First time Stuffing Any Sausage

bobdog46

Meat Mopper

Sep 11, 2010

273

16

Ponchatoula Louisiana

• Oct 31, 2015

• #21

I make a lot of venison sausages and my only suggestion is to change 50/50 deer / pork mixture to 70 deer / 30 pork. Just my 2 cents from experience.   Now that you started, I am sure you are hooked !!   Happy Smoking !!

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Oct 31, 2015

• #22

How long were they in?? 

Were waiting on a money shot here,,,,,,

DS

 

richyy31

Newbie

Original poster

Thread starter

Oct 26, 2015

10

12

American Fork, Utah

• Oct 31, 2015

• #23

Ok here it is. They cooked for a total of just under 12 hours. The salami is very salty but the summer sausage is pretty good. The texture is a little loose, I'd like them to be a little firmer but not sure how yet. For my first attempt not horrible but can be improved. The summer sausage will go fast.

20151031_094410.jpg

• richyy31
• Oct 31, 2015

 

• 

Reactions: driedstick

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Oct 31, 2015

• #24

Them look good to me,,, salty?? pre packed kit can do that to ya,,, tighter,,you can really stuff those fibours casings tight I have done hundreds of pounds and NEVER had one blow out,,, This was a great job of your first time be proud 

Do a little research and start in again,, if too dry try a binder like NFDM (non fat dry milk) also fermento ect,,,,there are a ton of variations out there 

Good luck and 

for a job well done 

A full smoker is a happy smoker 

DS 

 

mrbeef

Smoke Blower

Jan 17, 2015

96

23

SE Iowa

• Oct 31, 2015

• #25

Looks good to me!