Smoke dried sausage.

[Sccritterkiller]

Who has it dialed? Just got back from west TX, I was given some as a partimg gift and it's great. Since I now have a fallow deer in the freezer I would like to make some.

 

[Sccritterkiller]

None of you TX boys make your own dried smoked sausage? Come on somebody here makes it...you can PM me if you want...This old buck really wants made into dried smoked sausage.

 

[BBob]

Thread 'Making Summer sausage (And Smokehouse build..kinda)'

Nov 25, 2022

**Smokehouse build on page three**

It's that time of year again.
I did one of these threads years ago, but it got jacked up when photo bucket screwed pictures, so I shall do this again.
This is what I do and how I do it.

I work in 23 pound batches.
My seasoning is good for 25 pounds, but I cut it short 2 pounds to increase boldness in flavor.
I mix all my sausages 70/30, Game to pork shoulder
This batch is 16 lbs deer, 7 pounds Boston butt.

I use AC Legg seasonings. Salami, Summer Sausage and Jalapeño Summer Sausage.
For the ones with cheese, I use High Temp cheese and add 2.5 lbs per...

• 92xj
• Replies: 82
• Forum: Meat & Trophy Care

• 

 

[Slick8]

That's what I call a traditional dried sausage.
I haven't made it in years but find a recipe or buy a mix, it's likely a Texas / German link blend but with more salt / cure.
I run 80 / 20 venison to lean pork or beef for a dried product.

I don't remember the exact specifics but something like 2-3 days of cold smoke (110ish deg) at 12 hours each day letting it hang over night.
If it's cold and dry enough you can then leave it in the smoke house with a fan on it for 2-4 weeks. When you bend a link in half and it snaps your done.
If you're in the south where temps and humidity prevent hanging for long periods then place in and empty fridge unwrapped for 2-4 weeks until they snap.

I'm a bigger fan of snack sticks which are made with smaller sheep casings and can be smoked / cooked in 8-12 hours.
I use the larger sheep casings which come on a plastic sleeve. They're worth the money, you'll thank me later. You can use a dried or typical link blend as you'll fully cook this product.

I start the smoke house at 110 deg for 3 hours then slowly bring the temp up to 180 holding it for 1-2 hours and slowly bring it down to 110 for another 2-3 hours. Again, the link should snap when bent greater than 90.

I add cayenne pepper and jalapenos to a strong medium heat.

You can also add cheese to either product.

Pics of the snack sticks, I haven't made dried link in about 15 years.

 

[Sccritterkiller]

Thread 'Making Summer sausage (And Smokehouse build..kinda)'

Nov 25, 2022

**Smokehouse build on page three**

It's that time of year again.
I did one of these threads years ago, but it got jacked up when photo bucket screwed pictures, so I shall do this again.
This is what I do and how I do it.

I work in 23 pound batches.
My seasoning is good for 25 pounds, but I cut it short 2 pounds to increase boldness in flavor.
I mix all my sausages 70/30, Game to pork shoulder
This batch is 16 lbs deer, 7 pounds Boston butt.

I use AC Legg seasonings. Salami, Summer Sausage and Jalapeño Summer Sausage.
For the ones with cheese, I use High Temp cheese and add 2.5 lbs per...

• 92xj
• Replies: 82
• Forum: Meat & Trophy Care

• 

This isn't summer sausage...I already make plenty of that. Thanks!

 

[Wrench]

I just made my final smoke house.

I've made landjaeger which is a fry sausage.....but a lot of work for how fast my kids eat it.

 

[Sccritterkiller]

I just made my final smoke house.

I've made landjaeger which is a fry sausage.....but a lot of work for how fast my kids eat it.View attachment 849645View attachment 849646

Nice smoke house!...why does the good stuff always take so long to make?...lol
Need to add some spice to it to slow the kids down...works at my house..lol

 

[Sccritterkiller]

That's what I call a traditional dried sausage.
I haven't made it in years but find a recipe or buy a mix, it's likely a Texas / German link blend but with more salt / cure.
I run 80 / 20 venison to lean pork or beef for a dried product.

I don't remember the exact specifics but something like 2-3 days of cold smoke (110ish deg) at 12 hours each day letting it hang over night.
If it's cold and dry enough you can then leave it in the smoke house with a fan on it for 2-4 weeks. When you bend a link in half and it snaps your done.
If you're in the south where temps and humidity prevent hanging for long periods then place in and empty fridge unwrapped for 2-4 weeks until they snap.

I'm a bigger fan of snack sticks which are made with smaller sheep casings and can be smoked / cooked in 8-12 hours.
I use the larger sheep casings which come on a plastic sleeve. They're worth the money, you'll thank me later. You can use a dried or typical link blend as you'll fully cook this product.

I start the smoke house at 110 deg for 3 hours then slowly bring the temp up to 180 holding it for 1-2 hours and slowly bring it down to 110 for another 2-3 hours. Again, the link should snap when bent greater than 90.

I add cayenne pepper and jalapenos to a strong medium heat.

You can also add cheese to either product.

Pics of the snack sticks, I haven't made dried link in about 15 years.

View attachment 849622View attachment 849623

I already make snack sticks too...looking for something different...