venison sausage Final open shot

Discussion in 'Sausage' started by boykjo, Nov 23, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Some how I got roped in to some venison sausage...... A budd'ys buddy brought a deer and I was volunteered to make some sausage.......it was freshly killed a few hrs before. he brought 2 shoulders 2 hinds and 2 backstraps. I deboned and wound up with 15 lbs of meat.. Had some fat leftover in the freezer. So I went to work

    loaded up

    [​IMG]

    added some pork fat in the middle of the grind.....20%

    [​IMG]

    all stuffed up

    [​IMG]

    into the cooker...no smoke here... out of dust.....oh well.. its going to someone else....something must be on my lense cause the pics are blurry

    [​IMG]

    out of the smoker....sausage has a nice brown color

    [​IMG]

    in the fridge to hang overnight

    [​IMG]

    open shot tomorrow

    Thanks for looking

    Joe
     
    Last edited: Dec 1, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Nice!!

    Gobble Gobble!!!

      Craig
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great - what kind of seasoning did you use and how long to UNsmoke it :) I usually hang my deer for a while, at least a couple of days. everybody has their own prefference I may have to try that next time.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good from here, Joe !!!

    I'll stop back for the sliced shots tomorrow.

    Bear
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Never did venison sausage.... Its pretty warm here in nc  right now so I wouldnt hang a deer unless it was in a cooler... This dear was a head shot with a 17 caliber bullet

    I will send you a pm on the seasonings

    Joe
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice Joe.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good Joe and it's nice to know all I have to do is kill them and you'll make the sausage [​IMG]
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Joe!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    So do i just drive north to pick some up.

    [​IMG]
     
  10. steve k

    steve k Fire Starter

    Nice shot!  .17 cal sometimes takes two to kill a squirrel!  It's barely a bb.
     

  11. Also surprising that it's not illegal to hunt big game with that caliber in NC.  I know it is here in Wisconsin......
     
  12. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. Hopefully you at least got a few rings or got paid for all of your work. I have to agree with you guys that everyone has their own way of thinking when it comes to venison. Do you let it hang or do you cut it up right away. Personally we hang, skin and quarter all of our deer the night they are shot and get them into the fridge or cooler then cut it up as soon as we have time. I should do some research on this or maybe someone can save the time. I know people who insist it must hang and age and I know people who insist that venison does not benefit from aging as the meat/fat fibers or whatever do not break down like they would in say beef. So does anyone know any proven science behind it? I might just have to start a thread on that.
     
  13. .17 HMR is actually smaller than a pellet or bb, pellets are .177, dont think I would advertise the method of death in this case, fairly certain this was illegal. Sausage looks great tho 
     
  14. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Some fine looking sausage ! ! [​IMG]
     
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow Joe it looks fantastic and i almost missed it
     
  16. smokin - k

    smokin - k Meat Mopper

    Nice work Joe...! I agree with Ross that you should get something out of the deal... Smiles are nice but they don't pay for your time (Or so I'm learning)...  Happy Smoking, Smokin - K
     
  17. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Great lookin sausage!
     
  18. steve k

    steve k Fire Starter

    I think it was just a rumor.  iI ya weren't there to see it, it's just a rumor.  Yeah, that's the ticket.  Maybe that's why the shooter got rid of it.
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    I have looked at the nc hunting and fishing regulations book and have found nothing about caliber size....   http://www.ncwildlife.org/Hunting/LawsSafety.aspx        I will try to find out from the wildelife commision.

    Joe
     
  20. I guess there is a possiblity that NC allows rimfire deer hunting, but most states require centerfire ammunition only, regardless, the sausage came out looking awesome, what kinda seasonings do you use?
     

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