First Venison Sausage

Discussion in 'Sausage' started by diesel, May 9, 2011.

  1. My step brother provided me with the venison (3lbs) and I added about 1 pound of pork to the mix along with about 10 oz of back fat.

    Making use of the Kitchen aid.


    Sorry, I didn't get a picture of me putting it in the casing but you can see the attachment for the kitchen aid.  I I think I am going to go ahead and invest in the stuffer.  I found on made by LIM that looks like a good deal.


    I hung the sausage for about an hour before putting on the smoker.  Then added to smoker which was running at a temp or 194 degs.  I smoked tell they reached 150.


    I removed the bottom rack and just hung them from the top.  Worked out great.

    and the finished product.  I then put them in an ice bath to cool off and then in the fridge. 

  2. richoso1

    richoso1 OTBS Member SMF Premier Member

    Congrats on what looks like a great job on the sausage. I hope it taste as good as it looks. It's all good my friend.
  3. nepas

    nepas Staff Member Moderator Group Lead OTBS Member

    Double ditto.

    Looks mighty good.

    The LEM 5 LB stuffer is a good one. The KA is good for grinding but sux for a stuffer.
    Last edited: May 9, 2011
  4. Good looking sausage you got there can you give us the spices you used ?

    thanks Ahron[​IMG]
  5. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Great looking sausage!

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