<![CDATA[Summer sausage questions]]>I have a few questions on making summer sausage out of venison meat.

  1. First off the venison is already ground and was ground straight. I know I will need to add some pork fatt or pork butts. Anyway should I just grind the pork by itself and then mix the 2 together or should I grind the deer again with the pork ? I am assuming you grind the pork or pork fat twice as well correct ?
    I found some smaller fibrous casings that are 1 1/2" x 12" . I was thinking of using them over the 2 1/2"x20".
    Simply because I am the only one who will be eating it. Will the smaller tubes have an effect on my temperature and time schedule?
    If you have any other tips feel free to share them. This will be my first attempt. Thanks
]]>https://waltonsdev.nodebb.com/topic/1797/summer-sausage-questionsRSS for NodeFri, 11 Sep 2026 01:51:10 GMTWed, 04 Dec 2019 02:00:01 GMT60<![CDATA[Reply to Summer sausage questions on Wed, 04 Dec 2019 18:54:39 GMT]]>JohninPa If you don’t want to finish in a water bath you will still be done pretty quick with 1.5" logs. I’d guess you won’t be at the last stage for more than 2 hours or so.

You can grind exactly like parksider said!

]]>https://waltonsdev.nodebb.com/post/9569https://waltonsdev.nodebb.com/post/9569Wed, 04 Dec 2019 18:54:39 GMT<![CDATA[Reply to Summer sausage questions on Wed, 04 Dec 2019 02:29:56 GMT]]>JohninPa Yea grind the pork, mix them together and regrind. Then add spice and make sure you get good protein extraction.
Keep a thermometer in the sticks regardless of the size. Smoke 2-4 hours then into 170F water bath until they reach 160F. Put them in an ice bath to stop cooking process and done! Good luck!!

]]>https://waltonsdev.nodebb.com/post/9553https://waltonsdev.nodebb.com/post/9553Wed, 04 Dec 2019 02:29:56 GMT