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.

WHat wood or charcol did you use for smoking? The smoker came out really nice, good job.
-Jake

I need a neighbor like you........

i used cowboy lump charcoal with a few fist sized chunks of hickory.

That looks awesome, both the grill and the sausage.

Fantastic Job...

wow. looks great! (the smoker and the meat)

We make it the same way but use pecan instead of hickory. Tastes better when it's venison you hunted hard to get.

We've been making our own sausage for three years now, but I use an old refridgerator for my smoker (your smoker looks much nicer than mine)...we usually do about 300-400 lbs of a combination of summer sausage, bologna, snack sticks, and brats so I need a large capacity smoker to fit all the meat ina nd get it done fairly fast. Nothing like making your own sausage though!

Deer Whisperer,May I reccomend the LEM seasonings also try adding cheese,jalepeno's,horseradish or salsa.Ihave tried all with good results
experimenting is almost the best part