venison sausage - which wood?

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Original poster
Sep 27, 2006
Arvada, CO
I've pretty much always used apple wood chips for smoking venison sausage. My kids bought a couple of bags of wood chips for me to try - which do you think I should try first? The Apple, Cherry or Maple?
hello gkainz

i use cherry mostly for poultry and fish and i use apple for bacon poultry and i have not used maple but i would try it for the sausage or i would try the apple i mainly use hickory on all my sausage i like it best just use what ever you like
Howdy gkainz. Everyone uses hickory, cherry is good on lighter meats, you already use a lot of apple. I think if I were wanting to try something new, I'd go with the maple.

Just my opinion

Keep Smokin
Thanks, guys. It's a sort-of breakfast blend of sausage. Sort of, because I took an old standby family recipe and threw a few more spices into the mix, like Monterey Steak Spice instead of just black cracked pepper, a little red pepper flake and some bbq rub. The meat is 30% venison, 20% elk and 50% pork.

I took the familiar way out and grabbed the apple, but maple is next on the list to try. Right now I'm trying to smoke the sausage in a freakin' blizzard, as the winds kicked up and is swirling snow all over the yard. I'm having a heck of a time keeping the temps regulated - guess I'm going to start draping tarps up for wind blocks ...

I use oak.
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