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Deer Summer Sausage
Just want to give a big thanks to MyBoy for his recipe for Deer Summer Sausage that was posted back on 11/20/2012. I have made it before from various recipes, but never really liked the outcome. Followed this one as noted and it came out great. That along with the other info I have gotten... -
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Sausage Stuffers
I just bought a Vivo verticle 5lb stuffer on Amazon for $120. It has the metal gears and after stuffing a lot of sausage with a hand stuffer this thing was a godsend. I love it. -
Sheep casing nautural
I have been buying the small packs of sheep casing for weiners. However sometimes they are too small. Does anyone out there know where I can buy the 22 to 24mm casings with out spending $50 or $60 bucks. -
Dry sausage
Hey, Thanks for the info guys. I did raise temps in increments last time. But will be more careful next time. -
Dry sausage
I dd smoke them for at least 12 hrs and had a lot of shrinkage. Used pork butt with the venison. Still after 12 hrs the sausage temp was still not much over 145 deg. I checked the probe against a pretty good tester that I use for steaks and the like and it was pretty much rite 0n. Maybe I... -
Dry sausage
The recipe I am using is one from letssmokesausage.com. I believe it has enough fat in it. I am wondering if I should be putting water in the pan for the whole smoke. I have been getting a lot of shrinkage. I have been making my own hot dogs but have trouble finding 26 mm natural casings... -
Dry sausage
I am a newbie to this post and I have had a problem smoking that I hope can be solved by someone out there. I have a Masterbuilt smoker with a heat probe. When I smoke larger sausage like deer sausage in a 3 in casing it takes forever to get to 152 degrees if I set the smoker on a max of 170...
