First attempt at Venison Sausage Part 2 w/View

Discussion in 'Sausage' started by nickelmore, Dec 26, 2009.

  1. nickelmore

    nickelmore Smoking Fanatic

    Part 2

    This is the link ffrom part 1
    http://www.smokingmeatforums.com/for...09427#poststop

    I figured since I was so late I would let it sit overnight and start early in the AM.

    I wanted to get up at 6am to preheat the smoker, have some coffee etc, oops got up at 9.

    Dug smoker out of garage, rigged up some sticks to hang sausages, dialed in the PID. The ambient temp was in the 20's so it took a little while to get going. I had to figure out how to mix the temps/times of both these since the snack sticks say 8-10 hours and the salami probably will take about 5-6.

    I figured I would compromise and checked the forum out to seek advice.

    Found that meat hunter found the 15lb stuffer on sale at gander mountain. I just knew what I had to do, I asked the wife to watch the smoker and told her I had to go pick up her Christmas present.

    Called the store and they were holding one for me.

    Box warming up. The PID is in Celsius (it was free from a friend) and my modified maverick 73.



    Got everything in place.



    Time to start the smoke, too early to have a beer.


    In process, time for a beer.


    Won't finish by the time the Bears game is on, I had to pass on going to watch it at my buddies garage.

    Could not get temp to 150, temp out side was dropping and I did not compensate soon enough. I was running about 160 and should have pumped it up to 170 sooner. Was kind of nervous how this was going, went through numerous beers

    Cold shower down to 120 then try to figure out what "blooming" means. Finish beer go to bed, its 2am.



    Christmas day, both my boys are here, got the taste test approval.
    I guess it was all worth it.



    I will do things allot different next time.
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks good, you done well; congrats !!!
     
  3. chola

    chola Fire Starter

    very nice job....I like the way stuffed the cheese on the bigger salami..very ingenious...will give that go next time[​IMG]
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great. And bet it tasted even better.
     
  5. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Looks like you pulled it off in style, despite a few hurdles thrown your way. Is that a Smoke Daddy? How do you like it, and how is your smoke. I made one, and I still haven't gotten it to produce the nice sweet smelling smoke I want.
     
  6. nickelmore

    nickelmore Smoking Fanatic

    It is not a smoke daddy, but I have to give credit to him.

    I was not sure that I would have the time commitment and enjoy this new hobby so I made one out of drive shaft out of a Chevy Venture van, (free)

    I use mostly chips in mine versus pellets, this last time I tried some small chunks and they seemed to work good as well. I did have the pump turned up most of the time.

    I think some of the problem may be with some pellets, I have some that swell up when they get heated, Like there is moisture in them, and they produce a whiter smoke.

    I am going to retire this one, make some mods and make the next one so I can put a 4 x 4 chunk in it and start it with chips or pellets. Should be cheaper to run that way.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man thats some fine looking sausage you have there Nickelmore. I like your set up and that smoke generator contrapsion.[​IMG]
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That is truly some great looking sausage...[​IMG]
     
  9. builder59

    builder59 Smoke Blower

    Sausage looks great. Did you put crushed pepper flakes in it? If so sounds like a great idea.
     
  10. nickelmore

    nickelmore Smoking Fanatic

    Lots of Red Pepper flakes and some powder, I also added whole mustard seeds. And ground my own whole black peppers in a coffee grinder. (these could have been ground a tad more, they are hard)
     

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