Made a batch of my first venison summer sausage... And all i can say is WOW[8D] below are some pics i hope they show up.....
(http://i30.photobucket.com/albums/c323/BigCountry71/DSC00550.jpg)
(http://i30.photobucket.com/albums/c323/BigCountry71/DSC00551.jpg)
(http://i30.photobucket.com/albums/c323/BigCountry71/DSC00552.jpg)
(http://i30.photobucket.com/albums/c323/BigCountry71/DSC00553.jpg)
2 + 2 = 4 thumbs up...
eat the beast...
owrstrich
What wood did you use? And how did you stuff your casings?
Looks like you did a good job!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JVR</i>
<br />What wood did you use? And how did you stuff your casings?
Looks like you did a good job!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I used pecan for smoking.... I took a mixture of deer meat and pork fat ran it thru a grinder i got from Cabelas, first coarse then fine. After that i got a seasoning kit from L.E.M products(which calls for 10lbs of meat) that came with casings and all for $9.00 at Bass Pro Shops. Smoked for 4 hrs between 170-180 turned off smoke and kept the temp the same until internal temp reached 165. They had a great taste. Real moist and not dry or brittle. I've already had people wanting to buy some when i make the next batch.[:D]
Man alive those look tasty!!![:p][:p][:p]
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
I can't wait to make some summer sausage... I will try moose with hickory wood Yours looked tasty.
Chris Nelles
Looks fantastic, BC! [:p]
John
Newton MA