Tn sausage and bacon maker

Discussion in 'Roll Call' started by snausage, Jan 3, 2015.

  1. snausage

    snausage Fire Starter

    Hello all,

    Folks call me Tricky and I live in Old Hickory TN,   aircraft mechanic by trade and renaissance mechanic on the weekend ( old HD cycles and auto's)  My wife and I are big outdoor people (she has probably taken more deer than most growing up on her parents farm I know more than me and I have been hunting for 20 years or more ) we mainly make deer summer sausage ,fresh pork sausage, liver sausage and bacons ,but dabble in many more items such as jerky and such .  Grew up in southern Ill not far from Carbondale moved around a lot including a year in Germany resetting Helicopters for the army ( Talk about good snausage , wow they got it going on over there ).   

    My main claim to meat fame is being part of a group that has now grown to about 11 fellows that make deer summer sausage every year . It started with just three of us making 150lbs in a weekend to  stuffing and smoking 800lbs in a weekend ( my friend is a machinist and he made a pneumatic stuffer that can spit sausage out faster than three people can grab ,tie and hang) . We celebrated our 20th anniversary two years ago  !!  I went solo   last year due to logistics and have been making and smoking my own sausage here in TN and have had  good luck so far . 

    Love the site , gonna make 50 lbs this weekend and hope to post pics and directions for a post take care !!
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. [​IMG]   Good afternoon and welcome to the forum, from a sunny and cool day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Looking forward to that Sausage post! I plan on doing some Brats and Beef sticks soon!

    Always remember the only dumb question is the one you don’t ask!!
    GO BUCKS!!
    Keep Smokin!!!

Share This Page