re: Deer sausage question

quote:

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I've told my wife I needed a The Sausage Maker unit to see what her reaction would be. It was lukewarm, which means yes but I'm not sure if it's worth that much coin.

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I make my own boudin, andouille, Italian, green onion and hot sausage. I have the basics, but they work very well.

I have a hand crank #10 stainless steel grinder and a designated sausage stuffer that can hold 5 lbs. of product that is hand cranked too. Once filled and with the casing on the tube, it takes me less than 5 minutes to run through the process.

I usually only smoke the andouille and will leave the sausage uncovered on baker's cooling racks in the fridge overnight so the casing dries sticky to the touch and then smoke them till done the next day.

Matter of fact, I have three 3+ lb. pieces of seasoned pork belly in my big homemade smoker right now so I can have some bacon for the freezer.

My homemade smoker is my most versatile since I can cold smoke things like salmon, cheeses, etc. or crank up the heat to make beef jerky and bacon or crank up the heat even more for cooking pork butts, briskets, chicken, etc.