This is a venison roast I cured, smoked, dried and cut thin slices. Was very good as chipped venison.

processhead I’ve been processing my own venison for many years and always remove as much fat as possible.

Jonathon This discussion was perfect timing for a recent experience. I just finished a 6 lb batch each of venison summer sausage and venison snak stix using Walton products. I used Sure Gel with the summer sausage and carrot fiber with the snack stix. I mix by hand and thought it was much easier to get good protein extraction on the summer sausage with Sure Gel than with the carrot fiber in the snack stix. I am fairly new to making cured sausage. From this experience I think I’ll stay with Sure Gel. It was easier and provided better results.

Jonathon Great idea, Masterbuilt 30 here.

I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.

Thank you all for your help, Happy New Year!

Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change

Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!

Jonathon Yes, interested. I also like Chef’s idea of adding to library for later reference.

johnsbrewhouse They look great, want to try them. Thanks for the recipe.