whole bunch of beautiful venison sausage whoo it is getting nippy out here all these things have been sliced up and now i'm gonna put these in my fridge uncovered just like this on a wire rack to chill out overnight that's really gonna help dry out the skin let all the salt and all the curing salts do their work and tomorrow we'll smoke them off one overnight later and these sausages are looking real nice as you can see they are nice and plump ends stayed closed casings feel nice and tacky and i think these are ready to go on the smoker as you can see the smoker's already fired up because i just finished smoking some beef jerky but we're doing a typical cold smoke so i put some charcoal in there and just one or two dense logs just to keep the temperatures below or around NUMBER_TOKEN degrees that way we get some really nice color on these sausages without rendering out any of the fat or cooking the meat too much because we cook these at like NUMBER_TOKEN degrees they'd be done in NUMBER_TOKEN minutes and they wouldn't have enough time to really let that smoke adhere and penetrate into the sausage giving us that nice smoky flavor but more importantly that red color so on these go i'm just gonna burn a nice fire i'm not too concerned about clean smoke or dirty smoke at a cold smoke because it's really not long enough of a cook for that to make a difference and that dirty smoke gives sausage really nice color and don't forget little coal at the end i'm going to cold smoke these for probably three or four hours we'll check back in four hours later these weeds are looking nice and dark and it's time to pull them off the pit beautiful color on there but to shrink up the casing stop the cooking process in they go once these are nice and chilled this is the perfect time to pop them in a vaccio bag put them in your freezer give them to your buddy it's also a great time to clean your ween but to see how these came out i'm going to throw a few of these back on bump the pin up to about NUMBER_TOKEN and see how these came out boot snake about NUMBER_TOKEN NUMBER_TOKEN minutes later these links are done they are feeling incredibly plump i think i might have popped one set it down too hard but as you can see beautiful looking wiener very firm very plump i feel like they're about to pop wow they're hot let these cool down for just a moment and then we will slice on in without further ado i think it's time to slice into one of these bad boys and see how it came out well first of all look at how red and dark these are so cool the color of venison is so nice a lot darker than pork or beef or something it's almost purple looking ooh wow that slices up so nice incredibly firm texture on these and there we have it beautiful nice juicy link and those fat pockets are pretty cool let's give it a taste and see how it came out oh that's completely different that's really tasty it's got that gaming taste it kind of reminds me of duck in a weird way that was so unique nice and smoky beautiful color on there too it's got a really tight texture to it much more tighter and more emulsified than like a beef or pork that's
NO_SEGMENT_TOKEN