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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 !!
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.
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