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RECIPIES & COOKING HOME
Recipies & Cooking

Home Made venny Sausage

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9/4/11 @ 12:38 PM
INITIAL POST
Hudson Hawk
User since 2/19/07
Just took my venny out of the smoker 4 lbs venny 1/2 teaspoon salt,garlic powder and oinion powder 4 Tbl spoons of Mortons Tender Quick cure salt 2 1/4 Tbl spoons of liquid smoke 2 Tbl spoons mustard seed 1 1/2 cups water Mix all ingredients together and form into 4 equal rolls in aluminum foil and refrig over nite. Poke 20 holes in the bottom of each rolls with a tooth pick and place in a cake pan and bake in the oven for 1 hour and 15 minutes on 350 degrees. Have your smoker ready after baking and smoke for another 1- 1 1/2 hours. (I like apple wood ) Let cool and eat or vaccum seal and put in the freezer.

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Displaying 1 to 15 of 16 posts
5/14/12 @ 11:20 PM
eyesman
RiverGuy
PRO MEMBER User since 6/20/03
Ditto to MuskyMike.

5/13/12 @ 9:00 AM
muskymike275
User since 1/6/08
Duck the first thing I would suggest is reading a little bit about making sausage. It sounds like you have a decent handle on it but be sure to read up on temperature and curing. You don't want to spoil any meat, be sure to get all sausage up to 160 for sure. Being this is your first time I would advise to buy the pre mixed sausage seasoning that will tell you how much meat to add to it. Be sure to mix the right ratio of pork with your sausage as well. When I smoke hot sticks I tie them at each end and lay them over hanging rods in my smoker but, I have also tied loops to the end and hung them that way. If you plan on stuffing your sausage with the grinder that you have you may get frustrated. It can be a very long process, time will be saved if you get a vertical sausage stuffer. Bottom line is have fun as sausage making is a process that every one does a little different and that is what makes it great. Message me if you have any questions.

5/10/12 @ 12:02 PM
Duck Dodger
User since 11/5/09
Looking for some Home Made Sausage help. I've never made sausage before, but have a bunch of rabbits that I'd like to try to make into sausage... or most likely hot sticks. I have a Brinkman vertical smoker. I've never used it, but grew up with my dad's so I know how to use one. However, I've never smoked sausage. I have a kit for making the sausages along with a meat grinder with the tube to put the meat into the casings. I'm thinking about 1/2" to 1" casings, and about a foot long when done. Do these need to be hung while smoking? What temp should I shoot for during the cooking process? Any insight would be greatly appreciated!

12/10/11 @ 9:20 AM
OUTDOORSMAN50
User since 10/15/09

Herky, Hieght doesnt matter in a small smoker, Its when you get into "Walk-in" smokers that you might have a problem; and then it matters where the smoke is filtering from, The main concern is time and temp. Smoking the product long enough and too a temp that kills bacteria... Hope this helps...   

12/10/11 @ 5:29 AM
berman02
User since 8/11/03

Herky, if you can't understand what I am asking then I guess you should not be trying to answering my question I don't think it was very hard to understand what I was asking but maybe I put the question in wording that simple minded people can't unserstand so for that I am sorry

12/9/11 @ 6:22 PM
Herky
User since 6/12/03

berman, i see you asked the same questions on a couple threads.  Height doesn't matter just like size doesn't matter but I suspect shorter people prefer their smoker a little closer to the ground than say taller people.  If that didn't answer your question I suggest you rephrase it cuz I don't think anyone knows what you are asking.

12/8/11 @ 7:44 PM
berman02
User since 8/11/03

Does anyone know if height matters when smoking venny summer sausage and if so what is the proper height?

12/2/11 @ 2:03 PM
RiverGuy
PRO MEMBER User since 6/20/03

 Cool setup, eyesman!  Bet it works great!

12/2/11 @ 8:36 AM
eyesman
eyesman
User since 1/7/02

Pics of the smoker.

11/26/11 @ 1:10 PM
eyesman
eyesman
User since 1/7/02
I first used a Brinkman model that was electric. You were at the mercy of the outside air temps for your heat control. There was no adjustment on the unit. I now have a homemade smoker utilizing two 55 gallon drums stacked together with a 6" sleeve pipe connecting them. In the bottom drum I have a two burner gas hot plate for the heat source, in the top drum are racks for the product you are smoking. For smoke I use a bag of wood flakes in apple, hickory or cherry putting them in a pan and setting that on the edge of the burner. The gas hot plate is adjustable flame like a stove. I use a hanging oven thermometer to keep track of the temp and a probe type thermometer to check the internal temps. The drum set up is enclosed in an insulated plywood box and I can smoke easily at zero degrees outside.

11/26/11 @ 9:39 AM
berman02
User since 8/11/03
I am using a Brinkmann Smoker and it doesnt have anything to adjust the temp or any way of seeing what the temp is inside the smoker is there any way of adding one or should I just buy a different smoker also what kinds of smokers are people using?

11/26/11 @ 5:11 AM
eyesman
eyesman
User since 1/7/02
I used P S Seasonings, summer sausage, with 35 lbs. venison and 15 lbs pork for this batch. Have been doing my own sausage for 35 years now. In the smoker 4 hours at 90 - 100 degrees no smoke, 6 - 8 hours at 90 - 100 degrees with smoke and then at 170 degrees till internal temp is 152 degrees. Shower with cold water for 15 minutes, hang a few days and then freeze.

11/17/11 @ 12:08 PM
Fish Hound
User since 1/29/02
www.psseasoning.com

That is where I get all my suppies and all my "pre-mixed" seasoning. I've tried lots of their recipes and have yet to come across anything that wasn't good.

I take their weiner seasoning and put high temp pepper jack cheese in them, it doen't melt when you smoke them but does when heated up to eat.

I also take their beer brats and mix in bacon and high temp cheddar. Bacon cheedar brats are a crowd favorite for sure.

Possibilities are endless with everything they offer.

11/13/11 @ 8:57 PM
383fisher
User since 2/17/11
Looking for more recipes.

9/4/11 @ 12:43 PM
Hudson Hawk
User since 2/19/07
Heres what they look like. I use a weber grill for smoking and had it a little to warm. Still good eats

Displaying 1 to 15 of 16 posts
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