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First off excuse the cell phone pics. I'll take some with a real camera next time.
A while back I bought a package of smoked sausage seasoning from a local butcher place call Rebel Butcher. It's a very popular place for people who process their own deer as well as multiple local deer processors I'm told as well. Not terribly expensive but is enough for 100lbs. Before using the seasoning on a fair amount of the limited venison I have figured I should to try it out. I didn't have chance to hunt much with work and little ones at home so only got one doe this year.
Made a slurry of cure #1 and seasoning. Then deboned a sam's club pork shoulder. I ended up with just over 8lbs of pork.
Twice through the course plate and thoroughly mixed. I microwaved a test patty. I have to say the taste patty was pretty salty. I am finding more and more with these test patties that they shed little light on the final flavor of sausages especially smoked ones.
Then I stuffed it into some hog casings. I ran out and switched to some collagen casings for the last bit. Tied the links with butcher twine.
Relaxing while I warm up the smoker. I didn't have any potatoes so used a peach to hold the temp probe. Did this a couple weeks ago for a friend's bacon kit smoke. Peach worked great and tasted like a warm smoky peach cobbler. I definitely plan on smoking some peaches in the future. I can't imagine how awesome with a scoop of good vanilla ice cream.
I use an amazen pellet smoke that fits into a mailbox. Inside in the grill I have have a small natural gas burner for grilling as well heating the smoker.
Used pitmaster choice blend of pellets.
Smoked at 160-165 deg for about four hours. After the smoke stopped slowly raised the temp over the next three hours to 185 until an IT of 152.
Wife loved these. She seems to like each batch of sausage more and more. She says these are the best I have ever made. Going to give a few vacuum sealed packs away to friends to see what they think. All in all will definitely be making some venison ones in the near future.
A while back I bought a package of smoked sausage seasoning from a local butcher place call Rebel Butcher. It's a very popular place for people who process their own deer as well as multiple local deer processors I'm told as well. Not terribly expensive but is enough for 100lbs. Before using the seasoning on a fair amount of the limited venison I have figured I should to try it out. I didn't have chance to hunt much with work and little ones at home so only got one doe this year.
Made a slurry of cure #1 and seasoning. Then deboned a sam's club pork shoulder. I ended up with just over 8lbs of pork.
Twice through the course plate and thoroughly mixed. I microwaved a test patty. I have to say the taste patty was pretty salty. I am finding more and more with these test patties that they shed little light on the final flavor of sausages especially smoked ones.
Then I stuffed it into some hog casings. I ran out and switched to some collagen casings for the last bit. Tied the links with butcher twine.
Relaxing while I warm up the smoker. I didn't have any potatoes so used a peach to hold the temp probe. Did this a couple weeks ago for a friend's bacon kit smoke. Peach worked great and tasted like a warm smoky peach cobbler. I definitely plan on smoking some peaches in the future. I can't imagine how awesome with a scoop of good vanilla ice cream.
I use an amazen pellet smoke that fits into a mailbox. Inside in the grill I have have a small natural gas burner for grilling as well heating the smoker.
Used pitmaster choice blend of pellets.
Smoked at 160-165 deg for about four hours. After the smoke stopped slowly raised the temp over the next three hours to 185 until an IT of 152.
Wife loved these. She seems to like each batch of sausage more and more. She says these are the best I have ever made. Going to give a few vacuum sealed packs away to friends to see what they think. All in all will definitely be making some venison ones in the near future.
for the cool mailbox mod!
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