I shot a deer last weekend, rather than taking it to the locker for processing I decided it would be fun to try making my own sausage. I little bit of searching on here got me to rnyboy's thread and recipie. It sounded simple enough do I decided to give it a go. The ingredients all measured out. I didn't have prague #1 so I used Morton's tender quick and ommited the salt from the recipie. Had some good help. The mix. Good tasting sample. All stuffed. The fermentation chamber pulling double duty. I usually only use this for beer but now it ferments sausage too. Going to get them hung today and ferment at 40f for a few days before smoking. More pics to come in a few days... Stay tuned.