Jerky & Sausage

One of the first things that Patrick ever made me out of venison was Jerky, it's one of my favourites and my friends love it too. I am always getting requests during deer season. It's like people can just sense it.

Anyway I have inherited the job of making it, since I am the one in the house that likes it the most. This year I had a helper, Gabe is getting more and more excited about helping me in the kitchen. 

We added the Cure and Seasoning and let it sit in the fridge for 4 hours.

Then we loaded up the Jerky Cannon and filled up the Dehydrator trays.

About 6 Hours later it was done! Yay, snack time.

Sausage.

We have only attempted sausage one other time and it didn't turn out like it should have. We made it in the oven that time, so this time we made it in the smoker, decided that a different approach was the way to go.

We smoked it for

Then put it in the oven for 1 hour at 300 degrees F.

The goal was a internal temperature of 165.

All done.

Well it could have turned out better, it was dry, but the flavor was ok. Patrick said he thinks it needs more fat and I'm guessing there was too much air in the casing.

It's eatable but we still haven't perfected anything. Gabe liked it, so it's a small victory. At least it's not going to waste.