I’m Mike from Bismarck, ND. I have been making deer sausage with my family for about 25 years. This year was the first time we strayed from just country style sausage. We made 25 lbs of summer sausage. This was also the first year we used meat stabilizer and sure gel. What a difference that made in the final product! Everything came from Waltons. We cold smoke all of the country style sausage and the summer sausage was smoked and cooked in a Bradley smoker until I can afford a PK! I really want to get into making sausage and other meat products at home so I don’t have to buy it in the store! Future generation
It was -27 F so we had to improvise with the smoker.