First Venison Sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

diesel

Smoking Fanatic
Original poster
Apr 29, 2008
594
28
Powhatan, Virginia
My step brother provided me with the venison (3lbs) and I added about 1 pound of pork to the mix along with about 10 oz of back fat.

Making use of the Kitchen aid.

da594e3d_IMG_20110507_141640.jpg


Sorry, I didn't get a picture of me putting it in the casing but you can see the attachment for the kitchen aid.  I I think I am going to go ahead and invest in the stuffer.  I found on made by LIM that looks like a good deal.

b9f22b04_IMG_20110507_151838.jpg


I hung the sausage for about an hour before putting on the smoker.  Then added to smoker which was running at a temp or 194 degs.  I smoked tell they reached 150.

04ebaafb_IMG_20110507_155559.jpg


I removed the bottom rack and just hung them from the top.  Worked out great.

and the finished product.  I then put them in an ice bath to cool off and then in the fridge. 

f18f04be_IMG_20110507_181837.jpg
 
Congrats on what looks like a great job on the sausage. I hope it taste as good as it looks. It's all good my friend.
 
Double ditto.

Looks mighty good.

The LEM 5 LB stuffer is a good one. The KA is good for grinding but sux for a stuffer.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky