Author Topic: Venison Summer Sausage (Read 924 times)

Sam3 · « **Reply #-1 on:** December 25, 2012, 11:10:08 AM »

I pretty much blew through the pronghorn SS, time for some more.
BBL

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Keymaster · « **on:** December 25, 2012, 11:40:47 AM »

Looking good Sam. Looks like a white Christmas.

nepas · « **Reply #1 on:** December 25, 2012, 01:58:58 PM »

Nice SS there Sam

Merry Christmas to you and your family.

Sam3 · « **Reply #2 on:** December 25, 2012, 07:13:03 PM »

Merry Christmas to you too Rick and family!
Finished results. Not too bad.

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MossyMO · « **Reply #3 on:** December 25, 2012, 08:14:51 PM »

Nice work on the summer sausage!

mikecorn.1 · « **Reply #4 on:** December 27, 2012, 01:17:20 PM »

Looks great!

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Sam3 · « **Reply #5 on:** December 27, 2012, 01:23:54 PM »

Looks great!

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Thanks Mike. I take a sliced shot pic later. I let them sit for two days in the refrig before I vac seal them.

Sam3 · « **Reply #6 on:** December 27, 2012, 06:17:58 PM »

Sliced shot. Went with 60/40 venison and pork. Definitely a little drier, but good!

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nepas · « **Reply #7 on:** December 27, 2012, 09:41:10 PM »

Heck yeah it looks good.

Keymaster · « **Reply #8 on:** December 27, 2012, 09:43:44 PM »

You did a great Job on those SS's Sam.