so i made the sausages on saturday,use 21 lbs of venison and 8 lbs of fatty pork and the whole kit..produced 7 x 4+ lb rolls
i did add extra stuff as per some of the reviews on the cabelas website.....garlic powder,onion powder,coriander,ginger,buttermilk,course ground pepper,paprika,marjorum and whole mustard seed
ground with course plate,seasoned and ground again into casings...quite simple really...we let cure for 30 hours,then about 6 hours on the smoker with hickory till internal temp hit 155...then into ice bath,dry and hung for 24 hours
i am super happy with the finished product....better than any sausage you get from the deli
