Homemade Sausage Making

A friend gave me 4 lbs of venison, a few chops and ground. I added a couple pounds of beef and 5 lbs pork. Mixed in the Deer Sausage spice prep from the Sausagemaker, let the meat cure with it overnight and made the sausage the next day. Ground it once with a 10mm plate. Usually I grind the fatty meat separately through a smaller plate in order to disguise the fat a bit, but this time I wanted to show it in the finished product. Gave it apple smoke for a couple of hours and the flavour is quite good. Still have some of the spice mix left and will use it hopefully this fall.

looks great!

Looks very tasty

They look great! Nice shiney (new?) grinder as well.

Hey Red,
That's a nice job pal! You've got a great color on them too. I'll bet they are tasty little devils eh? I like the Sausagemaker's mixes too. Abraham "Abe" Carducci used to mix them in Buffalo NY - "Uncle Abe's" is still a hot selling item. His jerky spice is really good. Keep up the good work Red.

Best Wishes,
Chuckwagon