Recent content by splash

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. splash

    Deer Sausage

    Started about 130 for about an hour then 150 for about 3 hrs then to 170ish till internal temp is 152-155 then pull them and let them rest overnight. Total time is about 5-6 hours. I tried a sample awhile ago and they came out pretty good if I do say so.
  2. splash

    Deer Sausage

    Well here are the results
  3. splash

    Deer Sausage

    No its the 5lb stuffer from Grizzly Industrial, thats a LEM mixer in the background. I started at 1pm and finished around 6 that was me grinding, mixing and stuffing by myself and keeping everything washed and clean between processes. I had 15lbs of deer sausage and 10lbs of pork sausage...
  4. splash

    Deer Sausage

    Thats just it sitting in the fridge till ready to smoke. My smoker has a couple rods that I just drape the sausage over and let it hang. Sidearm is Springfield XD 9mm, it goes where I go
  5. splash

    Deer Sausage

    Made up a batch of deer and pork sausage. Vacummed half and put up unsmoked and the rest is on the smoker as we speak. Will post pics of the end result
  6. splash

    Coonass from SW Louisiana

    Names Micky from Sulphur La, been a lurker for awhile now and decided to join in on the conversations. Been smoking and bbqing for about 10 years now using anything from open fire, charcoal or wood fireplace basically anything that can make smoke. I primarily use a offset grill/smoker with wood...
Clicky