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Hunter sausage

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Hunter sausage

Postby Big Guy » Sat Dec 09, 2006 12:40 pm

I just stuffed a batch of hunter sausage last evening. 95% venison, 5% pork fat. It is now incubating and will be smoked tomorrow then dried for about a month. My pepperoin and calabrese are almost dry too. :D Pics to follow tomorrow.
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Big Guy
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Postby THING » Sat Dec 09, 2006 1:13 pm

Can't wait, what sort of quantities are you producing Big Guy?
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Postby Big Guy » Sun Dec 10, 2006 10:42 pm

Smokies incubating

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Going into the smoker

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out of the smoker and onto the drying rack, They will be ready in 6-8 weeks.

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