- Joined Dec 3, 2011
This was my first batch this fall. Started making sausage last year, and really turned out good. We thought we had it all down pat. This is 65% venison and 35% pork trimmings from the butcher. Were using ps seasoning packs and really like em. Done a 25# batch. Using a #8 smoke hollow gas rig. Have to watch low end temp really close or will get too hot! Usually have door cracked and one burner on. The finished sticks look good tight casings and good color. What makes the meat stick to casing? And the stick is a little soft. I pulled at 154'. Using a small casing. 1"x12"