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  1. #1
    Join Date
    Oct 2012
    Glenburn, ND

    Default Smoked 'n Sous Vide Venison Summer Sausage

    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.


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



    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!


    Thanks for looking!

  2. #2
    Join Date
    Jun 2009
    Pattison, TX


    Gimmee dat with some crackers and cheese and a beer!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  3. #3
    Join Date
    Dec 2008
    St. Petersburg, Fl.



  4. #4
    Join Date
    Aug 2009
    San Diego CA


    Wow that looks perfect, outstanding job!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  5. #5
    Join Date
    Jan 2008
    South of Peculiar, MO


    What them guys said!!!!!!!!!!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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