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Smoked 'n Sous Vide Venison Summer Sausage

 
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MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 249
Location: Glenburn, ND

PostPosted: Thu Mar 17 16 8:41 am    Post subject: Smoked 'n Sous Vide Venison Summer Sausage Reply with quote

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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Thanks for looking!
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Thu Mar 17 16 8:51 am    Post subject: Reply with quote

Looks good, was it Smokey enough for you?
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MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 249
Location: Glenburn, ND

PostPosted: Thu Mar 17 16 8:38 pm    Post subject: Reply with quote

It was perfect, I think I could get by with 2 hours of smoke for my preference. I like smoke as an ingredient and not the main course of my meal!
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