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Venison Ring Sausage

 
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MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 252
Location: Glenburn, ND

PostPosted: Mon Feb 29 16 7:05 am    Post subject: Venison Ring Sausage Reply with quote

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 110º with smoke, and 2 more hours at 130º 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.


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Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker.


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Country Style, German Bologna and Kielbasa ring sausage just into the smoker.


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Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker.



Thanks for looking!
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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13524
Location: Mississauga ON Canada

PostPosted: Mon Feb 29 16 7:16 am    Post subject: Reply with quote

Mossy very nice job on the links....great color on them...did you use pre mixed seasonings for all those or did you put everything together from scratch.
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Horizon Offset (Marshall RD Special)
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MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 252
Location: Glenburn, ND

PostPosted: Mon Feb 29 16 7:32 am    Post subject: Reply with quote

Canadian Bacon wrote:
Mossy very nice job on the links....great color on them...did you use pre mixed seasonings for all those or did you put everything together from scratch.


They are all seasonings my wife and I offer except for the Kielbasa which we will have available soon at www.OwensBBQ.com/sausage-seasonings-jerky-mixes.html
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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13524
Location: Mississauga ON Canada

PostPosted: Mon Feb 29 16 7:44 am    Post subject: Reply with quote

MossyMO wrote:
Canadian Bacon wrote:
Mossy very nice job on the links....great color on them...did you use pre mixed seasonings for all those or did you put everything together from scratch.


They are all seasonings my wife and I offer except for the Kielbasa which we will have available soon at www.OwensBBQ.com/sausage-seasonings-jerky-mixes.html


Nice....I have been totally lazy in my old age this winter break from work....
I am going to knock the cobwebs off the grinder and stuffer and makes some fresh links soon.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
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