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  1. Qazaq15

    Venison jalapeño cheddar sausages 2nd try

    Dang! I’m definitely a 5 lb batch guy, that’s about all I have the patience and space for. It’s a little intimidating the first time you try but there really isn’t a whole lot to it. I do have a question about salt content though. If I want to get my salt from a few different sources(curing...
  2. Qazaq15

    Venison jalapeño cheddar sausages 2nd try

    Good tip, I’ll look for that when I’m shopping for one.
  3. Qazaq15

    Venison jalapeño cheddar sausages 2nd try

    First I tried using the grinder to stuff it with. It kept pushing a bunch of air into the casings and it was difficult to control. So I used my jerky gun and that worked better, but I had to stop and reload it frequently. Being able to load 5 or 10 lbs of meat into a stuffer would be a huge...
  4. Qazaq15

    dumbass

    I believe it. It’s easy to introduce a little dirt and grime during the field dressing and processing. I would never eat wild game sausage without cure.
  5. Qazaq15

    Venison jalapeño cheddar sausages 2nd try

    So this is my second try, and I think I nailed it! The first time I used salted pork fatback, and I didn’t take the salt into account. It was good but too salty, with little pieces of skin. This time I only added the cure #1, with the peppers and cheese, and cut the skin off the fatback...
  6. Qazaq15

    New guy from Georgia

    My name's Mike, I stumbled across this forum looking for sausage recipes. I love deer hunting, and figuring out different ways to prepare venison. I've made a lot of jerky in past years, which is a huge hit with family and friends. This year I bought a smoker and I'm looking to use it to make...
  7. Qazaq15

    Using cure in ground jerky

    So it makes sense to fill the water pan up until the jerky reaches temperature. I've wondered about that, now I know.
  8. Qazaq15

    Using cure in ground jerky

    Very helpful, thank you! I've just started using a smoker to do it, before that I had one of those round white plastic dehydrators. I'm all about the science, and as much as people bad mouth the government, they do provide good practices for people willing to listen.
  9. Qazaq15

    Using cure in ground jerky

    Thanks! Do they have one for making sausage as well?
  10. Qazaq15

    Using cure in ground jerky

    Hi all, new member here. I've been making ground venison jerky for a few years now, and I've always heated it up to 160 degrees or higher to avoid getting sick. If I use Cure #1, is it necessary to get it that hot? Or can I just keep it at 145 degrees for the duration?
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