First batch of venison sausage... ever.

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Original poster
Nov 18, 2013
North Texas
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.

Last edited:
Thanks guys!

Its a bit salty and a little finer texture than what I'm used to , but it still fits on a cracker!

Been looking for a set of spice and cure recipes, think I might try breakfast sausage next. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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