Y'all Wanna Make Some Venison Sausage: Live?

[Stolle]

Thanks.

Looks like you could use a bigger vacuum sealer. Yall about wore the logo off that one . Love the 16" heat bar in mine.

What kind do you have?

[Texas Grown]

Cabela's Commercial grade, I bought it a few years ago, maybe 8. Pretty simple to use too. Close lid and press button. They revamped it this year and cut the heat bar back to 15". I've owned a few. And found quality bags make a big difference too.

Here's the new revamped one. The old style had stainless outsides rather than the black. Program and layout are the same. Once you push the handle down and it locks, you can remove your hands, press start, and it dose the rest. Then unlock the handle and remove bag. Mine came with a cover bag for storage also.
Click here.

[Michael]

I'm back a few weeks later to collect our dry sausage from the smoke house.





With the unseasonably warm temps, it's been quite a workout for the a/-dehydrator venting into the smokehouse.

Big thanks to Matt's cousin, Stevie, for keeping watch while it dried!

[manwitaplan]

Dang man that looks great!

Its funny what pictures can do to your mind when your hungry.