Venison dried sausage

[NYBowhunter]

Whipped up a  20lb. batch, 50/50 mix of venison and pork  butt to make dried sausage. Sits in fridge overnight then tomorrow we stuff in hogg casing, smoke for 12 hours then dry hang for 2 weeks. Cooked up a patty to taste test. Will post more pics of the stuffing, smoking and drying process.

 

Edited February 2 by NYBowhunter

[mowin]

19 minutes ago, NYBowhunter said:

Whipped up a  20lb. batch, 50/50 mix of venison and pork  butt to make dried sausage. Sits in fridge overnight then tomorrow we stuff in hogg casing, smoke for 12 hours then dry hang for 2 weeks. Cooked up a patty to taste test. Will post more pics of the stuffing, smoking and drying process.

 

What are you hanging it in? 

[NYBowhunter]

9 minutes ago, mowin said:

What are you hanging it in? 

I have an enclosed seasonal  patio that remains cool this time of year.

[NYBowhunter]

 

Edited February 3 by NYBowhunter

[mowin]

Does the humidity have to remain in a certain range? 

[NYBowhunter]

11 minutes ago, mowin said:

Does the humidity have to remain in a certain range? 

I never guaged the humidity, definitely would not want a damp area that would promote mold. It's pretty dry and cold area where I hang.

[crappyice]

The mold growth/humidity gauging is what prevents me from doing this even though I really want to. This could be the thread that pushes me over the edge!

Following closely..drooling already!!!

[mowin]

1 hour ago, crappyice said:

The mold growth/humidity gauging is what prevents me from doing this even though I really want to. This could be the thread that pushes me over the edge!

Following closely..drooling already!!!

Same here.  I've read a old fridge works good for drying. 

[NYBowhunter]

Making progress, stuffed and in the smoker for 12 hours. 20 lbs. made 47 sticks, .12 inches each.

[NYBowhunter]

[mowin]

Looking great. 

[Robhuntandfish]

Wow that is awesome.   

[Spaceman Spiff]

Officially drooling 

 

[crappyice]

4 hours ago, NYBowhunter said:

Making progress, stuffed and in the smoker for 12 hours. 20 lbs. made 47 sticks, .12 inches each.

Looks awesome...curious about your hanging to smoke. What size smoker is that? And do you turn(switch the top and bottom of links) them throughout the smoking process. I will have 14 pounds hitting the smoker tomorrow of more jalepeno cheddar for my hunting partner. I lay them on 4 racks and rotate often and can't fit much more than the 14 pounds that way

[NYBowhunter]

12 hours ago, crappyice said:

Looks awesome...curious about your hanging to smoke. What size smoker is that? And do you turn(switch the top and bottom of links) them throughout the smoking process. I will have 14 pounds hitting the smoker tomorrow of more jalepeno cheddar for my hunting partner. I lay them on 4 racks and rotate often and can't fit much more than the 14 pounds that way

Its a standard size (not very big) Masterbuilt smoker. It's tight but I got the whole 20lbs in there. I don't turn or rotate, they hung like that for 14 hours.