Venison Ring Sausage

[mossymo]

Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at 110º with smoke, and 2 more hours at 130º with smoke for a little more color to the casing. This was a total of 35 pounds, each flavor was done in 5 pound batches and yielded about 8 vacuum sealed packages per flavor.

Maple, Stadium, Bacon Ranch and Italian ring sausage just into the smoker.

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• mossymo
• Feb 28, 2016

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Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker.

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• mossymo
• Feb 28, 2016

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Country Style, German Bologna and Kielbasa ring sausage just into the smoker.

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• mossymo
• Feb 28, 2016

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Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker.

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• mossymo
• Feb 28, 2016

Thanks for looking!

 

[dukeburger]

Beauty sausage! I'm dying to try that Stadium seasoning. Points!

 

[whistech]

WOW, those sausages look wonderful and I;m sure they taste even better!     Great job Mossy.

 

[badgerbbq]

Looks great whish I was your neighbor.

 

[SmokinAl]

Man o man That's a mess of sausage.

Great color, I bet they are going to taste real good.

I'd like to try them all.

Points to you!

Al

 

[pc farmer]

WOW    Looks great.

 

[disco]

Wow!

Points for a whole lot of tasty!

Disco

 

[boykjo]

Nice batch of sausage....................they look great.......

Points!!!

Joe