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Venison Sausage

post #1 of 12
Thread Starter 
Got a late start last night on some sausage. A guy I know from work, he had about 40 lbs of venison left and wanted to do some up, so we made 20# of Salami, 20# of Summer Sausage, and 10# of Snack Sticks. We didn't get a good start until about 7:00, and the meat still needed to be chunked, so we didn't finish grinding and stuffing until about 11:00 last noc. It's all in the smoker now and going good. Didn't get many pics due to the late hour, but heres a few. I'll try to get some of the finished product. The last couple are closing off with hog rings. Not great pics, but I can't tell my wife how to take pics of this sort of thing. She thinks its the dumbest thing ever, photographing a smoke or sausage session.
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post #2 of 12
I think you married Mrs. Engineer's sister. I have gotten over being embarrased of taking photos of "food", but hang in there, Mrs. Engineer has not only embrased my hobby, but will come up with ideas for me, contributes to my new smoker build, and will stage plates of food so (artistically challenged as I am) I can get a decent photo of something that may actually look appealing. She even bought me some BBQ related gifts (therma pen and some tools)!

Sausage looks great, send some photos of the finals as well.
post #3 of 12
Looks good Mulepackin' - Nice looking stuffer. I hear what your saying on the photo's - The wife here thinks the same thing! PDT_Armataz_01_09.gif
Looking forward to the final pic's!
post #4 of 12
>>>I think you married Mrs. Engineer's sister<<<

Mrs TasunkaWitko must come from the same family!
post #5 of 12
Excellent!!!! I love the face in the second pic! That was a lot of meat to try and control! Nice job. Looking forward to the final product!

Best,
Trout
post #6 of 12
Thread Starter 
Yeah, that stuffer can generate some pretty good pressure. We had an air bubble blow through while doing the slim jims, shot about 15 ft. of casing off the horn and into the fridge. Here is the final product:
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post #7 of 12
looks great MP. Nice job.
post #8 of 12
It sure looks good did you add any pork?? I have not tried to do it myself but I have a packer very close that adds pork and hot pepper cheese it is awsome.
post #9 of 12
Thread Starter 
I added enough pork fat to 50#, so we are at roughly 20% fat. I used Legg's seasoning mixes. I am going to have to add cheese one of these times. It sure looks good. Thanks all for the positive comments.
post #10 of 12
Great looking sausage, MP! Thanks for Qview.
post #11 of 12
Great lookin' sausages!!! I got a good laugh out of the flying slim jims! I'm glad to know I'm not the only person that that has happened to! icon_lol.gif

points.gif

Best,
Trout
post #12 of 12

venison sausage

Great looking sausage Mule. My wife is in that family too. I haven't had the blow off yet but it is only a matter of time. Thanks for the pics.
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