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Venison summer sausage/snack #6727991
01/13/20 09:02 PM
01/13/20 09:02 PM
Joined: Nov 2019
Posts: 29
Michigan
T
Thumbian Offline OP
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Thumbian  Offline OP
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Joined: Nov 2019
Posts: 29
Michigan
Decided to make my own summer sausage & snack sticks this year. Wife and kids are saying good things to protect my ego (?) but I知 sure I知 eating most of it! I thought the internal temps were good at about 155 but ended up overdone/dry. I did use carrot binder with about one pint of water & the recommended amount of cure, per 10lbs. I have another 10lbs to do and wondering if I should not use binder? What about water bath after taking off the smoker? I知 also thinking only taking the temp to 150. Any suggestions?

Re: Venison summer sausage/snack [Re: Thumbian] #6728001
01/13/20 09:07 PM
01/13/20 09:07 PM
Joined: Dec 2008
Posts: 1,419
eastern washinghton
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70sdiver Offline
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70sdiver  Offline
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eastern washinghton
I never use a binder. Grind about 10 of pork butt with it and the wife and kids will love it.

Last edited by 70sdiver; 01/13/20 09:08 PM. Reason: Misspelled

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Re: Venison summer sausage/snack [Re: Thumbian] #6728029
01/13/20 09:27 PM
01/13/20 09:27 PM
Joined: Sep 2013
Posts: 2,236
Nevada
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nvwrangler Offline
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nvwrangler  Offline
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Nevada
Ya you might have cooked all that fat out of it

Re: Venison summer sausage/snack [Re: Thumbian] #6728109
01/13/20 10:00 PM
01/13/20 10:00 PM
Joined: Dec 2006
Posts: 1,391
central Missouri
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Bigfoot Online content
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Bigfoot  Online Content
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central Missouri
We water bathed our snack sticks after smoking this year and that is the only way we will do them from here on out . They dont dry out as bad if you heat over 160 . We dont have the issues with uneven heat with the 1 3/4" sausage as we have as we have with the 19mm or 22mm sticks . We've been trying to perfect our sticks for twenty years and had issues with a certain amount over heating . The water bath finish is going to make them come out perfect every time and eliminate the overheating around the edges or the bottoms if we hang them . The waterbath is very forgiving and pretty foolproof, we did it as an afterthought a couple different ways and got perfect consistency .

Re: Venison summer sausage/snack [Re: Thumbian] #6728223
01/13/20 11:19 PM
01/13/20 11:19 PM
Joined: Nov 2014
Posts: 785
Illinois Livingston county
wwc Offline
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Illinois Livingston county
Big foot are you talking a hot water bath finish at 170deg until you hit internal temp Which is the way to go or a cold water bath finish to prevent shrinking.


Your money is not worth my sanity
Re: Venison summer sausage/snack [Re: Thumbian] #6728464
01/14/20 08:52 AM
01/14/20 08:52 AM
Joined: Nov 2013
Posts: 2,466
Oklahoma
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Matt28 Offline
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Oklahoma
I use a pork bone in roast and cut all the meat off grind and mix with the deer. When I get to 150 internal temp I pull them off and put in a cold water bath to drop the temp to 100 or so then pull out and let them set on the counter for a few hours to plump up some. I have did quite a few pounds this year for people and have had no complaints. I do a 50/50 mix with the pork and deer, if the pork has alot of fat I do less pork. Also I cook the summer sausage on 175, too high of heat will cause it to be dry.

Re: Venison summer sausage/snack [Re: Thumbian] #6728487
01/14/20 09:10 AM
01/14/20 09:10 AM
Joined: Jan 2007
Posts: 1,859
S.E. Ohio
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M.Magis Offline
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S.E. Ohio
A binder may help a little, but without fat it'll always be dry. Pork is a necessity. I use 30-50% pork. If I could get pork fat I would use it, but I can't so I use shoulder or "finger ribs" since they're cheap and have a lot of fat.

Re: Venison summer sausage/snack [Re: Thumbian] #6728530
01/14/20 09:49 AM
01/14/20 09:49 AM
Joined: Nov 2013
Posts: 2,466
Oklahoma
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Matt28 Offline
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Oklahoma
Also I think you get a better product if you grind all meat and let it sit in the ice box over night, then mix and stuff everything when it's cold.

Re: Venison summer sausage/snack [Re: Thumbian] #6728550
01/14/20 10:26 AM
01/14/20 10:26 AM
Joined: Jan 2007
Posts: 2,009
Northern Minnesota
BernieB. Offline
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BernieB.  Offline
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Northern Minnesota
I have done this with several kinds of wild game meat and it is always amazing.


Re: Venison summer sausage/snack [Re: BernieB.] #6729164
01/14/20 09:01 PM
01/14/20 09:01 PM
Joined: Nov 2019
Posts: 29
Michigan
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Thumbian Offline OP
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Michigan
Thanks a ton for the replies! I think from the replies I should use more pork trimmings as I used about 10% pork fat. Water bath seems like something I need to understand a lot more too. Quite the learning experience with the 1st attempt... better document what worked and didn稚. Thanks again.

Re: Venison summer sausage/snack [Re: wwc] #6729356
01/14/20 11:22 PM
01/14/20 11:22 PM
Joined: Dec 2006
Posts: 1,391
central Missouri
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Bigfoot Online content
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Bigfoot  Online Content
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Joined: Dec 2006
Posts: 1,391
central Missouri
Originally Posted by wwc
Big foot are you talking a hot water bath finish at 170deg until you hit internal temp Which is the way to go or a cold water bath finish to prevent shrinking.
from here on out we are going to cook in the smoker at 175 until they reach 140 then waterbath in 185 deg water until 160 -170 deg . Then quench in cold .This year the way it worked out we smoked for six hours all the stix in front reached 160 .the ones in back wich is normaly the the hotter side of the smoker where still raw we figured this out after we quenched and surface dried and were vacum sealing them . Since there were raw ones mixed with ones i took the whole batch (already vacum sealed )and brought it to temp in a waterbath preheated to 185 i held them at 185 for twenty minutes i probed three bags of stix they where 170 i removed from heat and quenched in cold water . I only lost seal on one bag other than the three i probed . The next batch we cooled and vac sealed then brought them up to temp in water . Everything we waterbathed came out absolutely perfect and uniform even with the uneven smoker . Next time im going to try the waterbath without bagging them first

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