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Old 12-23-2007, 08:53 PM   #1
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JamesB,

I would not smoke above 170. The fat starts to melt and causes the meat to become dry. Otherwise give it a try. I'm going to make 10 pounds of Venison Trail Bologna on Wednesday. I'm going to stuff in a fibrous casing 2" X 12". I'm using a seasoning package I found at

http://www.suttonsbayspices.com/Sausage ... a_Mix.html

A friend and myself love this mix.

Good luck.
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Old 12-23-2007, 09:03 PM   #2
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I'm with cleglue on the temp thing try to keep it below 170
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Old 12-23-2007, 09:36 PM   #3
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JamesB,

I don't have a recipe but I'm sure one of my sausage books does. Wittdog probably has something he has tried.
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Old 12-24-2007, 01:15 AM   #4
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BWs brat recipe is a good one..let me look and see...or try searching the reicpes....
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Old 12-24-2007, 04:31 PM   #5
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If your substituting venison for other meats in a sausage recipe you just need to add about 25% fat to the lean venison. The fat-cap from pork butts is perfect for that. If you can find the cheap bacon bits and pieces they work great too but do change the flavor a little.
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