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.
  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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