Smoked 'n Sous Vide Venison Summer Sausage

[MossyMO64]

Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The next day stuffed the meat mix into 2 fibrous casings and into the smoker at 110° for an hour with no smoke, then bumped the heat to 130° and started applying smoke.  Smoked with a combination of hickory and apple pellets in the Maze smoker for 3 hours.


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Then placed the summer sausage separately into vacuum sealed bags and into a sous vide set at 155° for 3 hours.
 

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After the sous vide the summer sausage was placed in a cold water bath and then refrigerated overnight.
 

The summer sausage turned out excellent, the texture and flavor were perfect!
 

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Thanks for looking!

[Boar]

now thats cool! think im gona get one a dem souse verdie thingers. thanks mossy!

[smurfy]

man that does look good!!!!!!!!!!!!!!

[lovebigbluegills]

Nice work Mossy!!! That looks great!!!

[reinhard1]

Very nice, like poaching to finish them up.  Great idea.  good luck.

[pikestabber]

Great job, Mossy. Looks good enough to eat!   

[LindellProStaf]

Nice looking sausage Mossy