Couple Days Work in the Kitchen

[blacktail]

Cut and wrapped two deer Sunday, ground up and mixed recipes on Monday and cooked and smoked today
This is the results

[AxeMan]

Blacktail, tell us more about those jerky chunks.  We were talking about making some the other night while cutting too.

[blacktail]

basically cut up the meat into smaller cubes like stewing meat
Marinate for a couple days in the fridge like you would with normal jerky
then doe like you would with either jerky....either smoker or dehydrator

[AxeMan]

A batch will be in the works this weekend for me.  I think I will smoke for a bit in the smoker and finish them off in the dehydrator.
I have a couple of those Hi Mountain curing kits.

What type of of wood chips did you use on yours, Roy?

[Tuc]

That's a fine looking bunch of meat!

Blacktail, how long did you smoke the sticks and at what temp. Do you put yours in ice water as soon as it comes out of the smoker? I have a bunch of suasage sitting in the fridge (with cure) ready to go in the smoker. I wanted the spices to incorporate good so I let it sit for a couple of days. Will likely fire up the beast this afternoon.

[blacktail]

I have used a couple methods for cooking/smoking/processing sausages

whether in the smoker or oven the trick is to preheat and get the temperature to 350-370 degrees first and make sure the sausage has come to room temperature first before putting them in.
You have to do this first in order for the internal temperature to get to 155 degrees to kill any bacteria.
That will take about 10 -12 minutes.
After that set your smoker or oven down to around 170 degrees and make sure you add a tray of water in the bottom to so the casings don't dry out too quick so the moisture can get out and they don't go hard and rubbery.
I set the oven on convection bake and the fan inside circulates the air really well and lets the moisture vent out pretty good.
If you don't have a convection oven just crack the door slightly to let the moisture out or put them in a dehydrator for the rest of the drying process

With a smoker start the smoke when you turn the heat down and use the dampers to control the smoke and moisture loss
I like using alder as a smoking wood but apple or mesquite works well too.
If you use the oven method you can add liquid smoke to the meat mixture before stuffing.

As for time..I just eyeball it to when it looks good and has the right texture and feel when I break a piece open.
with larger sausages like the salamis or smoked brats I will dip in ice water to cool them to set any fat and let them air dry for about 2 hours and then put them in the fridge for a few hours to cool down before packaging.
With pepperoni and small sausages I don't dip, I just let them air dry and cool for a few hours

[diamonddave]

Good lord, where's the slow clap icon? That looks amazing! I am going to have to find a mentor here around Rocky to teach me this art!

[Tuc]

BT thx for the tips!

[Deputy sheriff]

The deer looked great but the meat looks mouth watering,carnivor's delight.

[blacktail]

Good lord, where's the slow clap icon? That looks amazing! I am going to have to find a mentor here around Rocky to teach me this art!

A quick phone call will get you all the step by step info you need 

[blacktail]

you have to do the same with the higher temperature with the nuggets as well
The internal temperature has to get to 155 degrees and then you can drop the temp down to finish drying them out

[blacktail]

for the processing for the summer sausage go here   http://albertasportsman.com/alberta-fishing-hunting-forum/after-the-drooling-is-over/