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#6607645 - 12/29/16 09:15 PM Smoking deer sausage
gasman777 Offline
Light Foot

Registered: 08/11/14
Posts: 48
We plan on making our own sausage again this year but it's only our second year so we are still learning. What is the advantage of smoking your sausage real low and slow as opposed to cooking it much hotter for an hour or two? I figure there must be a good reason because everyone typically leans the low and slow method. Is it purely the level of smoke flavor?

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#6608048 - 12/30/16 09:39 AM Re: Smoking deer sausage [Re: gasman777]
BuckRage Online   happy
THF Celebrity

Registered: 10/25/10
Posts: 20726
absorbs more smoke and renders out less fat.
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#6610453 - 01/01/17 02:26 AM Re: Smoking deer sausage [Re: BuckRage]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 22266
Loc: Texas
Originally Posted By: BuckRage
absorbs more smoke and renders out less fat.


What he said
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#6610920 - 01/01/17 01:04 PM Re: Smoking deer sausage [Re: gasman777]
gasman777 Offline
Light Foot

Registered: 08/11/14
Posts: 48
Ok thanks. Another question: what percent pork do people typically use?

I've read online that it's really hard to find pure fat now days so people typically buy pork butt and go 50/50 or 60/40 (higher pork). What is suggested though? 50/50? Last year we did 60/40 but if 50/50 comes out just fine and saves me money on pork then I'm all for it.

I also have about 20# of a small hog I shot. I've read that these wild hogs are much more lean than pork butt at the store. What would be the percent used for this scenario? I don't have enough hog so I will end up having to buy pork butt no matter what.

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#6610961 - 01/01/17 01:21 PM Re: Smoking deer sausage [Re: gasman777]
bill oxner Online   content
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Registered: 11/03/09
Posts: 41018
Loc: Katy-Fulshear
Pork butts can be bought at a dollar a pound. Go 60 pork and 40 venison.
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#6612480 - 01/02/17 01:28 PM Re: Smoking deer sausage [Re: gasman777]
QuitShootinYoungBucks Online   content
THF Trophy Hunter

Registered: 11/01/12
Posts: 8020
Loc: Lubbock, TX
I would be surprised if a butcher couldn't sell you hog fat. I haven't bought any in a while but when I used it it was always available. You won't need much if you're using pure fat; for a 15% ratio it would be about 1 lb of fat to 6 lbs of venison. Better plan is hog butt, either 60/40 or 50/50 if fat enough. As BO said, butts are available for $.78-$.99 most of the year if you watch for sales.
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#6613136 - 01/02/17 07:21 PM Re: Smoking deer sausage [Re: gasman777]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 22266
Loc: Texas
50/50 or 60/40 works well, a lot depends on how fat the pork butt is. Have bought just pork fat at the butchers and like above just use 1:6 ratio have made some leaner that came out fine also. Actually I usuallyu cook with the smoked sausage and when for breakfast cook in the microwave and 10% fat works well to me.

I prefer to cold smoke the link sausage and for what I make for cooking other things will cold smoke in the smokehouse for 3 days or in the electric smoker for 18 hours on cold smoke on a cold day.
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#6614068 - 01/03/17 09:58 AM Re: Smoking deer sausage [Re: gasman777]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 26311
Loc: Texas
Tried to buy pork fat last year... wanted 99 cents a pound for it and boston buts were the same price.
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