New Posts  All Forums:Forum Nav:

Deer Sausage

post #1 of 12
Thread Starter 
Made up a batch of deer and pork sausage. Vacummed half and put up unsmoked and the rest is on the smoker as we speak. Will post pics of the end result

post #2 of 12
Lookin good there Splash. Do you get an even smoke flavor with the sausage laying on top of each other like that????
I love that little side arm, what is it???? PDT_Armataz_01_36.gif
post #3 of 12
Thread Starter 
Thats just it sitting in the fridge till ready to smoke. My smoker has a couple rods that I just drape the sausage over and let it hang.

Sidearm is Springfield XD 9mm, it goes where I go PDT_Armataz_01_36.gif
post #4 of 12
That sure is some nice lookin sausage! Is that an LEM vertical stuffer? How long did it take you to stuff with that setup?
Love the side arm, I was thinkin it was a Glock, Springfield XD- nice piece! Is your state an open carry state? Here in MN it is but, I choose to conceal most of the time!

Lookin forward the seeing the final product, keep it up dude!PDT_Armataz_01_36.gif
post #5 of 12
Thread Starter 
No its the 5lb stuffer from Grizzly Industrial, thats a LEM mixer in the background. I started at 1pm and finished around 6 that was me grinding, mixing and stuffing by myself and keeping everything washed and clean between processes. I had 15lbs of deer sausage and 10lbs of pork sausage.

Louisiana is an open carry state also, but I prefer to carry concealed. I just didn't have my cover shirt on.
post #6 of 12
NICE!! I have been looking into investing in one of those vertical stuffers, last time I made sausage I only made 8 pounds and it took me over 2 hours just to stuff them. I think I could really cut down the time with a nice stuffer like that!

"More power to the Sheepdogs, keepin the family safe."PDT_Armataz_01_36.gif
post #7 of 12
Thread Starter 
Well here are the results

post #8 of 12
Lookin good Micky!!!! What temp did ya smoke those at???
I can't wait ta see what happens when someone tries ta steal them...lmao icon_mrgreen.gif
post #9 of 12
Thread Starter 
Started about 130 for about an hour then 150 for about 3 hrs then to 170ish till internal temp is 152-155 then pull them and let them rest overnight. Total time is about 5-6 hours. I tried a sample awhile ago and they came out pretty good if I do say so.
post #10 of 12
I'll tell those sure look good. I have never tried deer sausage. Are they any good?
post #11 of 12
Nice job Splash. Got a permit for that firearm?. Lol.
post #12 of 12
Those are some really nice looking sausage there Splash. What kinds are they??
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage