Anyone Smoked Summer Sausage From Processor??

Killit_and_Grillit

I never make summer sausage from wild game. Not really my style. 

But I had a buddy drop 8 massive sticks of summer sausage in my freezer this week. I am assuming it was venison. The package from the meat processor says put in the oven for 200 degrees for 2 hours. 

Type of wood? Temp? Special instructions?

I need to serve this stuff to my Veterans group next week. Figure I would just serve a bunch sliced with cheese and crackers. 

nolaegghead

Never heard of cooking summer sausage before.  200F at 2 hours is just warming it up, if it's the cow-intestine size, typical of summer sausage.  You should be able to dissect some of it and tell if it's cooked/cured, etc.   If it's bear meat, I would definitely not eat it raw.

bgebrent

Ask your buddy what it is!  200 for 2 hours only works if it's already cooked.

Killit_and_Grillit

@nolaegghead it's not bear. He hunts TX and NM. Worst case scenario it's antelope or some funky boar. No bear worms. 

@bgebrent  he just took off for his annual southwest trip with his wife. Old school. I just sent him an email but I bet I dont hear back from him for a few weeks. 

nolaegghead

I'm just screwing around with ya.  Summer sausage, if that's what it is, is sausage that doesn't need refrigeration.  So it should be safe to eat as-is, or used in any way (whew...I'm having some bad thoughts), safely.

Soooo...it's usually cured and/or pickled with a low pH and nitrites/ates.  I sometimes pack wounds with it.  Seems like it aids in healing and starvation.

Ok, I'm two sheets to the wind.  Need to get up early for a dog and pony show in the morning.  I actually cleaned up my desk today.

bgebrent

Then keep it frozen for at least a few weeks.

Killit_and_Grillit

Ok, curiosity (and the need for another Makers) got the better of me. The packages all smell like smoke and sage, so they must have been smoked prior to me getting them. I thought they had been packaged and frozen for the end user to make. So i guess Just reheating indirect with no smoke is the answer. 

@nolaegghead my guys are all still recovering from cigars, a handle of 4 roses and a late game of dice from last night. I don't suspect I will be getting any early risers tomorrow. Good luck with your dog and pony. 

bgebrent

If they've been cured and smoked, you only need to reheat and or sear.  Don't trust Nolaegghead, he's biased
Most importantly, check out some Knob Creek or if a work night, Woodford Reserve or Basil Haydens.

Elijah

I'd say they're done. Just need to heat them up. I don't think anyone that wants repeat customers would sell it to you needing to cook and smoke it without including it on the package.

YukonRon

bgebrent said:

If they've been cured and smoked, you only need to reheat and or sear.  Don't trust Nolaegghead, he's biased
Most importantly, check out some Knob Creek or if a work night, Woodford Reserve or Basil Haydens.

Woodford Reserve is releasing a double, doubled oak version for around $50.00. Just found that out.

Killit_and_Grillit

@bgebrent there was a bottle leftover from a gathering last week that needed to be put down. Woodford is my go to. I like Basil Hayden's as well but it's so light it's more of a breakfast whiskey.  . 

Legume

not what you were asking, but try grilling a 1 or 1 1/2" thick slab of that sometime.  Pretty damn good when you get it heated up and some caramelization on the outside.  Hit it with some BBQ sauce or rub sauce while you're at it.  Totally different animal than the cold sliced stuff on crackers.

Killit_and_Grillit

@Legume I'll try it out. I seriously have like 20lbs of the stuff, I have more than enough to experiment with. 

And since I am serving guys who's idea of a good meal was jalapeño cheese product and a steamed beef patty out of a MRE, the standards will be quite low.