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deer sausage

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  1. B

    Mold on Deer Sausage

    Hi everyone, this is my first time posting. I’ve been using these forums for a while now, and they’ve been incredibly helpful. My family has a tradition of making large batches of deer sausage every year. We cold smoke them and then dry age them by hanging them in the smokehouse for about six...
    • Browningguy
    • Thread
    • airflow and ventilation cold smoking deer sausage dry aging mold growth mold prevention potassium sorbate sasuage casings sausage-making tips smokehouse
    • Replies: 4
    • Forum: Curing
  2. J

    deer sausage

    I was thinking 10% beef suet 10% 70/30 hamburger 30% pork butt and 50% deer does that sound about right or should i gor 20% pork and 60% deer I want a little bit of the game tast but not to much I've never done this so I'm not sure what percent to use of anything
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