Venison Sausage

Sausage making and curing meats.

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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

Snack time:
Venison Sausage.jpg
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Re: Venison Sausage

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

That looks great Bill I have that same knife :D
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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.
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Re: Venison Sausage

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

Looks good!!! Do you sell these?
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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:
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Re: Venison Sausage

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

Looking great there Bill!
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Re: Venison Sausage

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

Looks really good :D
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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.
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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
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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.
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Re: Venison Sausage

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

Looks mighty good Bill, time to break out some crackers. :thap:
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