Not your regular summer sausage but does taste pretty good.
Venison, pork fat, red Chiles and cheese. CF
Ready for smoke:
Smoked with hickory
Snack time:
Venison Sausage
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Venison Sausage
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Re: Venison Sausage
That looks great Bill I have that same knife
Never met a cow I didn't like with a little salt and pepper.
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Re: Venison Sausage
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.
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Re: Venison Sausage
Looks good!!! Do you sell these?
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Re: Venison Sausage
Looking great there Bill!
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Re: Venison Sausage
Looks really good
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Re: Venison Sausage
Bravo!! That is impressive. I think I have that same knife as well.
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Re: Venison Sausage
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
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
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Re: Venison Sausage
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.
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Re: Venison Sausage
Looks mighty good Bill, time to break out some crackers.
How bout some more beans Mr.Taggert? I'd say you've had enough!
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