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<blockquote data-quote="r00s7a" data-source="post: 2842313" data-attributes="member: 9675"><p>Guess our cooking sticky disappeared. Whipped up some venison hot links this past week from a new recipe and got them on the smoker this weekend. I enjoy making sausage more than just about anything I can think of. It gets painful towards the end, but pulling those beauties off the smoker makes it all worthwhile. </p><p></p><p>The seasonings</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7320.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The players on the field. Do not like a dry sausage, and when using a lean meat like venison I up the fat. Started off with 7 lbs trimmed venison, 4 lbs pork fat from the butcher (it was pretty fatty, meatiness of pork from butcher varies), 3 lbs bacon ends. Bacon ends kick it up a notch IMO.</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7322.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Mixed. Insulated rubber gloves, no other way to do it manually without freezing your digits off.</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7323.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Notice that butt was stuffed! (deep in the jeans she's wearing...)</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7333.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Packed</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7337.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>The money shot</p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7340.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Got plenty of heat, certainly not for those northerners that "don't like hot stuff." Good flavor, good snap.</p></blockquote><p></p>
[QUOTE="r00s7a, post: 2842313, member: 9675"] Guess our cooking sticky disappeared. Whipped up some venison hot links this past week from a new recipe and got them on the smoker this weekend. I enjoy making sausage more than just about anything I can think of. It gets painful towards the end, but pulling those beauties off the smoker makes it all worthwhile. The seasonings [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7320.JPG[/IMG] The players on the field. Do not like a dry sausage, and when using a lean meat like venison I up the fat. Started off with 7 lbs trimmed venison, 4 lbs pork fat from the butcher (it was pretty fatty, meatiness of pork from butcher varies), 3 lbs bacon ends. Bacon ends kick it up a notch IMO. [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7322.JPG[/IMG] Mixed. Insulated rubber gloves, no other way to do it manually without freezing your digits off. [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7323.JPG[/IMG] Notice that butt was stuffed! (deep in the jeans she's wearing...) [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7333.JPG[/IMG] Packed [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7337.JPG[/IMG] The money shot [IMG]https://www.okshooters.com/data/MetaMirrorCache/questmhsa.com_r00s7a_IMG_7340.JPG[/IMG] Got plenty of heat, certainly not for those northerners that "don't like hot stuff." Good flavor, good snap. [/QUOTE]
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