I am going to be making summer sausage with 50% deer and 50% fresh pork butt. Last year I did one batch and smoked on the pellet grill to temp. of 160. Did another batch and just hung to dry for 3-4 weeks in a 40-45 temp. controlled environment. Kept an eye on the 2nd batch till it was dried.
Both batches were 50-50 deer-pork butt using H summer sausage seasoning, sure cure, and sure gel. This year wanted to try Habanero BBQ seasoning.
My wife and I prefer the Old Tyme (hang to dry) summer sausage the best.
My question has anybody used the Habanero BBQ in the Old Tyme sausage? I was wondering about all the sugar in the seasoning.
I might have to just smoke it to 160 degrees but rather go hang to dry.
Thanks for your help.
Venison/Pork sausage link question.....did I mess up?
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I added cure to my ground venison and pork sausage mix. I made both maple and hot Italian. Stuffed them in casings and then was wondering wether to smoke them or just freeze them and cook em from raw. When researching I do not see that anyone is using cure… advice?
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troys947 Either way is fine but if you are going to smoke hold overnight for cure to work unless you used accelerator.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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I use no cure but go to the freezer right after stuffing. I then remove them and vac seal them after they are frozen.
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