Skip to main content

Reply to "Venison Sausage - Natural or Collagen Casings? Pork or Beef fat?"

I've never done venison sausage, but for all of the sausage I've smoked over 20+ years, I've used natural sheep casings from Sausage Maker. Currently they make two sizes. There is definitely some prep work involved in cleaning and flushing but I really like the results using them. You have to be careful when stuffing to avoid too much air entrainment, and prevent over-stuffing to the point of rupture, but a steady hand on the stuffer output works well, mechanical or electric. Good luck with your project!
×
×
×
×