Hi all, over the weekend of Dec 8-10 we got all of our venison trimmings made in to sausages.
Finally getting the post up.
There are a couple of helper posts I did about a temporary smokehouse, summer sausage questions, and the stuffer I acquired from a farm auction. Thanks to all who helped!!
https://smokingmeatforums.com/threads/temporary-smokehouse-questions.270051/#post-1779039
https://smokingmeatforums.com/threads/gotta-love-farm-auctions.270336/page-2#post-1779041
https://smokingmeatforums.com/threads/summer-sausage-question.270691/#post-1777133
Pictures will do most of the talking, but here is a list of everything we did.
70lbs of "Grandpas" sausage stuffed fresh.
(This is my grandpas recipe that the whole family loves.)
Everything else was mixed with Owens BBQ seasonings. Thank You mossymo !!
Perfect flavor on everything!
25lbs of hot dogs
25lbs of fresh country style
25lbs of kielbasa
25lbs of garlic summer sausage
25lbs of ground formed bacon
15lbs of chipotle wildfire sticks
Total of 210lbs of fine sausages.
Here we go:
(They didn't upload in order)
Using the fryin saucer to taste test!;)
I have more pics, figured this was good.:)
Everything went pretty well.
The temporary smokehouse had a few issues to work on in the future.
I had to finish a few things in the oven. Temps in the teens and wind.
When I tried to push the smokehouse above 160 my LP tanks would start to freeze up!
The old stuffer worked pretty good. Some blow-by and kinda hard to crank.
I need to spend more time seasoning it to a slick surface.
Overall we had a pretty good time and will do it again!
Thanks for the look!
Finally getting the post up.
There are a couple of helper posts I did about a temporary smokehouse, summer sausage questions, and the stuffer I acquired from a farm auction. Thanks to all who helped!!
https://smokingmeatforums.com/threads/temporary-smokehouse-questions.270051/#post-1779039
https://smokingmeatforums.com/threads/gotta-love-farm-auctions.270336/page-2#post-1779041
https://smokingmeatforums.com/threads/summer-sausage-question.270691/#post-1777133
Pictures will do most of the talking, but here is a list of everything we did.
70lbs of "Grandpas" sausage stuffed fresh.
(This is my grandpas recipe that the whole family loves.)
Everything else was mixed with Owens BBQ seasonings. Thank You mossymo !!
Perfect flavor on everything!
25lbs of hot dogs
25lbs of fresh country style
25lbs of kielbasa
25lbs of garlic summer sausage
25lbs of ground formed bacon
15lbs of chipotle wildfire sticks
Total of 210lbs of fine sausages.
Here we go:
(They didn't upload in order)
Using the fryin saucer to taste test!;)
I have more pics, figured this was good.:)
Everything went pretty well.
The temporary smokehouse had a few issues to work on in the future.
I had to finish a few things in the oven. Temps in the teens and wind.
When I tried to push the smokehouse above 160 my LP tanks would start to freeze up!
The old stuffer worked pretty good. Some blow-by and kinda hard to crank.
I need to spend more time seasoning it to a slick surface.
Overall we had a pretty good time and will do it again!
Thanks for the look!