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  1. shnick

    First batch of venison sausage... ever.

    got it in the smoker right now Used a hi mountain summer sausage kit. Stuffed in mahogany casings with the grinder. It worked OK, but I'm getting a stuffer for the next batch. Ground as an 80/20 mix with pork.   Bled out the venison for 3 days, 4 water changes in all.
  2. shnick

    From Wichita Falls TX

    Hey guys/gals, popped in after some good advice from a fellow BushcraftUSA member. Looks like I'll be reading a lot this deer and pig season. Thanks in advance for the warm welcome!
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