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LEASTBAY
LSU Fan
Member since Aug 2007
9287 posts
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re: Homemade Smoked Deer Sausage
What stuffer do you use? I've been using the grinder.


REB BEER
Member since Dec 2010
12514 posts

re: Homemade Smoked Deer Sausage
quote:

Does it impart a good bit of smoke flavor?


I never liked using the wood chips because they would burn out and have to be replenished. I started using a pellet tube and it smokes for about 8 hours. Last batch I made, the sausage was almost too smoky for me. My kids loved it, but it was strong. Think I'll either pull the smoke 1/2 way thru next time or start it after a couple hours. I need to do some research and see which is best.


mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47493 posts

re: Homemade Smoked Deer Sausage
LEM 5#

LINK


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mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47493 posts

re: Homemade Smoked Deer Sausage
quote:

I started using a pellet tube and it smokes for about 8 hours
How does it work? Do I replace the chip tray?


Loup
McNeese State Fan
Ferriday
Member since Apr 2019
3331 posts

re: Homemade Smoked Deer Sausage
quote:

How does it work? Do I replace the chip tray?


The tube method is what I use as well.

amazon link

You leave the tray in. I put a brick in my masterbuilt 30" and set the tube on that. The only issue I have with it is that sometimes drippings will snuff it out. Some folks do a "mailbox mod" on theirs so that the tube is not in the smoker at all. I've been planning on doing this but never got around to it.

Image: http://www.kevinsworkbench.com/smoker_mailbox_mod/images/01.JPG


LINK
This post was edited on 1/20 at 8:42 am


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GATORGAR247
Member since Aug 2017
927 posts

re: Homemade Smoked Deer Sausage
I started making my own sausage this year. Wife found the pork butts in sale for .99 c a lb. I built my smoker out of our old stainless dishwasher. It holds 40 lbs of sausage. I ended up at 1.45 lb on the first batch.. I use a hot plate and a smoke cage for smoking. Add pellets and light it on one end it will smoke for 4 hours.

What I learned. Cube and season meat before grinding. I prefer a single grind its less mushy. Stuffing with the grinder sucks and makes the sausage look like hot dog wieners. So I bought a 5 lb lem stuffer. Sausage is easy to make and not worth paying someone 3.50 a lb plus the meat.

I'm gonna try to cold smoke a batch on the next cold dry day we get.


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REB BEER
Member since Dec 2010
12514 posts

re: Homemade Smoked Deer Sausage
quote:

How does it work? Do I replace the chip tray?


I leave the chip tray just don't use it. I put the smoke tube in the bottom and put a tent of foil loosely over it to keep the drippings from put the pellets out.

Basically I just use the heating element to maintain the proper temp and the pellets to produce "cold" smoke.


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p&g
LSU Fan
BATON ROUGE
Member since Jun 2005
9104 posts

re: Homemade Smoked Deer Sausage
Looks good to me


mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47493 posts

re: Homemade Smoked Deer Sausage
cross-section pic


Image: https://i.imgur.com/sUfLQxO.jpg width=600
This post was edited on 1/20 at 12:25 pm


REB BEER
Member since Dec 2010
12514 posts

re: Homemade Smoked Deer Sausage
Quick question...I know you said smoked to 152 and it took 5 hours, but what temp do you keep the smoker? Cause that looks damn good.


mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47493 posts

re: Homemade Smoked Deer Sausage
Kept it at 180 for the majority of the time (with ice in the water pan for the first hour) and cranked it to 225 to get those last 5 degrees I needed
This post was edited on 1/20 at 1:09 pm


Drunken Crawfish
USA Fan
Crushing 'skis at Tobin's house
Member since Apr 2017
3064 posts

re: Homemade Smoked Deer Sausage
quote:

All the meat was cubed up and in the freezer. I start hacking away at it with a knife before it's thawed to keep it as cold as possible.


Hat, how long did you have the meat frozen? I have some old "stew meat" cuts in my freezer that I need to do something with. Is it reasonable to make sausage with frozen deer, then re-freeze the sausage?

I am a noob when it comes to anything with deer.


mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47493 posts

re: Homemade Smoked Deer Sausage
Absolutely so. That is how I do all of my meat.


I only grind as I need it.


So I freeze cubed up meat ~7lbs at a time and defrost, grind, pack, refreeze.

Gives me the opportunity to make only what I need whether it be regular grind, italian, green onion, summer, etc


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mthorn2
LSU Fan
Planet Louisiana
Member since Sep 2007
582 posts

re: Homemade Smoked Deer Sausage
I feel like you should have gotten a little more color for smoking it 5 hours. But it doesn't matter you'll end up putting it on the pit to heat it anyway. Good process. Good finished product. Well done! Nothing better!


LSU2001
LSU Fan
Cut Off, La.
Member since Nov 2007
2135 posts

re: Homemade Smoked Deer Sausage
I have a cold smoke attachment for my master built smoker and it works very well for smoking damn near anything. It works very well with cheese and fish. What I do for my smoked sausage is let it sit in the cold smoke for a few hours then being the temp up in the main smoker to get it fully cooked. Sometimes I don’t even bother to cook it in the smoker I just make the sausage, cold smoke it for 4-5 hours then package and freeze. I will cook the sausage when I use it so making it fully cooked from the start is a waste of time. Now anytime I give sausage away I always make sure to cook it to a minimum of 145F internally. This ensures that whomever I am giving the sausage doesn’t eat basically raw pork. The cold smoker attachment I have is in the link below.
Masterbuilt slow smoker


mylsuhat
Chicago Cubs Fan
Mandeville, LA
Member since Mar 2008
47493 posts

re: Homemade Smoked Deer Sausage
quote:

I feel like you should have gotten a little more color for smoking it 5 hours. But it doesn't matter you'll end up putting it on the pit to heat it anyway. Good process. Good finished product. Well done! Nothing better!

agreed. I mentioned it earlier in this thread that I believe I over loaded the smoker. Like you said though, I will be grilling it or cooking in a pot so it'll work just fine.

I am happy with the results and I do plan on getting a cold smoke attachment for next time


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Loup
McNeese State Fan
Ferriday
Member since Apr 2019
3331 posts

re: Homemade Smoked Deer Sausage
quote:

Masterbuilt slow smoker



If anybody knows a site to sell my masterbuilt cold smoker attachment I am in the St Francisville area. I prefer to use a pellet tube. T
This post was edited on 2/23 at 6:31 am


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hunt66
LSU Fan
Member since Aug 2011
1462 posts

re: Homemade Smoked Deer Sausage
Looks great! One trick I learned is to put grinder components (tray, throat assembly, wheels and blade) in freezer night before. Helps keep meat cool. Recently we started making Italian sausage using wild hog. I know you harvest your share so give it a try if have not already. Deep South seasoning is what we use. Came out better seasoning meat before grind in my opinion. We stuff it in 1 lb game bags and it goes pretty fast. Invest in a foot pedal - game changer! Makes excellent meatballs, pizza topping etc.

Well done on yours!


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