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  1. My first fatty

    My first fatty

  2. Smoking meat 006.JPG

    Smoking meat 006.JPG

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  3. Finished meat 002.JPG

    Finished meat 002.JPG

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  4. Finished meat 006.JPG

    Finished meat 006.JPG

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  5. Finished meat 005.JPG

    Finished meat 005.JPG

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  6. Finished meat 001.JPG

    Finished meat 001.JPG

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  7. Smoking meat 004.JPG

    Smoking meat 004.JPG

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  8. Smoking meat 001.JPG

    Smoking meat 001.JPG

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  9. huntnfreak

    My first fatty

    Well my first fatty turned out ok..need to work on my rolling ability a little, but everything tasted great!! I threw in a marinaded pork loin with rub too!!
  10. huntnfreak

    Venison summer sausage?

    Thanks..I'll try that next time!   How do you check them accurately?
  11. huntnfreak

    Venison summer sausage?

    My next batch that I make for myself I'm going to pull it at 148* and see if it gets better yet!!  My project for this weekend will be smoking a wild turkey breast with a cajun injection and rub and half a pork loin with some kind of rub!!
  12. huntnfreak

    Venison summer sausage?

    Hey Casino thanks for checking back, I don't use the casings with the deer head but I would guess the ones I use are identical because they are both mahogany in color and the ones with deer head are a tick more expensive..that's the only difference..I think?  I cooked a 25 lb. batch this past...
  13. huntnfreak

    Venison summer sausage?

    I start with one burner on and with that it SLOWLY will climb to 135* and hang there forever until I fire up the second burner(1:00 p.m.) and then it will start to climb until it reaches 175*-180* to finish cooking to IT of 150*. I put the sausage on yesterday morning at 8:00 a.m. and it...
  14. huntnfreak

    Venison summer sausage?

    I don't use protein-lined casings, but I'll try the salt soaking. I'm using a freezer conversion with propane with a pan of water in it. Everything other than that small rhine problem turns out perfect, texture,taste,looks...I was just curious about if the blooming was the problem? I think my...
  15. huntnfreak

    Venison summer sausage?

    Ummm...no to trying to eat the casing! LOL I did soak in warm water and yes you do remove before eating the sausage! So does blooming really have anything to do with the meat or just the color of the casings...ex. using clear casings?
  16. huntnfreak

    Venison summer sausage?

    2.5 x 20 Mahogany fibrous casings
  17. huntnfreak

    Venison summer sausage?

    I've been making summer sausage for the last three or so years and have had pretty good results after some tweaking here and there. I come here to ask a question about something I'm not real sure about....the blooming process!  The reason I'm asking about blooming is because I'm having a small...
  18. huntnfreak

    Hello fellow smokers!

    Hello everyone, my name is Greg Kelso from Greensburg, IN . I've been reading this website for the last 2-3 years and finally decided to join so I could ask some questions of my own! I converted my parents old Philco upright freezer into a propane smoker about three years ago to mostly cook...
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