Every prepper site HAS to have a "prep of the day" thread. So I'll start one here.
Last Sunday and Monday I tried out a new recipe for venison sausage and broke in my new propane smoker. Both worked out better than I had hoped. So now we have another 15 pounds of venison sausage in the freezer!
BTW: For any of you guys that are meat-heads and into making sausage, I found that using a 50/50 mix of bourbon and water, instead of just water for mixing in the spices gives it a really nice smokey flavor throughout the meat. I used Maker's Mark because that is what I had on hand. I do not know how cheap bourbon would work. But I expect it would be fine since all of the alcohol is cooked off during smoking; what we are after is the "aged" flavor that comes from aging it in the casks.