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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. Pics to follow tomorrow.

Can't wait, what sort of quantities are you producing Big Guy?

Smokies incubating








Going into the smoker



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