sous vide set at 155° for 3 hours.



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After the sous vide the summer sausage was placed in a cold water bath and then refrigerated overnight.




The summer sausage turned out excellent, the texture and flavor were perfect!



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[MisterChrister]

That looks absolutely delicious!

 

[Q Junkie]

Wow, the perfect use of the sous vide with sausage production.
The light bulb just lit up above my head.

Thanks for the post.

 

[cowgirl]

Looks delicious Marty!
I guess there was no rendering of fat with the smoke and sous vide process?
Just getting some ideas. Thanks! :thumb:

 

[ttix]

Now that's some good looking sausage outstanding :thumb:

 

[Chitown_hillbilly]

Awesome!

 

[martyleach]

That looks great!

 

[Fishawn]

Great work Sir! Need to try this. SS looks excellent :clap2:

 

[Bludawg]

I've got some good Cheddar cheese, crackers & pickles to go with that:roll:

 

[Untraceable]

Awesome. I believe we may try to do something similar next year. Did you end up with liquid in the bag, or could you take the bags out and go straight to the freezer for storage,

 

[Smoke Dawg]

That is a great Idea to assure complete doneness
Why the first hour with no smoke?

 

[MossyMO]

Awesome. I believe we may try to do something similar next year. Did you end up with liquid in the bag, or could you take the bags out and go straight to the freezer for storage,

There was no liquid at all in the bag. Cooked to the perfect temp with no rendering of fat.

 

[CakeM1x]

Guess what I'm going to do with some of the venison in my freezer when my 5# lem arrives? My mom loves garlic summer sausage. Where'd you get the seasoning? Looks perfect!

 

[Texmex01]

Now all you need is some cheese and Jalapeno!

 

[MossyMO]

Guess what I'm going to do with some of the venison in my freezer when my 5# lem arrives? My mom loves garlic summer sausage. Where'd you get the seasoning? Looks perfect!

The summer sausage seasoning is available from www.owensbbq.com/sausage-seasonings-jerky-mixes.html