While making the cheese smokies, I took ten pounds of venison to make some Honey/Garlic Pepperoni sticks
All ground and mixed and ready for the fridge for the night
Next day they got stuffed in a #22 colagen casing using my 40# hydraulic stuffer
Stuffed and waiting for the smoker to heat up
Out of the smoker and hanging for an hour or so to bloom
Ready to be cut and vacuum packed
A shot of the finished product
While waiting for the smokies and pepperoni to cook, I made 10 pounds of venison burger patties for the summer BBQ season.
Thanks for looking.