A few weeks ago I asked if anyone had ever taken "fresh" Venison sausage, and dry cured it and smoked it. It seemed a little dumb to most, but I'm not set up to take it apart & mix cure in it, and re-stuff it. Anyway, I decided to try it & let you all know how it worked. The fresh stuff was very bland & boring, and the only deer meat left from the 3 deer that were put in that freezer last year. Below are my results so far. I will be smoking this tomorrow along with 8.7 LBs of pork loin for CB. I am posting the CB smoke on the "Bacon" category.
Here is one of the Venison "fresh" sausage rings:
After 4 days of dry cure (TQ)----test for salt:
All bland Venison Fresh Sausage, before curing & smoking:
All Cured & Smoked:
Sliced:
Closer Look & ready for bagging & packing:
Here is one of the Venison "fresh" sausage rings:
After 4 days of dry cure (TQ)----test for salt:
All bland Venison Fresh Sausage, before curing & smoking:
All Cured & Smoked:
Sliced:
Closer Look & ready for bagging & packing:
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