Venison Winter Sausage w/Q-view

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lcruzen

Master of the Pit
Original poster
OTBS Member
Apr 16, 2007
1,023
10
Hell, Michigan
Ok, its really summer sausage but doing this in the bitter cold today the name didn't seem appropriate. Did 15lbs starting yesterday afternoon with a 75%/25% venison to pork ratio.




Then through the grinder and mixed in seasonings and cure.



Then into 5-3lb fiberous casing tubes and cured in the fridge overnite.




Got them on the smoker @ 9:30 this morning and done @ 4:30pm.



Had to try a piece just out of the smoker. Turned out pretty good.

Now time to cook dinnner!

Lou
 
It definitly takes on a good smoked flavor but I've often wondered if it is just the casing flavoring it just on the outside edge. No smoke ring that's for sure. I use natural casings for everything else. Can you get natual casing in 2-1/2 - 3in in diameter?
 
looks good.........i just spent the last two days......with the help of the boss..........butchering, trimming, and bagging 2 deer..........and still have bout 20 pounds to trim out.........winter sausage here i come..........

and yeah rich.......you can get casing that will take the smoke..........looking it up now
 
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