Hot Italian venison sausage

[tony111]

Useing up some of last season's venison and pork from the freezer

grinding 2 lbs venison, 2lbs pork and 1 lb. Pork back fat through a 1/8 plate

used the jerky cannon to stuff 32mm casings since I was only doing 5 lbs

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

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]

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]

Nice color and your links are uniform, a Class A piece of work, Like! RAY

 

[HalfSmoked]

Awesome looking sausage sure could do away with one with some onions and peppers.

Warren

 

[xray]

Those sausages look great Tony! Looks like a good amount of flavor and heat. I like it!

 

[Ishi]

Looks very good! Thanks for sharing!

 

[tony111]

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]

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!

 

[crazymoon]

T111, Good looking sausage !