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Hunting Main Board => Wild Game Recipes => Topic started by: MossyMO on February 28, 2016, 06:25:19 PM

Title: Venison Ring Sausage
Post by: MossyMO on February 28, 2016, 06:25:19 PM
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.

(http://imagizer.imageshack.us/v2/640x480q90/923/g5YlEw.jpg) (https://imageshack.com/i/png5YlEwj)
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Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker.

(http://imagizer.imageshack.us/v2/640x480q90/922/clLKMo.jpg) (https://imageshack.com/i/pmclLKMoj)
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Country Style, German Bologna and Kielbasa ring sausage just into the smoker.

(http://imagizer.imageshack.us/v2/640x480q90/924/DtRU8n.jpg) (https://imageshack.com/i/poDtRU8nj)
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Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker.

(http://imagizer.imageshack.us/v2/640x480q90/922/fvQj3G.jpg) (https://imageshack.com/i/pmfvQj3Gj)

Thanks for looking!
Title: Re: Venison Ring Sausage
Post by: John Andrews on February 29, 2016, 05:35:44 AM
 O0 That sure looks good!