Jonathon I agree pork fat would be better, however the small place I have my elk processed doesn’t have pork to add. I generally have pork fat to add if I need additional. The casings I used were the tubed natural hog 35-38mm. Smoke schedule was 150 for 3 hours, 160 for 2 hours them 170 to an IT of 150. Using a Yoder pellet grill, it was also the first time using the Yoder for smoking, so me figuring it out may be part of it too. I gave some to a friend and he said it was really good, so it could just be me/the link I cut into for a snack.

My cured sausage is coming out of the smoker quite greasy and I’m wondering if it’s normal or do I need to change my process. The last batch went something like this. 10.9lbs of venison (with 30% pork fat added), plus 30% untrimmed pork butt, plus cure and spice mix. I did not use a binder. The product turns out good and is juicy, but when I take it off the smoker it’s greasy. I’m using a Yoder ys640 with a starting temp of 150 which it has a hard time keeping, the low temp is from 170-190. I rotate as best I can not to get thing to hot to fast. I leave the temp at 150 for 2 hours then bump to 160 and with the fluctuation of temps I end up with a completed cook with IT’s at 150-160 in about 4-4.5 hours pulling them as they get to temp. So, my questions are 1. Is the greasy product I’m getting normal? 2. If not what should I do to fix the problem? I have thought about getting a PK100 but am wondering if I would end up in the same space. Am I getting to hot to fast? I would like to expand the products I’m making but I’m concerned that not being able to control my temps I would be unhappy.
Thanks for your advice,

I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them.
7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.

I know that if I use Encapsulated citric acid I can go directly to the smokehouse. But I’m wondering, can I still hold the product over night and smoke the next day?
Thanks

I used 3.88oz of sure gel in 16.2lbs meat block
13.5 lbs bear, trimmed
2.7 lbs pork fat
0.95 lbs H summer
0.648 oz sure cure
3.88 oz sure gel
1.3 lb water
And like I said in the first post, smoke schedule was like that in the summer sausage video.

Cabelas90 the product is still good, and it doesn’t crumble. it’s just drier than the last batch of elk that I did. I gave a log to a buddy and he even told me that it was drier than the last. I’ll try it again, I have another 12 lbs of the trimmed meat I was going to make snack sticks with, so I’ll for sure mix longer. I take all kinds of products to elk camp with me every year and the guys there love the stuff. I’m sure this bear summer sausage will be a hit, but i’ll know the product could be better.

Thanks for all the input.

Jamieson22 I have added 505’s and cheese in a batch of mine, made smoked sausage with it, not brats, turned out great.

Jamieson22 ill look back in my log book and see what is was and let ya know.

Thank you all for the advice!