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Venison Ring Sausage

post #1 of 8
Thread Starter 
Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at 110º with smoke, and 2 more hours at 130º with smoke for a little more color to the casing. This was a total of 35 pounds, each flavor was done in 5 pound batches and yielded about 8 vacuum sealed packages per flavor.

Maple, Stadium, Bacon Ranch and Italian ring sausage just into the smoker.



Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker.


Country Style, German Bologna and Kielbasa ring sausage just into the smoker.



Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker.



Thanks for looking!
post #2 of 8

Beauty sausage! I'm dying to try that Stadium seasoning. Points!

post #3 of 8

WOW, those sausages look wonderful and I;m sure they taste even better!     Great job Mossy.

post #4 of 8
Looks great whish I was your neighbor.
post #5 of 8

Man o man That's a mess of sausage.

 

Great color, I bet they are going to taste real good.

 

I'd like to try them all.

 

Points to you!

 

Al

post #6 of 8

WOW    Looks great.

post #7 of 8

Wow!

 

Points for a whole lot of tasty!

 

Disco

post #8 of 8

Nice batch of sausage....................they look great.......Thumbs Up

 

Points!!!

 

Joe

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