Post by steiny on Nov 27, 2006 20:53:14 GMT -5
O.K., for starters, let me explain we are quite experienced at butchering, so looking for some rather detailed help. Here is my plan, now tell me what you think?
In the last couple years we have perfected venison italian sausage, stuffing it into hog casings, etc. and it comes out great. What we are thinking now is to come up with a good summer sausage mix, stuff it in hog casings (brat size 1-1/2"), tie them off into 12" links, then put them in the smoker on a low heat to cook them. They would be somewhere between snack sticks and summer sausage size, but I don't see why it won't work.
Any thoughts?
Any good mix recipes?
In the last couple years we have perfected venison italian sausage, stuffing it into hog casings, etc. and it comes out great. What we are thinking now is to come up with a good summer sausage mix, stuff it in hog casings (brat size 1-1/2"), tie them off into 12" links, then put them in the smoker on a low heat to cook them. They would be somewhere between snack sticks and summer sausage size, but I don't see why it won't work.
Any thoughts?
Any good mix recipes?
