Venison Smoked Sausage

Discussion in 'Sausage' started by indyr, Dec 31, 2009.

  1. The second attempt at smoked venison sausage. The first with natural casings and a new 5# Gander Mt stuffer. Wow what a difference. Much easier and I feel a much better product with the natural casings. Outside temps in the 20's thus the towels on top to help maintain 200-220 temp in the smoker.

    This forum has shortened the learning curve a bunch. Now it's just a lot of refining the process. This sausage making thing has become a family effort. A lot of fun.
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  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Very nice looking product. Glad you are having fun and involving the whole crew. It becomes a family affair around here too.......whether they want to or not[​IMG].
     
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Isn't sausage makin fun? Such a better product than anything you can buy in the store. Great lookin link you have there, good job. [​IMG]
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice looking sausage...
     

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