Need help with deer sausage and deer bologna

[kbremer]

Hello Everyone. I need to know how to smoke deer sausage, and bologna .
1) time and proper temp, degrees to smoke? I plan on hanging all of it.
2 )what is the best wood? I have a reverse flow stick burner.
3? Internal temp, or total time.
4) How long to let cure before I smoke it?

My neighbor asked me today if I would smoke all of this for him. Looks to be a total of 60 to 70lbs. About 40 lbs of sausage and the rest bologna.

Thanks!!!!!!

[kmhfive]

Never tried, but sounds like fun! Good luck.

[Dr ROK]

This may help: http://askthemeatman.com/how_to_make...dated_9300.htm

[jecucolo]

I just watched a video of Aaron Franklin. He cooked the sausage at low at 225* so the sausage took on a lot of smoke. I just smoked some sausage using pecan and it was too light. I will use a misquite or oak next time. I cooked it about an hour on the kettle.
Mine was not deer sausage.

[kbremer]

Thanks

[HouseHomey]

I think Jerod Broussard does this with deer??! I know some others do too.

[Jerod Broussard]

I smoke mine with hickory and have a chunk burning the WHOLE time and that stuff is off the chain. Smoke houses smoke the whole time, why can't I. I was using a gas burner in my firebox for heat. That way I could keep a chunk on top the flame burning so clean, ZERO smoke could be seen coming out the stack for 90% of the cook.

Never did bologna, just cased sausage made with pork butt and deer.

Let the cure sit overnight

Internal temp of 165-170.

I tried to not run much over 200.

[kbremer]

Thank you!!!

[Dr ROK]

This may also give you some guidance -

[kbremer]

You the man!!!! Thanks!!!

[Dr ROK]

No problem. This is from a sausage making book I have. I don't use fermento, but encapsulated citric acid instead. I also generally just order a kit from Lem.com and spice it up to meet my personal taste.