My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.

Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!

It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.

Smoked over a hickory/apple/cherry blend. Om nom nom nom!

I also have struggled with this on electrics. This year I added the Mailbox Mod, which completely solves the problem. It is simple, cheap and effective - turning the unit into a true cold-smoker, completely eliminating the temperature variable from the “how much smoke” question. Just google “Mailbox mod for Masterbuilt”. Masterbuilt

Most of what is called “gamey” is just the result of poor care between the shot and the freezer. If butchers treated meat they way many hunters do everyone would think beef is gamey. That meat might be rendered edible by various marinades and overwhelming spices, but does that really make it wholesome? My wife and I have probably taken nearly 100 Missouri deer, most close to the peak of the rut, and I’ve handled all of them myself from the shot to the plate. Not one has been the least bit gamey. Yes, some game animals can get funky depending on their diet. A teal that’s been eating snails and such will not taste as good as one that’s been on grain. And some species get off-tastes during the breeding season. But I’ve seen enough to know that many hunters don’t do what’s needed to get that meat to the plate in fine condition.

Jonathon said in Fancy Summer Sausage:

KillerNoms That is some GOOD trussing! … If people are going to continue showing off there trusting (@joehell has a very impressive one as well) we will have to step out game up!

It IS good trussing! I wish I could claim some credit but my sole contribution was getting my credit card numbers right. The casings came that way from the mfr.

I’m no expert, but if it won’t hit 275 in anything approaching normal weather, it is either a problem with the element, the control, or the integrity of the box.

Whatever it is, I can tell you that by spending a couple of hundred bucks on a PID device (Auber WSD-1500H-W), and bypassing the internal controls to give the PID direct control of the element, for the first time in many years of smoking with electric smokers I am comfortable it will do what I say without drama.

Not only that, the PID works with any AC controlled analog heat source - for instance controlling a roaster oven to hold a big batch of stock at precisely 185º for 24 hours unattended. A powerful, flexible and accurate tool.

Little Baby Teddy There are no safety issues with re-freezing meat. There are potential quality issues but they really don’t apply to ground meats so long as you don’t discard whatever liquid appears when thawing. You just mix it back in.

This also works on even more delicate items than sausages… such as bread. There is a limit though. Firm breads do great if frozen first, but really delicate things like a croissant or flaky biscuit may not have enough structural integrity even when frozen.

Whatever you’re thawing, if it could deform you should pierce or snip a corner of the bag when you remove the package from the freezer. Otherwise the “moosh” might have only been delayed, not prevented.

akdave said in Fancy Summer Sausage:

A work of art, outside and inside, if it tastes as good as it looks $150.00 a pound

High praise, I am honored!

Jonathon Yeah. The forces that flatten it when first vacuumed are the same when it is thawed - unless the bag seal has failed in some way. Only the frozen state prevents it.