Smoker: Oklahoma Joes Highland Offset Smoker
Smoke time: 6 hours
Mix: 78/22(Venison/Fat) ratio using 11Lb(V)/3Lb(F)
Seasoning: Hi Mountain- Jalapeño Summer Sausage Kit
Casings: LEM- Fibrous Mahogany Casings (1.5” x 12”)
Decided to make summer sausage out of the rest of my deer trimming’s from this winter. I used a pork shoulder for fat content for an all together weight of 14lbs. I used apple and hickory wood chips paired with hardwood lump for charcoal.
This was a first for me but I can say I am pleased with the results. For anyone needing a smoke recipe I left mine on the last photo.
by Severe_Ostrich_9427
8 Comments
Can i buy some from you?
Dang that looks really goood
One of our specialties but we put out own cut cheese and jalapeños in it.
Looks delicious!
Does the smoke penetrate the casings?
I just bought a ton of these from my local meat market. So good!
Great job on the details.
Why the steps in temp? I don’t think I could do that granular and typically try to keep it under 180 until I get to an internal temp of 160, but even that low I struggle with.
that looks delicious!
does that mix have encapsulated citric acid? or does it not have the ‘sour’ taste?