Mix 8 pound of venison with 2 pound of pork sausage, seasoning, 2 teaspoons of (Insta-cure #1), ice water and stuff in 2 1/2" casings.
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I use an old double door freezer for a smoker with a hot plate for heat and sawdust for smoke and a couple temp. probs so I can see the temp. inside the smoker plus the Internal temp. of the Sausage.
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I smoke for about 4 hours and then place the Sausage in the oven at 180 degrees until the Internal temp. of the Sausage is 156 degrees.
Remove the Sausage and shower with cold water to help reduce shrinkage.
Place in the refrigerator for 12 hours and it is ready to eat.
I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second.
I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second.