Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on November 19, 2012, 01:04:05 PM

Title: More Venison Slims
Post by: nepas on November 19, 2012, 01:04:05 PM

Got the #116 AC, stuffed and hanging.

1st roll. Both rolls are sheep casings.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ven100.jpg)

2nd roll
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ven101.jpg)


Little left in the stuffer so using some collagen casing up.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ven99.jpg)


Hey gotta have fun ....EH
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ven102.jpg)


In the 6 rack. PID 130-175. One in back twisted, easier to leave it.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ven6r.jpg)

Title: Re: More Venison Slims
Post by: Sam3 on November 19, 2012, 01:10:43 PM

Excellent job Rick. They came out real nice.

Title: Re: More Venison Slims
Post by: Keymaster on November 19, 2012, 03:05:40 PM

Looks great!  Happy face food art ;D