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Hot Italian venison sausage

tony111

Smoke Blower
97
41
Joined Nov 7, 2007
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Useing up some of last season's venison and pork from the freezer
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grinding 2 lbs venison, 2lbs pork and 1 lb. Pork back fat through a 1/8 plate
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used the jerky cannon to stuff 32mm casings since I was only doing 5 lbs
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after over night rest in the frig first hour in the smoker at 120. Bumped up to 140 and raised 10 degrees an hour after that to finish at 155 internal
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10 min ice water bath and an hour of blooming. These turned out great and will be doing more of these. Thanks for looking.
 

oberst

Meat Mopper
208
129
Joined Jan 8, 2015
Those look great! How hot are they? Would most folks say they are spicy but fine? Or would u have to like a pretty hot sausage to like them?

That big stainless work table of yours looks mighty useful!
 

sawhorseray

Master of the Pit
SMF Premier Member
1,872
1,614
Joined Oct 17, 2014
Nice color and your links are uniform, a Class A piece of work, Like! RAY
 

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
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Joined Jun 11, 2015
Awesome looking sausage sure could do away with one with some onions and peppers.

Warren
 

xray

Master of the Pit
OTBS Member
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Joined Mar 11, 2015
Those sausages look great Tony! Looks like a good amount of flavor and heat. I like it!
 

Ishi

Meat Mopper
SMF Premier Member
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Joined May 30, 2018
Looks very good! Thanks for sharing!
 

tony111

Smoke Blower
97
41
Joined Nov 7, 2007
Oberst I think the heat is just right, however the Mrs. thinks they are a little to hot.

Warren that is the exact way I eat them

Thanks everyone for the likes
 

Omnivore

Meat Mopper
211
167
Joined Jul 11, 2019
Those look great! I've actually been wondering how a smoked and cured hot Italian would be. My husband loves regular hot Italians but I really like the texture of a cured and smoked sausage. Definitely going to try something like this!
 

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