Kids are loving the fresh smoked deer sausage

Retterath

Veteran member
Dec 24, 2013
1,440
1
South Dakota
This stuff was right out of the smoker so it was warm but we usually always boil it or grill it. This stuff turned out really good.
 

Retterath

Veteran member
Dec 24, 2013
1,440
1
South Dakota
60% pork 40% venision. then this seasoning. let it sit for 24 hrs and smoke it with applewood chips. One big handful of chip until they burn out then. Temp from 180-200 until it gets 165deg internal temp.
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