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#5887364 - 08/20/15 10:23 AM Dried Deer Sausage
gasman777 Offline
Light Foot

Registered: 08/11/14
Posts: 45
With deer season fast approaching I'm trying to make more room in the freezer at home. With some left over loops of deer sausage from last year still in the freezer I wanted to inquire about dried sausage for nibbling while traveling, etc.

Can I simply take the sausage I got from the processor last year and throw it on my pellet smoker and simply smoke the hell out of it? If so, how hot and for how long?...the sausage came already smoked from the processor. If this won't work I'll fire up the new smoke house I built for this up coming season....but I hate going through that effort for just a few links.

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#5887413 - 08/20/15 10:46 AM Re: Dried Deer Sausage [Re: gasman777]
redchevy Online   content
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Registered: 10/25/04
Posts: 25332
Loc: Texas
I wouldn't.
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#5887471 - 08/20/15 11:23 AM Re: Dried Deer Sausage [Re: gasman777]
PMK Online   content
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Registered: 09/10/12
Posts: 5823
Loc: Central TX (Gtown/Austin)
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#5887576 - 08/20/15 12:29 PM Re: Dried Deer Sausage [Re: gasman777]
Cast Online   happy
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Registered: 12/14/08
Posts: 16030
Loc: North Texas - God's Country
Sounds easy enough.
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#5887583 - 08/20/15 12:33 PM Re: Dried Deer Sausage [Re: redchevy]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 11641
Loc: Rockport, Tx.
Originally Posted By: redchevy
I wouldn't.


X2, the sausage that you have there at the most will have sodium nitrite in it -AKA pink salt #1 (common for smoked sausages but some don't use it). To make dried sausage you need to use sodium nitrate (pink salt #2) or salt peter (salt peter is pretty rare nowadays). If the proper cure isn't used then you are taking a chance at botulism and trust me that sucks, bad.

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#5887604 - 08/20/15 12:53 PM Re: Dried Deer Sausage [Re: PMK]
redchevy Online   content
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Registered: 10/25/04
Posts: 25332
Loc: Texas
Originally Posted By: PMK


I read the link, it instructs to "smoke" to an internal temp of 150. The way my family has made dry sausage for generations involves no cooking. When we smoke it it is cold smoked, the meat probably never reaches a temperature over 50 degrees F. Does anyone else still make dry sausage that way? With good weather you can go from start to finish in a week.
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#5887635 - 08/20/15 01:07 PM Re: Dried Deer Sausage [Re: redchevy]
skinnerback Offline
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Registered: 05/30/11
Posts: 11641
Loc: Rockport, Tx.
Originally Posted By: redchevy
Originally Posted By: PMK


I read the link, it instructs to "smoke" to an internal temp of 150. The way my family has made dry sausage for generations involves no cooking. When we smoke it it is cold smoked, the meat probably never reaches a temperature over 50 degrees F. Does anyone else still make dry sausage that way? With good weather you can go from start to finish in a week.


I think the only reason they say to hit 150 first is to kill any bacteria. The 150-155 range or 153-155 range is supposed to be the "safe" zone. I know that folks have not been doing it that way for generations with no problems. There are people that don't use any curing salts making smoked sausages with no problems. Some say that salt peter is the devil and don't use it. I think it's more of a liability thing for TPWD's recipe. The world we live in today, if someone or their kid gets fed a piece of dried sausage and gets food poisoning following a recipe, there's a good chance of law suits etc.

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#5887671 - 08/20/15 01:31 PM Re: Dried Deer Sausage [Re: redchevy]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 671
Loc: Hondo, TX
Originally Posted By: redchevy
Originally Posted By: PMK


I read the link, it instructs to "smoke" to an internal temp of 150. The way my family has made dry sausage for generations involves no cooking. When we smoke it it is cold smoked, the meat probably never reaches a temperature over 50 degrees F. Does anyone else still make dry sausage that way? With good weather you can go from start to finish in a week.


Same here... stays cold during entire process. I have never used pink salt either. Mine are tied with a lentgh of cotton string to be hung, smoked and dried. This way the sausage never touches anything or each other. The bacteria form if allowed to rest against something. I only make during cold and dry weather and the sausage is hung out and naturally air dried. Dry time is dependent on the weather, but the end product is excellent.

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#5887851 - 08/20/15 03:18 PM Re: Dried Deer Sausage [Re: driedmeat]
don k Offline
THF Celebrity

Registered: 08/27/08
Posts: 10050
Loc: Bandera, Tx
Originally Posted By: driedmeat
Originally Posted By: redchevy
Originally Posted By: PMK


I read the link, it instructs to "smoke" to an internal temp of 150. The way my family has made dry sausage for generations involves no cooking. When we smoke it it is cold smoked, the meat probably never reaches a temperature over 50 degrees F. Does anyone else still make dry sausage that way? With good weather you can go from start to finish in a week.


Same here... stays cold during entire process. I have never used pink salt either. Mine are tied with a lentgh of cotton string to be hung, smoked and dried. This way the sausage never touches anything or each other. The bacteria form if allowed to rest against something. I only make during cold and dry weather and the sausage is hung out and naturally air dried. Dry time is dependent on the weather, but the end product is excellent.
.same here. Cold smoke for a day and let hang until you think it is ready. I usually start eating it before it is ready.If it turns out wet and gets the white looking mold on it wipe it with vinegar. Now you got me wanting to go shoot something and make a little early sausage.
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#5888720 - 08/21/15 08:20 AM Re: Dried Deer Sausage [Re: gasman777]
redchevy Online   content
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Registered: 10/25/04
Posts: 25332
Loc: Texas
Im glad there are others still doing it "our" way.

And Driedmeat, we are still using that modified version of the recipe you gave me a few years back, its good stuff! Thanks again!
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#5888851 - 08/21/15 09:37 AM Re: Dried Deer Sausage [Re: gasman777]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 671
Loc: Hondo, TX
Man, that's great Redchevy! cheers

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