I always had a surplus of deer burger so I needed a way to use it up. Once I finally bought the equipment, sausage making has become an addiction. I have a grinder, mixer and stuffer. The mixer and stuffer aren't essential but having the right equipment makes it a lot easier.
These are smoked chorizo cheddar snack sticks. It took about 7.5 lbs of deer burger, 1 lb. of high heat cheese and 2.5 lbs of bacon. I vacuum seal them in packs of four. The dogs are lobbying me to increase that to eight. So far, I've made sage breakfast links, sweet Italian links, smoked jalapeno cheddar summer sausage. I'm going to have to shoot more deer this year.
snack sticks.jpg
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