Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Gambler 25-06, JWRivette, Adchunts, CoolCatDaddy, tommy shelton
60414 Registered Users
Top Posters
dogcatcher 77327
stxranchman 52092
RWH24 44568
rifleman 43776
BOBO the Clown 41084
BMD 40539
Big Orn 37484
txshntr 33682
bill oxner 32580
sig226fan (Rguns.com) 30560
facebook
Forum Stats
60414 Members
45 Forums
475579 Topics
6238865 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#5671082 - 03/26/15 07:01 PM Smoking sausage in the summer time
pertnear Offline
Bird Dog

Registered: 12/31/14
Posts: 267
Loc: Kingsland, TX
One of the best things about deer hunting is making some great sausage in February after the season. The temperature is still cool/cold & we "drip" the sausage over night then smoke it in our homemade smoke house for a day or two. After that, some becomes cooking sausage & some gets hung for a few weeks to dry. Good Stuff!

Well it looks like I'll have access to some Axis hunting as well as a bunch of nilgai meat to make sausage with soon. My question is, how do I hang & smoke it in the Texas Spring & Summer without worrying about spoiling? Part of my seasoning recipe calls for the pink curing salt, but we have always keep the temperatures as low as possible during the Feb smoking process. All you sausage makers out there, do you worry about this & how do you handle cooled-down smoking?

TIA...
_________________________
You can tell a lot about a woman's mood just by her hands. If they are holding a gun, she's probably very unhappy.

My Texas blog: http://thedrchronicles.com/

Top
#5671121 - 03/26/15 07:28 PM Re: Smoking sausage in the summer time [Re: pertnear]
skinnerback Online   content
THF Celebrity

Registered: 05/30/11
Posts: 10668
Loc: Rockport, Tx.
First of all welcome. I smoke sausage in the Spring & Summer too. For smoked sausage, I always use the pink salt (sodium nitrite). Some folks don't, but I do for two reasons...safety & added color. Just be careful that your seasoning mix combined with the pink salt won't end up being too salty in the end. I recommend a test batch first & adjust if need be. What I do in the Texas heat, is grind/mix/stuff casings/and let chill over night in the fridge for the seasonings to marry & the curing salt to set. In the morning I get up & fire the smokehouse with low heat only (no smoke). My smokehouse is electric & I put a small circulation fan in it. I hang my sausage, low heat, and turn the fan on until the casings are dry. Dry casings absorb the smoke better (you probly know that). Once the casings are dry, I turn the fan off & start with the smoke and gradually turn up the temp. I can do up to 120 lbs of sausage in one batch, usually takes 6-8 hrs to reach the target temp and get the amount of smoke in the meat that I am looking for. Then each rack of sausage goes into an ice bath in a big cooler & then is carried into the house where I set them up hanging from chairs under a ceiling fan on high to blossom/cool down/dry. Then package. When I put the raw sausage into my smokehouse to dry, it normally takes from 1-2 hrs for the casings to be tacky/dry to the touch. No worries about spoilage.
_________________________

Top
#5672269 - 03/27/15 12:21 PM Re: Smoking sausage in the summer time [Re: pertnear]
rfamilyhunting Offline
Woodsman

Registered: 12/03/08
Posts: 117
Loc: Dripping Springs, TX
I'm fortunate to have a place to shoot axis as well. If I wanted to make sausage I normally vacuum pack the meat and make it later in the year when the weather cools down again. Mainly I use my summer meat to grind hamburger.

Top
#5673444 - 03/28/15 10:18 AM Re: Smoking sausage in the summer time [Re: rfamilyhunting]
pertnear Offline
Bird Dog

Registered: 12/31/14
Posts: 267
Loc: Kingsland, TX
Thanks guys for the good advice. When it comes to making sausage I find that everyone does it a little different. I think I'll try a small batch to be careful & see how it comes out. Now to go out & get that axis....

Thanks again!
_________________________
You can tell a lot about a woman's mood just by her hands. If they are holding a gun, she's probably very unhappy.

My Texas blog: http://thedrchronicles.com/

Top
#5686862 - 04/06/15 02:50 PM Re: Smoking sausage in the summer time [Re: pertnear]
MMarshall Offline
Woodsman

Registered: 02/04/11
Posts: 101
sounds good.

Top
#5688668 - 04/07/15 01:56 PM Re: Smoking sausage in the summer time [Re: pertnear]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23348
Loc: Texas
We use the pink salt. Smoking while the casing is wet should help the smoke absorb faster/better.

We have a window unit that will suck the temp in our smoke house down to about 60 degrees or so. When I think of smoking sausage it is a cold smoke, as in no heat(cooking) involved it is for flavor only.
_________________________
It's hell eatin em live

Top



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide