Discussion in 'Sausage' started by whiskeypapa, Jul 4, 2011.

  1. While making the cheese smokies, I took ten pounds of venison to make some Honey/Garlic Pepperoni sticks 


    All ground and mixed and ready for the fridge for the night


    Next day they got stuffed in a #22 colagen casing using my 40# hydraulic stuffer


    Stuffed and waiting for the smoker to heat up


    Out of the smoker and hanging for an hour or so to  bloom


    Ready to be cut and vacuum packed


    A shot of the finished product


    While waiting for the smokies and pepperoni to cook, I made 10 pounds of venison burger patties for the summer BBQ season.


    Thanks for looking.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job! Everything looks delicious!
  3. Every sausage you make looks fantastic...Also you have a high quality.. high end sausage making setup there!!!!Those are some serious meat processing tools....thanks for sharing the Q-Views!![​IMG]
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks delicious Whiskey Papa!!
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thats one hellofa stuffer. The sausage looks nice too. [​IMG]
  6. meateater

    meateater Smoking Guru SMF Premier Member

    It all looks great. [​IMG]
  7. [​IMG]Wow.

    Happy Independence day.

  8. How about the recipe for the Honey Garlic snack sticks for a guy on the Island
  9. dlowley82

    dlowley82 Newbie

    How much honey would i use for 10 lbs of meat for honey garlic peperoni(venison)

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