Venison Sausage

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Venison Sausage

Postby ChileFarmer » Sat Nov 02, 2013 6:41 pm

Not your regular summer sausage but does taste pretty good.
Venison, pork fat, red Chiles and cheese. CF :D

Ready for smoke:
Smoked with hickory
Ready for Smoke.jpg
Ready for Smoke.jpg (69.13 KiB) Viewed 1445 times

Snack time:
Venison Sausage.jpg
Venison Sausage.jpg (89.27 KiB) Viewed 1445 times
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: Venison Sausage

Postby BluDawg » Sat Nov 02, 2013 6:49 pm

That looks great Bill I have that same knife :D
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
User avatar
sparetimetoys
Bandolero
Posts: 580
Joined: Thu Apr 25, 2013 7:57 am
Location: Plano TX
Contact:

Re: Venison Sausage

Postby sparetimetoys » Sat Nov 02, 2013 7:05 pm

Am I seeing things or is your cold smoker made out of square tubing and plywood?
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
User avatar
rcart76
Cowboy
Posts: 284
Joined: Tue Jun 01, 2010 9:08 pm
Location: Weatherford Tx
Contact:

Re: Venison Sausage

Postby rcart76 » Sat Nov 02, 2013 9:15 pm

Looks good!!! Do you sell these?
User avatar
jmcrig
Bandolero
Posts: 597
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: Venison Sausage

Postby jmcrig » Sun Nov 03, 2013 8:09 am

Very nice. The texture looks great, you hit the mark. :cheers: :cheers: :cheers:
Mark Crigler
User avatar
Gator
Sheriff
Posts: 6589
Joined: Mon Dec 11, 2006 3:53 pm
Location: Coppell, TX
Contact:

Re: Venison Sausage

Postby Gator » Sun Nov 03, 2013 8:28 am

Looking great there Bill!
Gator

"I won't tolerate rude behavior" - Woodrow F Call
User avatar
spacetrucker
Outlaw
Posts: 1157
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Venison Sausage

Postby spacetrucker » Sun Nov 03, 2013 9:46 am

Looks really good :D
Good Cue to ya..
User avatar
Griffin
Cowboy
Posts: 396
Joined: Fri Dec 10, 2010 8:29 am
Contact:

Re: Venison Sausage

Postby Griffin » Mon Nov 04, 2013 1:22 pm

Bravo!! That is impressive. I think I have that same knife as well.
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Venison Sausage

Postby ChileFarmer » Mon Nov 04, 2013 7:51 pm

Thanks for the kind words. It was a good project with good rewards.

spacetrucker, the smokehouse is all wood, the inside of the door is covered with sheet metal. I have had the temp up to 350° with no trouble.

Question for who might know. I used collagen 3" casing but do see where some people use
Fibrous casings. Is one better for some things than others.
The knife is a wusthof made in Germany about a 7" blade. I like it. CF
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
jmcrig
Bandolero
Posts: 597
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: Venison Sausage

Postby jmcrig » Mon Nov 04, 2013 8:23 pm

ChileFarmer wrote:Question for who might know. I used collagen 3" casing but do see where some people use
Fibrous casings. Is one better for some things than others.
The knife is a wusthof made in Germany about a 7" blade. I like it. CF


I think traditionally the fibrous casing are more for dry cured sausages. I use collagen for my summer sausage. The size is determined by what I feel like, and what I have available.
Mark Crigler
User avatar
limey
Deputy
Posts: 3170
Joined: Sun May 31, 2009 7:10 pm
Location: Burleson,Texas
Contact:

Re: Venison Sausage

Postby limey » Mon Nov 04, 2013 10:22 pm

Looks mighty good Bill, time to break out some crackers. :thap:
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest