Deer sausage temps


 
L

Lee Morris

TVWBB Fan
I have a double butt smoke planned for Friday this week.

I was wanting to make some deer sausages from a recipie I found elsewhere and throw them on the smoker for the last few hours since it will be burning anyway.

I can't find a solid answer on what the internal temps should be for the sausages. I've found as low as 140 and as high as 170. The fattie section in cooking topics only gives cooking times, not internal temps...and that's for pork sausage.

Any good advice out there for internal temps on ground deer meat?

And even though this is not the recipe board, any good recipes for deer sausage would be appreciated.

Thanks.
 
Lee this is the rule of thumb I use. If you are adding beef for a filler I go to 145 to 155 and if your useing ground pork for a filler I go to 165. I only use beef as to keep to a lower temp.
If you are a caseing let them air dry before putting into smoker, 1 hour with out smoke, and then 1 hour with smoke and then I finish with a water pan til there done. Also these are in 3 1/3 to 3 inch summer sausage caseings also. After I remove them I give them a cold shower bath until they drop down to 110 internal or in that area. I have also used cooler and ice water also. Then wipe them down dry and let rest to kewl.
 
Cooked the deer sausage last night. Turned out great!! I didn't do casings or anything fancy. They were more like big deer sausage loafs...a little over a pound each.

The ground deer was cut with beef fat so I cooked them to about 155 degrees as mentioned above and it was very good as an appetizer with some nice cheeses. Also wasn't too bad on a biscuit for breakfast this morning.

Recipe I used:
3 lbs. ground deer meat*
1 lb. lean ground beef*
**I just used 4 lbs of my ground deer as it was already cut with beef fat**
2 cups water
1 tsp. onion powder
½ tsp. garlic powder
4 tsp. ground pepper
2 tsp. cayenne or ground red pepper
2 tsp. mustard seeds or mustard powder
4 tbsp. salt
 
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