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  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Venison Ring Sausage

    Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at 110 with smoke, and 2 more hours at 130 with smoke for a little more color to the casing. This was a total of 35 pounds, each flavor was done in 5 pound batches and yielded about 8 vacuum sealed packages per flavor.

    Maple, Stadium, Bacon Ranch and Italian ring sausage just into the smoker.


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    Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker.


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    Country Style, German Bologna and Kielbasa ring sausage just into the smoker.


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    Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker.



    Thanks for looking!

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Awwww MAN!! Gimmee summa dat!!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    somebody was busy.

    Great looking sausage. Bet it tastes fantastic.
    Jim

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