Cleaned out the freezer over the weekend, Had a few deer hams.....
I ground them with some pork fat,
Added cure,and AC Leggs cajun seasoning(not very spicy for cajun style)But it has a good flavor.
covered and into the fridge over nite
This was before the seasoning
All stuffed and ready to smoke
Never mind my temporary rack for the CB(later post)
Total smoke time 17hrs
Came out darn good
For venison, This is very moist and juicy!
And the casing has a very nice pop, Must be due to the long smoke.
Thanks for all the info i have learned from everyone,It turned out very good.
thanks for checkin' out my sausage.