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  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    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.


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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!



    -----




    Thanks for looking!

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    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
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Jim

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    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

    John

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default




    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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