Recent content by John Larson

Did you ferment this? I've seen in other recipes that they do a 72 hr 68 degree/85/90% humidity fermentation before going into the smoker. Ive never heard of this sausage, yet alone made it. John

All that I do is wildlife. I very strongly suggest using the cleanest venison, with no fat tissue, ligaments, etc. and use pork jowels. That will help you get your true percentages of fat needed to keep your moisture, and flavors without dominating over the flavors of the venison. Good luck!