summer sausage help please

[HUNTINGMAN]

I am going to be making my 1st bat h of summer sausage this week. I bought kits from cabelas for these to simplify my 1st time. I was wondering about the deer to pork ratio on the mix and what temp to smoke at. Also what would a good internal temp be to pull from smoker and place in the ice bath. I may be back with lots more questions later, thanks.

[Ryan]

I am going to be making my 1st bat h of summer sausage this week. I bought kits from cabelas for these to simplify my 1st time. I was wondering about the deer to pork ratio on the mix and what temp to smoke at. Also what would a good internal temp be to pull from smoker and place in the ice bath. I may be back with lots more questions later, thanks.

I go about 60-70% deer the rest fatty pork. Start smoking at 130 then gradually bring it up to 180. I pull when IT hits 155. Texas hunter has a great recipe that'll put any bought mix to shame.

[Fishawn]

/\/\ what Ryan said
Lots of ways to get to the finish line, but what Ryan said is probably the most often used. Good luck

[Texas-Hunter]

I am going to be making my 1st bat h of summer sausage this week. I bought kits from cabelas for these to simplify my 1st time. I was wondering about the deer to pork ratio on the mix and what temp to smoke at. Also what would a good internal temp be to pull from smoker and place in the ice bath. I may be back with lots more questions later, thanks.

I am a firm believer in a 60/40 for all the sausage I make.. Now if I was looking at doing a dryed sausage then maybe 70/30 but thats me..

[Mark R]

The mixes sound right, I start @ 110°, top the temp at 170°. Takes a little longer to 155°, butt less chance of rendering the fat! Just me!
Well...I really only take it to 140-145°, but that's just me. Yes it is safe if cured.

[Ryan]

The mixes sound right, I start @ 110°, top the temp at 170°. Takes a little longer to 155°, butt less chance of rendering the fat! Just me!
Well...I really only take it to 140-145°, but that's just me. Yes it is safe cured.

Curious why to 140-145, is the texture different? My have to try that.

[Fishawn]

Curious why to 140-145, is the texture different? My have to try that.

X2 Wanna hear, not doubting, just wanna hear

[Mark R]

Curious why to 140-145, is the texture different? My have to try that.

It's really all it needs to be "cooked", if it is cured. It keeps the fat nice and solid and the texture of the meat soft but solid. Just makes for a nicer texture in the finished product.

[Ryan]

It's really all it needs to be "cooked", if it is cured. It keeps the fat nice and solid and the texture of the meat soft but solid. Just makes for a nicer texture in the finished product.

[Fishawn]

It's really all it needs to be "cooked", if it is cured. It keeps the fat nice and solid and the texture of the meat soft but solid. Just makes for a nicer texture in the finished product.

Not doubting, totally respect your opinions/methods/cooking, everything

The "typical" temps ya see on directions, or recipes, are 150-160 internal. Must be a precautionary thing eh? Giving "wiggle room" for a possible novice? Or semi-questionable thermo readings?

Your thoughts?

[erain]

It's really all it needs to be "cooked", if it is cured. It keeps the fat nice and solid and the texture of the meat soft but solid. Just makes for a nicer texture in the finished product.

Also the USDA did lower the min IT for pork a while back (2011 actually), which is prolly why it was always in the 152 degree area. I still go for the 152 but just because I am used to doing it that way. I see absolutly no reason that 145 would not be ok either.

http://blogs.usda.gov/2011/05/25/coo...-temperatures/

[Richtee]

Also the USDA did lower the min IT for pork a while back (2011 actually), which is prolly why it was always in the 152 degree area. I still go for the 152 but just because I am used to doing it that way. I see absolutly no reason that 145 would not be ok either.

http://blogs.usda.gov/2011/05/25/coo...-temperatures/

One must consider the venison tho. Ground...near as I can tell... is 160. But perhaps there's the time thing at temp too.

[WALLE]

Yeah...I'm going to stick with 155.

My advice...TH's Venie SS is an awesome recipe, so give that a go next time and save yourself $19 on a pack mix. If you use cheese, it needs to be the crumbs that Ken describes or high temp. Regular shredded cheese does not work well.

I look forward to your project.

[Sam3]

Good thread.

I'm in the same boat as erain, I take it to 153 IT. Just because that's what I'm used to doing.

Venison is frozen for weeks on end before I proccess it too. Not sure if tis necessary or not, but just another one of my little quirks.

[Ryan]

Yeah...I'm going to stick with 155.

My advice...TH's Venie SS is an awesome recipe, so give that a go next time and save yourself $19 on a pack mix. If you use cheese, it needs to be the crumbs that Ken describes or high temp. Regular shredded cheese does not work well.

I look forward to your project.

I use regular blocks of cheese that I cube up. Never had a problem yet.