Deer sausage question

Wouldn’t even be 24 hours

Thanks pro. Cause I’m beat lol. It’s tied up tight in bags. Fridge in garage gets pretty cold. Top shelf water bottles actually freeze

Put it in the fridge uncovered. Dries out casings a little.

You won’t have any issue keeping it overnight in the refrigerator. My process is to grind, season and stuff on the first day. I leave in the fridge overnight and smoke the second day. Then it’s wrapping for the freezer. Never an issue.

I have a large upright smoker that I built myself. It will hold approx 75-80 pounds of sausage at a time.

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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.

My stick burner is pretty nice. I won it a few years ago in a raffle at the National Sand Bass Festival in Madill, OK. It was made by the 4H club at Madill HS.

But the damn thing is finicky on really low temps. I'll have to do some monkeying around on it.

I have 2 vertical dynaglo propane smokers. They have worked great but I am close to finishing a 4 foot by 4 foot and 6 foot tall smoker. It has 3 rows of cinder blocks and wood for the top. I will use propane for heat and have cast iron pots to put wood in for smoking. I will have at least three racks to put sausage or jerky on as well as other meats. I will also experiment with hanging sausage. I will have 5000 plus square inches of cooking surface

Been trying hard but I can’t seem to hey game sausage how I like it.

1. How do I remove all gamey taste.? I do 50-50 well cleaned deer and store bought Boston butt and it is still gamey. Yea I know it’s game but when I went to a processor they made 60-40 deer to pork taste like store bought.

2. what plates ti use to keep the grind coarse. My grind is standard plates but still at the end winds up too fine. Is it by mixing or grinding?