Got 10kg of venison from a buddy to turn into sausages(i get to keep half) so started with the pepperoni sticks(from the partially dry pepperoni from lets make sausages) and adapting to a fully cooked, smoked pepperoni stick.
I'm going with 50/50 venison and pork shoulder(venison had 20% pork back fat added).
ground up and ready to go
inot the cases( using a few diffent colored collagen casings, plus one hog casing for pizzas)
now they are drying in the smoker at around 100f, will be adding pecan/apple smoke shortly, and then starting to stuff the farmers sausage into hog casings....more to come.