Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.
@Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. This hit finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with @Parksider. I think it’s a love-hate thing
I started doing it the same way with the turkey fryer pot on the stove at 170* without vacuum sealing. what a time saver and the meat was evenly cooked and moist.