Ophidion Posted December 5, 2012 Share Posted December 5, 2012 Hickory smoked 50/50 venison/pork sausage in natural casings. Paprika, celery seed, garlic powder, onion salt, pepper, salt, black pepper and a tiny but of sugar. I got the pork and pork fat from a local butcher and I shot the doe with my bow a few weeks ago (butchered myself). I made 7lbs but this is the first batch out of the smoker. Sausage making is one of my favorite things to do during the winter with my dad. After archery and rifle seasons are over, we pool our extra venison and make as much sausage as we can. This year I was the only one to take a deer so we aren't going to be making 20lbs of it but I should be able to get 11 or 12 lbs total. Link to comment Share on other sites More sharing options...
brazoseagle Posted December 6, 2012 Share Posted December 6, 2012 Awesome! Link to comment Share on other sites More sharing options...
KJND Posted December 6, 2012 Share Posted December 6, 2012 Looks great! Very nice color coming out of the smoker... Will be grinding some of my venison up with some steak fat and bacon here shortly as I'm running low on burger. Only shot one deer this year so I don't know if I'll burger everything or end up making some sausage or not. Decisions, decisions... Link to comment Share on other sites More sharing options...
winelover Posted December 8, 2012 Share Posted December 8, 2012 I missed this. Ophidion you the man! So refreshing to hear your food prep journey when we live in an easy grabsupermarket culture. Must taste out of this world Link to comment Share on other sites More sharing options...
Ophidion Posted December 9, 2012 Author Share Posted December 9, 2012 Like my dad always said, if you are going to do something, do it right and take your time. Link to comment Share on other sites More sharing options...
brazoseagle Posted December 9, 2012 Share Posted December 9, 2012 Do you ever add jalapenos to your sausage recipe? Is yours a German Style spice? Link to comment Share on other sites More sharing options...
Ophidion Posted December 9, 2012 Author Share Posted December 9, 2012 It's a Hungarian style except hickory is used instead of alder wood. Link to comment Share on other sites More sharing options...
BoomerSooner Posted December 21, 2012 Share Posted December 21, 2012 Sausage looks and sounds GREAT ... little wine, cheese, good crusty bread followed by a nice cigar .... LIFE IS GOOD Link to comment Share on other sites More sharing options...
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