Jonathon I agree pork fat would be better, however the small place I have my elk processed doesn’t have pork to add. I generally have pork fat to add if I need additional. The casings I used were the tubed natural hog 35-38mm. Smoke schedule was 150 for 3 hours, 160 for 2 hours them 170 to an IT of 150. Using a Yoder pellet grill, it was also the first time using the Yoder for smoking, so me figuring it out may be part of it too. I gave some to a friend and he said it was really good, so it could just be me/the link I cut into for a snack.

My cured sausage is coming out of the smoker quite greasy and I’m wondering if it’s normal or do I need to change my process. The last batch went something like this. 10.9lbs of venison (with 30% pork fat added), plus 30% untrimmed pork butt, plus cure and spice mix. I did not use a binder. The product turns out good and is juicy, but when I take it off the smoker it’s greasy. I’m using a Yoder ys640 with a starting temp of 150 which it has a hard time keeping, the low temp is from 170-190. I rotate as best I can not to get thing to hot to fast. I leave the temp at 150 for 2 hours then bump to 160 and with the fluctuation of temps I end up with a completed cook with IT’s at 150-160 in about 4-4.5 hours pulling them as they get to temp. So, my questions are 1. Is the greasy product I’m getting normal? 2. If not what should I do to fix the problem? I have thought about getting a PK100 but am wondering if I would end up in the same space. Am I getting to hot to fast? I would like to expand the products I’m making but I’m concerned that not being able to control my temps I would be unhappy.
Thanks for your advice,

I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them.
7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.

I know that if I use Encapsulated citric acid I can go directly to the smokehouse. But I’m wondering, can I still hold the product over night and smoke the next day?
Thanks

I used 3.88oz of sure gel in 16.2lbs meat block
13.5 lbs bear, trimmed
2.7 lbs pork fat
0.95 lbs H summer
0.648 oz sure cure
3.88 oz sure gel
1.3 lb water
And like I said in the first post, smoke schedule was like that in the summer sausage video.

Cabelas90 the product is still good, and it doesn’t crumble. it’s just drier than the last batch of elk that I did. I gave a log to a buddy and he even told me that it was drier than the last. I’ll try it again, I have another 12 lbs of the trimmed meat I was going to make snack sticks with, so I’ll for sure mix longer. I take all kinds of products to elk camp with me every year and the guys there love the stuff. I’m sure this bear summer sausage will be a hit, but i’ll know the product could be better.

Thanks for all the input.

Jamieson22 I have added 505’s and cheese in a batch of mine, made smoked sausage with it, not brats, turned out great.

Jamieson22 ill look back in my log book and see what is was and let ya know.

Dave in AZ Thank you! It was my first run at it, I will be doing it again for sure.

processhead So, is it ok to add water to my meat mix if I use Smoke Meat Stabilizer? Just don’t use it in a brine?

Last weekend I made restructured jerky with some whitetail I had on hand, it was my first go at restructured. I used Smoked Meat Stabilizer so I could go right to the smoker. I didn’t add any water to the mix due to the “How to Make Homemade Restructured Jerky” video said it should not be used with water. I have an ‘all around jerky maker’ attachment for my stuffer and it was all I wanted to get it all extruded. The mix seemed a little to dry. So, my question is, is Sodium Erythorbate and Smoke Meat Stabilizer basically the same thing? And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
Thanks for the advice

Dr_Pain they were tubed casings and I’m sure I soaked them at least 30 minutes in warm water. I don’t have that in my notes.

The last time I did smoked sausage the casings were harder than normal. Just wonder if it could be that the casings were old (natural and I can’t quantify ‘old’ I just know they had been in the refrigerator a while) or if the humidity was to low.
Smoking process was in a PK100, 120 for an hour vents open, 130 for 30 minutes vents 2/3’s closed added smoke, 140 for an hour, 155 for 2 hours added water pan, then 175 until internal temp of 155 and in a ice bath for 30 minutes.
I did some pork tenderloins last week, roughly the same smoke process and I think the outside of them were a little harder than I would’ve thought they would be. Both products had a great taste.

Thanks for the guidance,

Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.

Lewis Green did you use pork butt or just pork fat?

Jamieson22 ill look back in my log book and see what is was and let ya know.

Jamieson22 I have added 505’s and cheese in a batch of mine, made smoked sausage with it, not brats, turned out great.

When making restructured jerky do I need to use Smoked Meat Stabilizer or Encapsulated citric acid? Or, can I still use just curing salt and hold over night before I go to the smoker or dehydrator?