Here is my honest review. First, I am used to good german sausage such as my homemade, Penshorn's, Granzin's or Rust Game Place in and around New Braunfels.
I had some venison made into sausage. Hard sausage to them is hot/warm smoked fresh sausage-----hard sausage should always be cold smoked. It is more like a summer sausage.
The fresh sausage is okay, but has no smoke smell or taste. Not sure about how it could have been smoked without being tied on the ends. It was not tied with string so it couldn't have been smoked that I can guess. Not sure how they mixed the venison and pork---not the 60/40 ordered.
I cannot recommend Bar S for your sausage making. read more