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First try at deer sausage

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    First try at deer sausage

    Or, not bad for a couple of amateurs.

    Some of you may remember that recently I bought some toys, one being a LEM sausage stuffer. Well, a buddy got his deer and we decided to try our hand. He took his best 8 pounds of scrap, I added 8 pounds of commercial pork picnic trim, and we made 8 pounds of Kielbasa, 4 pounds of country sausage, and 4 pounds of maple onion bratwurst. Here are some random photos. We did this in my garage to keep things cooler.
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    Taste testing during the sausage making was important.
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    Only the Kielbasa was smoked. My buddy took pictures of the ones he smoked, and he tried one when they were finished, while I took no photos and put mine straight in the freezer after smoking.
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    Neither of us has tried the finished product on the bratwurst yet. The country sausage we made into patties, and I made some for breakfast yesterday.
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    Learned a lot, enjoyed the process, and extremely happy with the results.

    #2
    Like to eat Dead Deer. Got some in dead-deer summer sausage and pepperoni in the fridge.
    tastes better DIY, from kill to table. pass the PBR, please.
    maple-onion bratwurst sounds good.

    Comment


      #3
      Nice job

      Comment


        #4
        Looks good. Nice color on the smokes ones!!

        Comment


          #5
          Looks great JCGrill ! I've only done sausage a few times...but so fun.

          Comment


            #6
            Looks great! I never get that nice color when smoking fresh sausage. Any tips?

            Comment


            • Backroadmeats
              Backroadmeats commented
              Editing a comment
              What kind of wood are you using?? Yes 250 is plenty high..

            • JCGrill
              JCGrill commented
              Editing a comment
              Backroadmeats the photo there is my buddy using a Bradley, not sure what he was running. Personally I got a similar color running on my pellet smoker with a blend of woods.

            • Backroadmeats
              Backroadmeats commented
              Editing a comment
              JCGrill in my opinion the hickory gives it that bright red color. I use a sawdust blend of birch hickory and maple. I have used pecan in the past and the color was more brownish than red.

            #7
            Very cool, an informative. Looks an sounds tasty!

            Thanks fer takin us along!

            Comment


              #8
              Sausage making is a pretty cool event! I’ve don’t it a few times and enjoy it and get better with the process each time! This looks like some good stuff, right here! As does that breakfast you made up!

              Comment


              • JCGrill
                JCGrill commented
                Editing a comment
                It was a very tasty breakfast, although I was disappointed that I broke the egg getting it out of the pan. But I have definitely upped my homemade hashbrown game.

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