Venison Smoked Sausage

[indyr]

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.

 

[mulepackin]

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

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[meat hunter]

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.

 

[beer-b-q]

Nice looking sausage...