Not a total failure (SS)

[Timber II]

I’ve killed several deer now and made some sausage. I couldn’t find straight pork that back so I used pork trimmings. It turned out OK but a little drier than I wanted. my smoke tube went out partway through the smoke so they didn’t get the color I like, but the casings worked well and still have a good snap to them. Thanks for looking.

 

[Timber II]

I need some pork fatback for the next batch

 

[chef k-dude]

Looks like sausage to me! Is that cut pic with or without the casing? My attempts at deer sausage always shrunk away from the casing (no expert here). Had to peel off the casings after smoking...not that they weren't edible, it just didn't look appealing!

 

[chopsaw]

Cross section looks pretty good . I always cut mine 50 / 50 with pork butt .

I need some pork fatback for the next batch

NFDM powder would be a plus in my opinion . Plus the fat or pork grind .

 

[JLinza]

I wouldn't say no.

 

[Brokenhandle]

Looks good to me!

Ryan

 

[sandyut]

yup, id eat that.

 

[Timber II]

Looks like sausage to me! Is that cut pic with or without the casing? My attempts at deer sausage always shrunk away from the casing (no expert here). Had to peel off the casings after smoking...not that they weren't edible, it just didn't look appealing!

With casings on

 

[Timber II]

Cross section looks pretty good . I always cut mine 50 / 50 with pork butt .

NFDM powder would be a plus in my opinion . Plus the fat or pork grind .

What is this nfdm powder - remember I’m still a rookie

 

[sandyut]

What is this nfdm powder - remember I’m still a rookie

Non fat dry milk

 

[chopsaw]

What is this nfdm powder - remember I’m still a rookie

Yup . David got ya . I see the recipe you posted had Fermento . Did you use that ?
NFDM aids in the texture and helps to retain moisture .

 

[Timber II]

Yes used the TSM fermento from the sausage shop. Even called and talked to the head sausage maker Johnny and per his instructions used 10 oz for 10 lb batch.

 

[BrianGSDTexoma]

Looks good. Man I miss eating venison!

 

[millerbuilds]

I like to use pork butt/shoulder for my venison sausage IMHO it blends in better than pork belly.

- Jason