Venison Winter Sausage w/Q-view

Discussion in 'Sausage' started by lcruzen, Feb 10, 2008.

  1. lcruzen

    lcruzen Master of the Pit OTBS Member

    Ok, its really summer sausage but doing this in the bitter cold today the name didn't seem appropriate. Did 15lbs starting yesterday afternoon with a 75%/25% venison to pork ratio.




    Then through the grinder and mixed in seasonings and cure.



    Then into 5-3lb fiberous casing tubes and cured in the fridge overnite.




    Got them on the smoker @ 9:30 this morning and done @ 4:30pm.



    Had to try a piece just out of the smoker. Turned out pretty good.

    Now time to cook dinnner!

    Lou
     
  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great. Another job well done.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Smoked thru the casing? Well, I only use natural... but really?
     
  4. lcruzen

    lcruzen Master of the Pit OTBS Member

    It definitly takes on a good smoked flavor but I've often wondered if it is just the casing flavoring it just on the outside edge. No smoke ring that's for sure. I use natural casings for everything else. Can you get natual casing in 2-1/2 - 3in in diameter?
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Dunno T. Rex died out a few years ago...LOL! Maybe a beef casing?
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    looks good.........i just spent the last two days......with the help of the boss..........butchering, trimming, and bagging 2 deer..........and still have bout 20 pounds to trim out.........winter sausage here i come..........

    and yeah rich.......you can get casing that will take the smoke..........looking it up now
     

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