Smoked venison summer sausage - lem products (2024)

FAQs

What temperature should venison summer sausage be cooked at? ›

Use food thermometers to ensure cooked sausage products have reached proper internal temperature of 160 F.

With your smoker preheated to 180 degrees F, it takes 6-8 hours to smoke summer sausage. This is a fairly wide span of time, and for a good reason. Summer sausage needs to be cooked to a temperature of 160 degrees F, and it may take anywhere from 6 to 8 hours to reach this temperature.

This is especially important when using lean game meats like venison or elk. To add fat, we recommend using pork trim or a fatty pork shoulder or butt roast.

Both apple and cherry wood offer a versatile option for smoking venison. Whether you're smoking venison sausages, backstrap, steaks, or roasts, these fruitwoods can enhance the smoky flavor while allowing the natural taste of the meat to shine through.

Your venison sausage is ready to eat when it's firm to the touch, golden-brown on the outside, and cooked to an internal temperature of 160° F (71° C). This usually takes about 10-20 minutes total. Remove the sausages from the grill and let them sit until they're cool enough to touch before serving them.

It will take you an average of anything between 20–25 minutes, which is not a relatively long cooking time. Overcooking or overheating the sausage past 160 °F will make the fat in the meat melt and evaporate, leaving the sausage less juicy or dry.

Bake in oven for 3 to 5 hours until the center of the sausage reaches 145° F. For a drier sausage or a sausage with a more cooked flavor, continue cooking until the center temperature is 155° F or higher.

Key step: Remove Sausages from the smoker and put in a ice bath. This ice bath method will stop the cooking of the meats. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight. You're now ready to eat, freeze, or share your amazing summer sausage.

Smoking twice depends on the level of smokiness you want and the temperature. For instance, you might have smoked your meat to readiness but decide to toss it back into the food smoker for a few more minutes. Smoking twice can be termed as the process of enhancing the meat flavors to bring out the desired taste.

A lot of people seem to go much leaner than 20% with their venison grind. But the rule of thumb for sausage seems to be 20-30%, or 25%-30%. I was able to source pork back fat and pork shoulder. Right now I'm leaning towards: 20% back fat, 20% pork shoulder, 60% venison = ~26% fat.

What cheese goes with deer summer sausage? ›

Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, with a neutral background that lets the sausage's seasonings shine. A sharp Cheddar (any Cheddar, really) or Swiss is also a fantastic match, with nutty notes that perfectly complement the smoke and acidity of the sausage.

Holds 1 1/2 to 3 lbs. per casing. Shrinks with the meat to help prevent wrinkling.

During the smoking process, baste the roast occasionally with a tablespoon of olive oil or melted bacon fat to keep the meat moist and add extra flavor. Once the venison roast has reached the desired internal temperature, remove it from the smoker and let it rest, tented with aluminum foil, for about 10 to 15 minutes.

Fibrous casings allow moisture, air, and smoke to penetrate the casing, making it perfect for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages. Soak casings in warm water for 30 minutes prior to stuffing.

Venison summer sausage comes in many forms, from the faux fermented versions you see from many butchers, to this real-deal, old school version that hails from Holland.

Cook until the internal temperature of the center of the Snackin' Sticks reach 165 degrees. Use a meat thermometer to check to be safe. It should take around 2 hours to cook.

Uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. For more information go to Sausages and Food Safety.

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .