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I grind it to a quarter inch plate. I use32/35 Casing. I smoke it to 155 and I shut off the heat and let it smoke for about another half an hour. But my smoker is different than most people use on here. My smoker is a commercial smoker.

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2c dry milk powder, 5tb salt, 1tb sugar, 1 1/2 tsp cure, 1tb course Black pepper, 1tsp white pepper, 1tsp granular garlic, 1tsp marjoram 6# venision4# pork this was just one I got from Rytek Kutus’s book Great sausage recipes. I just adapted it to venison 60/40 mix and added white pepper and...

with cure yes

It’s not that hard as long as you can follow directions. We all have to start somewhere sausage king of Detroit and surrounding areas

Hello all! Abe Froman here just looking around to see what everyone’s into. Defenitly not a newbie to the sausage scene. 25+ years of processing and sausage making. Have made most everything and the machinery to make most anything! Can always learn something new and looking forward to reading...

Maybe your not adding enough? I’ve been doing this 25+ years never had a complaint.