Venison Ring Sausage
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Thread: Venison Ring Sausage

  1. #1
    Senior Member MossyMO's Avatar
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    Venison Ring Sausage

    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.


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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!

  2. #2
    Absolutely beautiful!
    MAK 2 Star #2639
    MAK 1 Star# 819
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    www.theroundsfarm.blogspot.com

  3. #3
    Senior Member NorCal Smoker's Avatar
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    Jun 2011
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    Northern California
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    Looks great MossyMO. I am going to have to try to make my own eventually. You and TentHunter are pretty convincing that it is worth the effort. Thanks for sharing.
    MAK 2 Star #500
    Weber Genesis Gasser
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