Venison Summer Sausage Recipe




Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!

Full Recipe: http://thesauce.atbbq.com/videos-venison-summer-sausage/

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40 replies
  1. TheRchunter57
    TheRchunter57 says:

    Couple of suggestions. Don't let the smoker get above 190 EVER that's where your fat renders out. Cold shower them immediately after taking them out of the smoker. I'm sure they are tasty.

    Reply
  2. TomfromErie j
    TomfromErie j says:

    Nice job but temp too high. Keep your temp 170 and the fat will not melt but takes longer to reach your target temp to fully cooked status. A cold water shower when taking out of smoker will keep your s. sausage from wrinkling when cooling off.  Again, nice job but im alot older and learned a few things over the years from trial and error.  Thanks for the upload

    Reply
  3. Common Sense
    Common Sense says:

    When you use pre mixed spices from LEM it is not a recipe. I'm sorry but this is deception, this is just following instructions on a store bought package, nothing original or unique about it.

    Reply
  4. Kevin Austin
    Kevin Austin says:

    poke your hole in the END for your probe.
    submerge in an ice bath immediately to lock your liquid fat inside your log instead of outside
    i do this with black bear and it's hard to keep people out of it
    200 degrees is too hot. first 4 hours or so i cook at 150-160. it helps to get them to temperature slowly instead of chasing your fat out out in the ends. S L O W
    then, turn it up gradually until you hit 150 internal. i do 160 for bear (for safety) i also use the LEM summer sausage seasonings. best I've tried. i have made hundreds of lbs of these wonderful beer snacks

    Reply
  5. john karcher
    john karcher says:

    stopped video :58 when I heard you say freeze all the gear before you start! can't wait to try that. ny venison/beef/pork is usually pretty cold…but i've never done the frozen grinder. thanks for tip!

    Reply
  6. mark thomas
    mark thomas says:

    I like adding the cheese Idea …..special note to chef Tom and to anyone smoking sausage as i notice that the sausage is shriveled …..this can be stopped by placing the sausage in an ice water bath to stop the cooking process and help it retain the Water. My finished sausage no longer looks like that and i feel has a better flavor as the water helps with flavor and consisency

    Reply

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