Deer Sausage

Discussion in 'Sausage' started by splash, Dec 13, 2009.

  1. splash

    splash Newbie

    Made up a batch of deer and pork sausage. Vacummed half and put up unsmoked and the rest is on the smoker as we speak. Will post pics of the end result

    [​IMG]

    [​IMG]
     
  2. oneshot

    oneshot Master of the Pit SMF Premier Member

    Lookin good there Splash. Do you get an even smoke flavor with the sausage laying on top of each other like that????
    I love that little side arm, what is it???? [​IMG]
     
  3. splash

    splash Newbie

    Thats just it sitting in the fridge till ready to smoke. My smoker has a couple rods that I just drape the sausage over and let it hang.

    Sidearm is Springfield XD 9mm, it goes where I go [​IMG]
     
  4. thadoc

    thadoc Smoke Blower

    That sure is some nice lookin sausage! Is that an LEM vertical stuffer? How long did it take you to stuff with that setup?
    Love the side arm, I was thinkin it was a Glock, Springfield XD- nice piece! Is your state an open carry state? Here in MN it is but, I choose to conceal most of the time!

    Lookin forward the seeing the final product, keep it up dude![​IMG]
     
  5. splash

    splash Newbie

    No its the 5lb stuffer from Grizzly Industrial, thats a LEM mixer in the background. I started at 1pm and finished around 6 that was me grinding, mixing and stuffing by myself and keeping everything washed and clean between processes. I had 15lbs of deer sausage and 10lbs of pork sausage.

    Louisiana is an open carry state also, but I prefer to carry concealed. I just didn't have my cover shirt on.
     
  6. thadoc

    thadoc Smoke Blower

    NICE!! I have been looking into investing in one of those vertical stuffers, last time I made sausage I only made 8 pounds and it took me over 2 hours just to stuff them. I think I could really cut down the time with a nice stuffer like that!

    "More power to the Sheepdogs, keepin the family safe."[​IMG]
     
  7. splash

    splash Newbie

    Well here are the results

    [​IMG]

    [​IMG]
     
  8. oneshot

    oneshot Master of the Pit SMF Premier Member

    Lookin good Micky!!!! What temp did ya smoke those at???
    I can't wait ta see what happens when someone tries ta steal them...lmao [​IMG]
     
  9. splash

    splash Newbie

    Started about 130 for about an hour then 150 for about 3 hrs then to 170ish till internal temp is 152-155 then pull them and let them rest overnight. Total time is about 5-6 hours. I tried a sample awhile ago and they came out pretty good if I do say so.
     
  10. mikes334

    mikes334 Newbie

    I'll tell those sure look good. I have never tried deer sausage. Are they any good?
     
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice job Splash. Got a permit for that firearm?. Lol.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those are some really nice looking sausage there Splash. What kinds are they??
     

Share This Page