Summer Sausage Aesthetics
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Hi Guys,
Rookie processor here and finally joining the fold. I was lucky enough to tag a couple blackbears a few weeks ago and i turned a healthy portion into summer sausage and sticks. I have had success with venison in the past doing both these items but this batch has proven difficult.19lbs bear meat
6 lbs pork fat (too much fat the problem??)Mixed with 1oz sure cure and walton seasoning
Thermal processing has been done at 150- 2 hours - 160 until IT is at 160 in a Pellet grill
It just seems to fat out/be a greasy mess and visually the SS looks terrible. It tastes decent and is certainly not dry. peeling the case away typically leaves some meat left on it.
I used my oven on the last set of snack sticks and they visually look better. May try that on the SS for this last batch.
Anyway open to thoughts/ideas. 
Tsamp also your picture did not come through as typically the file is too large. So normally you have to resize it somehow whether it be resizing or cropping
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I agree that a bear is a fatty meat more than other wild game and your cook schedule is off as@ twiiilams has stated
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Hey thanks for the feedback guys. The first bear was young, second old. Of course they are mixed now but overall i agree the bear meat does appear to be greasy. The summer sausage i cut up last night i could squeeze and see grease coming out of it. Cant seem to figure out how to add another picture.
My Pellet grills lowest setting is 150 so thats where i start at and just leave at that for 2 hours. It may be running hotter though based on what i am seeing in the thermal performance.
After reviewing pictures online i think i am getting a “fat out” pretty quickly. I did snack sticks in the oven last night at 170 degs for 3 hours and they look/feel greasy but taste good and didnt shrivel up like the ones i did in my grill. I am running a bowl of water in the pellet grill as well. I have 10 lbs left and im on the fence how i will proceed. I am thinking about starting in the grill and transferring to oven hopefully before it starts to wrinkle up. -
Well Gentlemen,
I cleaned my pellet grill out entirely prior to running this last batch of 2.5x12 walton summer sausages. I also put it in the shade for the full cook and noticed it was running significantly cooler than usual. I ran it at 150 (therm showed closer to 135-140) for 4 hours (was afraid to raise temp initially and cause shriveling) and then 16 for another 3, and then 170 for the last hour as i needed to leave and i was suprised how slow they were cooking to a IT of 160. They came out looking perfect. I think not starting out with a cleaned up and fresh grill is to blame for the fatout. I had no flare ups but i think the sizzling grease on the tray and elsewhere may have elevated my temp, Perhaps combined with the direct sunlight. -
Well Gentlemen,
I cleaned my pellet grill out entirely prior to running this last batch of 2.5x12 walton summer sausages. I also put it in the shade for the full cook and noticed it was running significantly cooler than usual. I ran it at 150 (therm showed closer to 135-140) for 4 hours (was afraid to raise temp initially and cause shriveling) and then 16 for another 3, and then 170 for the last hour as i needed to leave and i was suprised how slow they were cooking to a IT of 160. They came out looking perfect. I think not starting out with a cleaned up and fresh grill is to blame for the fatout. I had no flare ups but i think the sizzling grease on the tray and elsewhere may have elevated my temp, Perhaps combined with the direct sunlight.Tsamp awesome news, one thing that can help as well for keeping it cooler at startup is having a full smoker of sausage fresh out of fridge( don’t know if you hold overnight or use ECA) and not preheating the smoker. As well as having the door open slightly for the first hour of drying stage before starting the smoke.
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Hi Guys,
Rookie processor here and finally joining the fold. I was lucky enough to tag a couple blackbears a few weeks ago and i turned a healthy portion into summer sausage and sticks. I have had success with venison in the past doing both these items but this batch has proven difficult.19lbs bear meat
6 lbs pork fat (too much fat the problem??)Mixed with 1oz sure cure and walton seasoning
Thermal processing has been done at 150- 2 hours - 160 until IT is at 160 in a Pellet grill
It just seems to fat out/be a greasy mess and visually the SS looks terrible. It tastes decent and is certainly not dry. peeling the case away typically leaves some meat left on it.
I used my oven on the last set of snack sticks and they visually look better. May try that on the SS for this last batch.
Anyway open to thoughts/ideas. 
Tsamp Welcome to the group, the first thing every new member is suppose to do is join team orange.
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Tsamp Welcome to the group, the first thing every new member is suppose to do is join team orange.
bocephus I missed that rule or is that a demand…lol
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twilliams I am sure I read it in the meatgistics rule book that Austin sent me.
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Tsamp you can go to your profile and select a team color, all in fun. Austin is team orange and Jonathan is team blue, just some fun rivalry and competition. Then there are other selections so that you can choose, that will get you group notifications.
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Bear fat is pretty different stuff. It tends to render at very low temperatures. I would try mixing it with a decent percentage of lean pork. 50/50 maybe?
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