Sunday Sausages( venison pepperoni and farmers sausage)

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Meat Mopper
Original poster
Nov 14, 2013
292
63
St Albert, AB
Got 10kg of venison from a buddy to turn into sausages(i get to keep half) so started with the pepperoni sticks(from the partially dry pepperoni from lets make sausages) and adapting to a fully cooked, smoked pepperoni stick.

I'm going with 50/50 venison and pork shoulder(venison had 20% pork back fat added).

ground up and ready to go


inot the cases( using a few diffent colored collagen casings, plus one hog casing for pizzas)


hangin out...


now they are drying in the smoker at around 100f, will be adding pecan/apple smoke shortly, and then starting to stuff the farmers sausage into hog casings....more to come.
 
Thanks guys, everything turned out well. The pepperoni was good flavour, however fairly mild. I'll definitely add more heat to it next time.
 
Dang it man that looks great!!! Do you have a recipe for TAG SOUP STICKS LOL down to the nitty gritty for me, two more weekends and it is over, 
th_crybaby2.gif


A full smoker is a happy smoker 

DS
 
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