Here I am Eye Balling Lampe

[Bill Schultz]

So was in Michigan with family for the last two days of Bow and the Rifle Deer season. Trying to find Big Jim but could not make him out.

I did manage to break the the cycle the past two years with no legal Bucks seen and made a good off hand 80 yard shot on this five pointer

Butchered them up in MI, took a little less than half of the ground meat and mixed in 20% Pork trimmings, fennel, and a half dozen other spices for three versions of Italian Venison Sausage.
First batch made as patties and froze. Second was an uncooked Sausage to use in Sauces etc. and the third batch used tonight with a hot smoke. Done at 225 for just about two hours until 165 IT reached

Came out really good, hope you all have a great Thanksgiving. And Jim I will spot you sooner or later

 

[ChuckO]

Congrats on bagging your white tail, center punched him good
Those Italian Venison Sausages look fantastic! Excellent!!!

 

[Clint]

Congrats on bagging your white tail, center punched him good
Those Italian Venison Sausages look fantastic! Excellent!!!

x2 Great pics.

 

[Jerome D.]

Wow...ingredients for venison sausage don't get any fresher than that! Those links look incredible. Terrific post, Bill.

 

[Cliff Bartlett]

Great looking sausages Bill! Glad you had a good trip.

 

[russ olin]

Congrats on the big buck. You did real guud. Sausage great. We have some monster bucks running around our house right now.

 

[Rich Dahl]

Great shot on that buck, sausage looks fantastic.

 

[Barb D]

Bill congrats on the buck, but that sausage is outstanding. We've done sausage patties but not the links that's next on the list. Have a safe and great Thanksgiving with the family.

 

[Tim McCann]

Nice buck Bill! He will eat good!

 

[JimK]

Very nice, Bill!

 

[Enrico Brandizzi]

Bill
Your sausages look awesome!
I love your Great red color.
How do you preserve that color after you had pulled off the smoker.
Mine always turn to brown in few moment.
Did you oiled them?

 

[James Lake]

Nice deer and great use of such deer.

 

[Craig Alumbaugh]

Wow that sausage looks delicious

 

[Jim Lampe]

Congratulations Bill!
VeryNice sausage!!
Where in Michigan were you?
I'm almost exactly west of Macatawa Bay which is about 30 miles southwest of Grand Rapids...
and one more question.... how good are your eyes??

 

[Bill Schultz]

Congratulations Bill!
VeryNice sausage!!
Where in Michigan were you?
I'm almost exactly west of Macatawa Bay which is about 30 miles southwest of Grand Rapids...
and one more question.... how good are your eyes??

North Jim, Luddington MI, where one of the ferries comes across from WI.

 

[Bill Schultz]

Bill
Your sausages look awesome!
I love your Great red color.
How do you preserve that color after you had pulled off the smoker.
Mine always turn to brown in few moment.
Did you oiled them?

No oil Enrico, I don't do anything special just in the WSM at 225-250 until IT of 165. I do put them in the freezer for about fifteen minutes to ensure the cooking stops

 

[Jim Lampe]

North Jim, Luddington MI, where one of the ferries comes across from WI.

you best get a telescope with Superman Vision then sir....

about 15 years ago, I changed a flat tire passing thru Free Soil, not far from Ludd....

 

[Bill Schultz]

you best get a telescope with Superman Vision then sir....

about 15 years ago, I changed a flat tire passing thru Free Soil, not far from Ludd....

I know the area, you might be kind a hard to see. But it was worth a shot

 

[Tony R]

Nice work my brother.

 

[Tommy B]

great looking deer!