New Kid on the Block

Discussion in 'Roll Call' started by devildogbob, Dec 25, 2015.

  1. I spent my spare time during deer season this year building a small smokehouse. If I figure it out here I'll throw a few pics in. My avatar is the finished product of the first run. We made 60# of deer sausage using a cure and season mix from Swiss Meats in Herman MO. 30# of ground deer and 30# of pork steaks ground. I mixed it and let it refrigerate for 24 hrs and then stuffing in 2"x 18" casings also purchased at Swiss. I started the fire and smoked at 120 for a few hrs then slowly raised the temp to about 200 for the last hour till I reached 155 then gave it a bath and hung it up. I need to work on the fire a bit. For a fire box I'm using an old cast iron cook stove and it's actually a bit small I think. Took a lot of tending to maintain temp. For wood we used all seasoned split hickory addig apple and pecan chips to a homemade smoker box. Well there's my intro, more to come and many questions. Merry Christmas !!!

    dirtsailor2003 and one eyed jack like this.
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Bob.  Your off to a great site!  First class looking smoke house you've put together.

  3. Here's

    a few more pics
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking smoke shack! Great looking sausage too!


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