My favorite way to eat venison is as summer sausage.
So I made a 25 lb batch a couple weeks ago.
Its 1/2 venison, 1/2 pork butt.
This time I used 20% less salt than the recipe calls for since the family doesn't like all the salt in most sausages.
Smoked for 3 hours of hickory, then in the roaster water bath until 152-154 degrees.
Turned out great. Family and coworkers really like it.
(http://i721.photobucket.com/albums/ww217/drano38/2015-12-24_14-43-52_778_zpsen7j0wzy.jpg) (http://s721.photobucket.com/user/drano38/media/2015-12-24_14-43-52_778_zpsen7j0wzy.jpg.html)
Nice! Looks really good. Mind sharing the grinding details... once, twice? What size plates to get that texture? Thanks for sharing.
Thanks Orion
I grind once, and the plate is 6mm, so its a course grind.
May not be the typical way to do it, but it works well for me--and its quicker than two grinds.
I cut meat into strips, mix in spices, then grind. Grinding does the mixing for me.
Grinder is a Cabelas commercial, 1/2 hp, #8 neck.