Hello everyone,
I finally gave making venison summer sausage a try. It came out so good i am ready to make some more.
Being as it was my 1st attempt at this i just went with the hi mountain summer sausage kit from Bass pro.
1st i mixed the meat with the seasoning and cure provided, stuffed the fibrous casing that came with the kit and let sit for 24 hours. I then put it in the smoker at 135 degrees for 3 hours and slowly raised the temp over the next few hours after that till internal temp reached 155 degrees.
Then gave a cold water bath and hung them for 24 hours at room temp.
Below is some pics of the sausage and my smoker that i am proud of, lol.
here is my drums welded together. 2 55 gallon drums the bottom 1 cut in half. then welded together. weber grill lid fits right on the top.
a close up of my fire door at bottom of smoker
pics of outside after grinding all the rust and paint off
pics of inside
Charcaol Basket
Paint and primer
Finished pic of smoker
Sausage going in
Finished 11.5 hours later
It was fun, can't wait to smoke some more.