Circle of life eh Jerbear

Pete, that's what I have on my smoker is an attachable smoke generator, my smoker has a gas burner but ill also use a hot plate for some applications, it allows me to get such a low temperature I can cold smoke salmon, even cheese

I'd say it looks fantastic!!looks to have good definition by the photo & good colour. I'm drooling right now!!!

I'd have to agree with Dave, 20% pork fat by weight will make the lean venison succulent and juicy

Redzed get yourself some 16'th" inch wire and a big snare block lol
PETA?!?!? PETA is flatbread that you put slices of animal on to eat as far as I'm concerned!!

Nice big guy!! I got some moose in the freezer, it's getting pulled out today for pastrami.
YUM!!!

Crusty044, I was fortunate enough to buy a few of those Flemish giants, they are massive bunnies for sure!! They are great eating as well, but I'm unable to obtain any as of late. Haha I remember making some stew with half of one, and my friend's brother actually said there was too much meat in the ...

Thanks Jerbear & Crustyo, I have enough rabbit to try all those ideas & think I will over the winter, as my friend and I are regularly out snaring and hunting:-) I've done pâté w rabbits & Justin has done confit before, but have yet to try rilettes. We're both pumped to try those!!

Right on, thanks much Ross!!:-) it sounds great, I think I'm going to have to try that one. Our snowshoe hares do get big which makes them prime candidates for sausagification lol!! I was just chatting with my hunting partner and we are going with a fresh sausage this round. We are doing a French cr...

Hello everyone, happy New Years!!! It's been awhile, I've got an abundance of wild rabbit in the freezer...Mmmmm Anyone here ever made rabbit sausage before?? Just interested in getting feedback and ideas from all the talented folks here. When I make my fresh rabbit sausage I will post the recipe. I...

Snagman, that looks & sounds too good to be legal anywhere in the world!!
I know some duck hunters that are going to LOVE this Idea Way to go man

Hi everyone:) I am planning on making a fermented polish sausage, both a dry type and a semi dry type. I know the semi dry uses cure1, and the dry cure2, but I am wondering can I use the chr hansen FLC culture for both??
Al