Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: TentHunteR on January 18, 2018, 10:33:36 PM

Title: Venison Pepperoni & Smoked Sausage
Post by: TentHunteR on January 18, 2018, 10:33:36 PM

We've started putting the ground venison to good use.

I mixed up and smoked a 8 lb batch of venison country smoked sausage - seasoned with salt, pepper, red pepper & mustard seed, plus some Cure #1.
Note the grayish color: this is typical and caused by the cure #1 oxidizing the myoglobin in the meat.
(https://lh3.googleusercontent.com/xoPVweiq4-roxoj_SfR4ew_S_-kcusM_Q3kLRQ5uG4sL3limlgcRC18aiEVwt6U8aEm-IHsE-Mc-ABqLdz7AQsJGW6i9Fdbb-GnDN5c1DefETcITd7qL6IBjEXE5Aeb9vApsO-QkocIsEyrvLNomTt4GILcBKCdU4lVqsz4j3_fJQTwJjNSIt_AAK6qS46gaW65kL_VqTeya7kxDOgJldfgKJzFmjH4G6i9RmMAwVGdYdqtrGvomkqOk9onhCmJmyg32I-iQ1pJjvjHRMkVgFVQeiz2OP-uOZ0Elr5CKwNDJ2bgj9vFUDylXj6DhU4Dtlq72lnusirW-l_NWjI7mj3ykwzv1mXBZPiZ3jYgdWonoeNoJN5C4T3C0AYNp1hHTtdtrHqI8fClGGAOWWqmCWu_V2Zxwz072PG8L16AMsbt-0DBZRQece7zE4qanH8xaL54JyuE7_9Zyq_M8JRoTCMT7f5GSXlybA0wcrWzWogyB-dM_9X2pV7UUIMDc8HL9bqzmTgZg6PGEhzix7gmhCL4GHhJyMnG2SN3UWtxLJN6tBZdWb4Yei_ilCc1wnKKZLwyBpvkBzsDSWMV0v_fMw5yNg7U78VZw8BzQn4A=w520-h390-no)

On the MAK for a few hours of cold smoke using the smokin' Wedgie (back right corner - same basic function as an A-Maze-N tube smoker).
(https://lh3.googleusercontent.com/EXhH44iS0YtNQ7T62XV-z-YU9SqiBulsHRtMM2TpB8uhD3K_f1kgac0eJ_mf3vFdlucIuc3zRd_2-7oK5rl_7luORanAZpo8A0Qh603sjj1Eo6F-OhrVGzLKu7vPwoaSlslnwhTaHWTmYoZlvIZKGPiMn62pgw4uDfejAb1BajpnOz8aUGCJgYkR4JPhUfBOIS8hHvFX08wRcIPPwqc__FgpXPHCswZEXa_3yahO3_CtlO2vBNpBJEM3wtrKNoTThO1KhU6ZiDJgUpnFEwSjVvm3YxjbVw3pyan_XDtjK_aG2fpLhq4GFZWGc1-MIshFsbadsKMuWfYnhMIdWG_4dZOpVUBvBBSEzljk2AcAH5BD84x2c73krn2qHpkFr9buaEdaOJjvGZ4TtWgzewlgLmyh8LfsuR2iCYcedL8Efd0avgVe5Mr7EoDkKalfZqm6ZfE2Pa1nUm-JLlFKgcgHsfj9iEgWClVrDm0unEo7QO95MibO5KK-MHLU4bv_c_jIDq9rdPf62z3ErtWi0Q85E17gIz01tgbVC27nX6_LN5DdLTXuo7vCtVmL7YNj3PuB8_muPFD8fA5tDFntHndIf-qSnx4v8KIqzzWSVKQ=w640-h420-no)

Then hot-smoked to 152°
(https://lh3.googleusercontent.com/HgvRENGBpAEbSm21B1jW9JisIo0vWl3J_YaBX1E5-RbqWIop3kt3l2nz4gcMFn7W8FNCaFqrPFyb-qSjDSx0NPXC6iuZs0YuYaCLe4Z5PKCIFFrBiMujanjGGxoa2o7KR3uz-wSPfH1-s4BgQIPbMj73akrOltt9U40c1TQIGz6p1ahiOWTjwawNODo5k066rQZTkn7yyJx4cQXXl9i7Zf-aRSYDUdS0CaXEOTLwrFNnxka9-R6gkClbauSQsTIpmcAMQfSoV54NFyfIsDjU51QZO18UQpdNBoCVEzsu-Kk4xk-3BVTId_IgYBRWDHGY-WAKbP5l1s49jIOtsUP31cjfATuea2uURFQikPEm7KbbHhQwnC0WxFezlX2BXcr1vFVNU7f--fqbrqZapWH7o7mlmVaTBQ_b1tUUDefzkvkC1wpA1I1VsSd0bDTISoe3vN6xlEdfVRhRImWhkHb0v1ocv4ZsBhs665DEPy9vB7t57iZdmaezOTG7EqZz-4HMdrtYVh6Gl1fwzQORgM4-Ta30ZzwTWyYZX6DuTd1W-Bp-HAgjc8_MixzxTRLKTL3mSy54ZXFhOvGptanZh8lK79RpcKEWVASg08zAQsE=w640-h406-no)

Venison Smoked Sausage... Done!
(https://lh3.googleusercontent.com/qO5LWgjADBEOkifUZXNsb_ICMwYGeQjKKamQd0ZslhBGxR2bJ_M__Iim__xbX2YLadOsMNcKrnOgI4bmi4ZEddJmXi3Tff4ZOgZ9r46QYq84cPhFGbxuhQfGOotgf3w4K2Uo1WDc1TV7SIt-NLTBwPdSJbEmm_lDRUdzTvljcTg4Bh3YlTSEWl4a19MMe5DdoNUE4tFweNqKbK6tlfMGJkytc_Vy7ydzDjwxxB5MirFNOW9XDBYpLrsTxQCmsenSDpgrdz6-1BX6bQd4yaUGJ0FUhDZXbdxYP8jCAKqaJyeEQRfAttyJnxTKrd1LpFP4S5Iu1Zcz4qpq9vUT1hzyHOqJ_c3OftiXZJ_u-fpjlE8t-hoz9aQzUcp8E3l9SRTIhqxwBTowrUxwerh3rHjgGvFiKf6HZyfipWc3CoAVXM8PDdvAn7OkhQvs-h2aNpADMmQw36ndYp75F3N79NMKeBmRs1sk1NkyRoiOMGWk2LB5NHxkt3g8oiYmU0AiGrsOb86MfYnXmHRkAMXmqbfUlpbzv4KyULR3mCk2qpMwES1bmmDQbbjPkqU_fzW_5dnzQPUs2QUvN3CmvSUR6xbuUNrWvb9NNh4-PP2Wfl8=w640-h484-no)

---

I also mixed up a small 3 1/2 lb batch of homemade Venison Pepperoni with mozzarella cheese.  This was stuffed in 1 1/4" collagen casings and very lightly smoked in the Masterbuilt electric smoker to 150°
(https://lh3.googleusercontent.com/YQiihZCPcXH8pAG3BwZb0STgzTCARUXkY43RNQNgEgtBcCfvrUYwbCzvCF2nRY2QN1uWpc4ZIjx6UzFESjvIn3a7Bb1Nqp3Sohwxj9TWasOliqJp3N1MLOcuTsvKDlux_KQ6KXa-QldQbdF3uN_sUVy0OT0tMl0dkmXusSQrFSamm6kV2zM1EhM25RM28a2ehxMBPQ3ISOyyyQuDwIgAmkuYbZRPKX-9eO94iB4foj7yublfD6Y60P9_Gema3LPxv1QFh8Xxqs3QElOo-SHweKayO5fqeodFtO4Yan6NWZZ_xJPBN9RFJVrb0vQBwjmeTNXAPtYwpcMZAKJ6i-cTlN3J2QpcJzgQ6YmdlXiG_dxOEH3RITGs3p4LNgtkDiP05Kt4KUE_zBzpJ6dhXeP4dO97mFO61vEdkGlqiNjrOpkGR_uwC3a5o3xaCCKriaY9-lbCr_R3eBAwKgn3bb8wwpEAWsagIjeiY12AEh5fpw9pEIcHiNVumtbC3CZ4kRkKMbWJNkpPnuiGDxQbl0dvL956jlTG8vVIE2q0cvfm4gQyZ6jTEQXy6aWUXYL1b4MsMZXBUhGDhrmBYjzzpYrQ9gFwTdre2UtlVn9M0Dw=w800-h494-no)

(https://lh3.googleusercontent.com/u8oq86lPAd6rIPyi4jzpHG5aqOUkoyz1AYPnQIj0-TwVvMOMlnim3tfiwBTrocGwBeiPkvswiSbsLo_w1_bXM1kyLDbm3k4wpHm-aN4Tv1tgjqb18p37_OS2ycRiN9SxP0i-LrXOz_FQeRQQJCHRy-_GyeGFaNWG89xL4ZpniWg0dZwmFHzchHeMTdaRSdaCAyXKb9TtqOv29J_QbaqYzr95-NSGnYPFjR9eWMDcBszu7FoRcMSKLd1vLGoBbL6ktEknETeWJZyokQJM9c5subQq0Z83r8Izp7UENBo_HcsujjTV1Ea4bFBZUBTrXA6wZPaJjmXxa5j8Tp9qsOrcyHUI59vo46FXKj6sxfuXZMZPx5NGjBOMvVOf9muL_6DHYklTPQ992J4UB-eQZeIROVaOYZ4bIk2XuivEK9iHsFPaa5OOzbm-rPhR3j8ODCycy_HXd4iGMz1rCFVxHSPisLwn0yKyyZGdDOFkgahVj7egZq8AO6wm0mPXW7CWnYoKadRbMPSUXIlpIj0uadhQLsn2aCTE93YzcmIpyslYEUL2jWmZvqfivwJunx6PaRodBa7m489iq1XHqndDpt2LQckk1XDtzafYT_yMJ8s=w671-h426-no)


Both of these sausages turned out quite tasty.

Thanks for looking!

Title: Re: Venison Pepperoni & Smoked Sausage
Post by: HighOnSmoke on January 19, 2018, 07:55:27 AM

Both look awesome Cliff!

Title: Re: Venison Pepperoni & Smoked Sausage
Post by: smokeasaurus on January 19, 2018, 09:42:58 AM

Nice!!

Title: Venison Pepperoni & Smoked Sausage
Post by: Pappymn on January 19, 2018, 02:45:02 PM

They both look fantastic. Great job


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Title: Re: Venison Pepperoni & Smoked Sausage
Post by: Roget on January 19, 2018, 02:57:12 PM

Good lookin' sausage. :thumbup:

Title: Re: Venison Pepperoni & Smoked Sausage
Post by: ACW3 on January 19, 2018, 10:54:45 PM

Lookin' really good, Cliff.  I can almost smell the smoke right now.

Art