Venison brats

[Tymurrey]

I put the smoke to it for about 3 hours, the amaze-n smoker tray still had some dust left to burn. Had it lit from both ends. I used a 50/50 mix of ven to pork and hickory sawdust.

Process I used was set on drying racks for an hour after removing from fridge, put in smoker on racks at 130 degrees for a half hour dampener open no smoke to finish forming pellicle, added smoke for an hour at 130 then bumped to 150 for an hour and then 160 for an hour. I then pulled smoke bumped to 180 and closed dampener and proceeded to fall asleep and not have the alarm go off that I thought I set and woke up 4 hours later. I pulled the sausage then and checked with meat thermometer as my electronic one was not functioning properly and internal was 155-160 degrees. I then laid the sausage on a rack outside for a bit to cool quick and then put in fridge. sausage got a little dried down more than I like but I shouldn't have cooked any fat out at the temps I was at. I should mention that this all ended at about 3:30 in the morning so details might be alittle off.

normally I like to smoke at 130-150 for the full 4 hours but I tried rushing the process.

Does anyone cold water bath their smoked meats after smoking I did the summer sausage but not the regular stuff.

 

[scrotcaster]

How long did you smoke it for? What percentage of pork to deer did you use?

Also how much cure do you need to add for 25lbs? Any idea

 

[ItemB]

Also how much cure do you need to add for 25lbs? Any idea

It all depends upon what type of cure you are using I believe. The container or package your cure comes in should have instructions/details on how much to use.

 

[Account Deleted]

Just finished a 25lb batch of jalapeño brats from Owens Bbq plus pepper jack cheese. Patties were great. Hope they freeze well.