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Dried Deer Sausage
#5887364
08/20/15 03:23 PM
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Joined: Aug 2014
Posts: 60
Bobvilla
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Outdoorsman
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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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Re: Dried Deer Sausage
[Re: Bobvilla]
#5887413
08/20/15 03:46 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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It's hell eatin em live
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Re: Dried Deer Sausage
[Re: Bobvilla]
#5887471
08/20/15 04:23 PM
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Joined: Sep 2012
Posts: 12,866
PMK
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"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Dried Deer Sausage
[Re: Bobvilla]
#5887576
08/20/15 05:29 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Cast I have a short attention spa
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Re: Dried Deer Sausage
[Re: redchevy]
#5887583
08/20/15 05:33 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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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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Re: Dried Deer Sausage
[Re: PMK]
#5887604
08/20/15 05:53 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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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.
It's hell eatin em live
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Re: Dried Deer Sausage
[Re: redchevy]
#5887635
08/20/15 06:07 PM
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Joined: May 2011
Posts: 28,031
skinnerback
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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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Re: Dried Deer Sausage
[Re: redchevy]
#5887671
08/20/15 06:31 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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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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Re: Dried Deer Sausage
[Re: driedmeat]
#5887851
08/20/15 08:18 PM
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Joined: Aug 2008
Posts: 14,950
don k
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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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Re: Dried Deer Sausage
[Re: Bobvilla]
#5888720
08/21/15 01:20 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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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!
It's hell eatin em live
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Re: Dried Deer Sausage
[Re: Bobvilla]
#5888851
08/21/15 02:37 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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Tracker
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Man, that's great Redchevy!
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