Homemade Sausage Making

Second smoke is done and they're on the rack to dry through the weekend. It sure took on a nice deep mahogany with the second smoke.

The second smoke and 2 days to dry really did sharpen the flavors!

Looks great!

Makes a big difference doesn't it? I did some Cajun the same way and it made a marked difference with them as well. Sadly I kept a few single smoked one's in the fridge as a reference and I'm thinking of tossing them because they are just not up to snuff.

You bet, a very significant difference on the positive side!

Looks really nice. A classic artisan style sausage.

Thanks for the recipe Red! This will be a yearly product after hunting season!

It's venison sausage time again! Made 20lbs this weekend, stuck to the same recipe that I posted earlier. If something works, why change it?

Just got back from my Eastern Alberta Mule deer hunt. 2 does cut up last night. My daughter is coming home to hunt on the weekend and next week for reading week. We should have some success and I'll be turning some fresh harvested deer (hopefully!) into some more of this the following weekend.

Got a batch started. 7 kg of venison and 7kg of pork cubed and in the salt/cure.

15 kg made and sitting on the smoke sticks in the meat shed overnight. Into the smoker tomorrow morning.

Resting overnight.


First smoke done.

Looks like a nice bunch of sausage. How ist after the second smoke? And can you post a photo of the cross section?

Second smoke done yesterday. Was awesome with just the first smoke. Will post a cross section pic tonight.

Alright, you win! That looks fantastic. Are those 35-38 mm casings or is it just perspective making them look even bigger and more delicious?