First try at deer sausage

[Backroadmeats]

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.

[JCGrill]

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]

What kind of wood are you using?? Yes 250 is plenty high..

[Jfrosty27]

I run a lot hotter. Around 250. I bet that’s the secret. I will try it very low next time.

[JCGrill]

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.

[JCGrill]

Not sure, since I'm a newbie. Low temps? We were running around 175.

[barelfly]

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!

[Mr. Bones]

Very cool, an informative. Looks an sounds tasty!

Thanks fer takin us along!

[Jfrosty27]

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

[Skip]

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

[Backroadmeats]

Looks good. Nice color on the smokes ones!!

[JOE E]

Nice job

[bbqLuv]

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.

[JCGrill]

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.







Taste testing during the sausage making was important.


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.




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.


Learned a lot, enjoyed the process, and extremely happy with the results.