Best posts made by chrich_99

I know snack sticks are thinner, but one thing I always do if I run out of casings when making summer sausage (mahogany casings) or kielbasa (with hog casings) is simply make the rest into loaves and smoke them right along with the cased product. They always turn out great and often have me second-guessing why I’m even casing anything.

Wow. Thanks for sharing and I hope you and Mom heal well and fast. I would also highly recommend that you both do some canning together again very, very soon…gotta get back on the horse and not let a traumatizing experience like that seer in.

Shouldn’t need the sure gel with an 80/20 mix. But you got me thinking whether a box of it may be a good idea when making summer sausage with 100% lean venison…I think that may be a good add. Good luck!

I realize a little fat is probably essential for Lebanon Bologna, but curious if you or others have done this either with 100% venison? Or maybe a 60/40, 70/30 or 80/20% with venison to beef or pork? Your outcome looks fantastic and mouth-watering!!!

I’m not one to measure things specifically other than curing salts, but I would go very light on the liquid smoke. It makes a fantastic flavoring, but I know I generally just use about a cap full from a 3.5 oz bottle of Wright’s Liquid Smoke when I make a 5 lb batch of jerky and that is plenty enough when you consider all the other spices you are including.

mrobisr That’s a beauty! More proof that the best things in life were created a loooong time ago.

Congrats! Definitely a nice trophy and a wonderful memory for a young man.

Lots of work, but the reward is visibly worth it. Enjoy!

Agree with others on the early temperature. I also never go above 180 to the finish point. I may get some finger-wags, but my philosophy is 12 - 13 hours and it’s done…whether it’s at 151 internal temp or 157. Taste great and I think the wrinkling is natural unless you do finish off by boiling once 130-ish temp is reach. I will ice-water bath if it’s mild or warm out, but if outside temps are below freezing I’ll just let them hang overnight and the natural wrinkling does occur.

Great customer service. I’ve never had a bad experience. I’ve whole-heartedly recommended Walton’s to friends and their feedback is always stellar as well, which is great to hear.

Always enjoy seeing and reading your contributions…here’s to the next 5 years!!!

Dave in AZ said in Wrinkled venison summer sausage:

Kavon said in Wrinkled venison summer sausage:

In your opinion would the water pan help me in the long smoking time I needed to reach 157 internal? It took a lot of time to reach that final temp. It stalled at 137. Maybe water would have helped?

Jonathon
Well this is just a PERFECT lead in!
Walton’s is about to sell a product perfect for this, a wicking towel you put in pan of water un smoker to increase humidity! I think they are calling it the Smoker Humidity Increaser Towel, or SHlT for short…or at least I’m hoping they do!!

As processhead said, the stall and slow rise of internal temp is due to evaporative heat loss. For every piece of meat, there is some temp depending on its volume/surface area/moisture/permeability/smoker temp/smoker humidity, at which the heat lost to moisture evaporation equals heat in from smoker. Meat stays same temperature but gets drier, until it can’t evaporate as much heat as is coming in, and the stall ends and internal temperature starts to rise again. Probably most tested for brisket, where it is around 150 to 160f for common heat schedules.

So, if you can increase the humidity inside your smoker, meat cooks much faster and retains more moisture. So yeah, add a pan of water. Some folks put sponges in it to help wick more water into air, or this new towel would work. Or a Sham-Wow!

That looks like pure satisfaction to me…yum!