Well deer season is almost over here in minnesota.. so now it is time to make sausage . I started yesterday made teriyaki snack sticks , polish and summer sausage ,. 150 lbs in total. Today it was hot dogs and sticks . I keep forgetting to take pics but here is a picture of the smoker with 50 lbs of hot dogs and 75 lbs of sticks..
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And it begins!! Deer sausage season
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Club Member
- Mar 2020
- 3554
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Looking good! The combo of covid having everybody buying whole hogs and half beefs and hunting in an intensive harvest zone left us with lots of venison but nobody to process it. No freezer space left and plenty of jerky in the way!
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How many pounds do ya have?? I could make ya some stuff!!
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Backroadmeats I would love to if it weren’t for the drive! You have a storefront I can stop by and browse if I can ever take a trip to the cities right?
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Club Member
- Sep 2015
- 5097
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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I will have more!! I have till January 15th blocked off for deer sausage!! So if your bored??
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Backroadmeats, tempting, even with covid and snow. OK, I could mask and glove up for the covid, but the snow???
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Busy day Friday we stuffed 450 lbs of sausage.. I started smoking Saturday morning with 150 lbs of brats and 25 lbs of hot dogs.. the next smoker load of the day was 75 pounds of sticks an 90 pounds of bacon ( because I am sick of sausage and I had room in the smoker ) .. then Sunday I smoked 150 lbs of summer sausage and 50 lbs of venison bacon.. this should keep the ladies busy wrapping tomorrow!!
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Club Member
- Dec 2018
- 3628
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
All I can say is WOW!
I was given 4 quarters of venison, processed it today to get 18.5# meat (not counting backstraps and tenderloins). Gonna make all of it (except the backstraps and tenderloins) into smoked jalapeno cheddar snack stix.
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Backroadmeats I'm copying a youtube video. 10lbs lean meat and 5lbs pork belly. Milk powder, salt, Prague powder #1, garlic powder, dried jalapenos, a bottle of jalapeno hot sauce (I'm using Tabasco brand). Instead of water I'm using beer from my local brew pub. Any pointers are greatly appreciated. https://youtu.be/GPpO1Yoi8ZQ
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I do 50/50 pork to venison ratio. I do everything in 25 lb batches ,. So if I were making them I would use a willies snack sticks seasoning from p&s seasonings. To the 25 lb of meat I would add 1 lb chopped fresh jalapeno and 2 1/2 lbs of high temp cheddar cheese,. Two cups of milk powder and 2 cups water/beer. I tried making my own seasoning blends for years but have found buying them is way easier and consistent. That is just my 2 cents let me know how they turn out!!
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Thanks for the input - if this recipe doesn't work out I'm planning to order a seasoning mix next attempt. I often make my own seasoning blends for links and breakfast sausage (I mostly use proven recipes from others - not a big deal since I make way less sausage than a commercial operation) but when I made summer sausage (venison & beef) I bought the seasoning mix from a local meat processor whose sausage I really like - its so good why try to reinvent the wheel?
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I got to thinking tonight as I was switching out smoker loads that I never take a picture when I swap trucks. The stainless racks you guys always see my sausages and bacons loaded on are called smoker truck.. aka carts with wheels on the bottom.y smoker has a ramp that folds down and I just push the whole cart in and when done I can pull the whole cart out and push it in the walk in cooler when the sausage is done.. the first cart has 75 lbs of venison bacon and 25 lbs of bologna on it,. I already took our 150 lbs of summer sausage that was done a few hours ago..the next truck 150 lbs of brats on it and 50 lbs of hot dogs ..the contraption on the left of the smoker is a smoke generator . It stores sawdust in the cone looking thing on the top and feeds it to a hot plate int the cabinet below ,. That is pulled in the smoker by a fan inside the smoker. Maybe nobody cares but since all I do right now is smoke deer sausage I thought I would share!!!
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Thanks Skip . You may find this impossible as do a lot of people that help me,. But right now I can't even eat sausage as it tastes terrible.. a girl that helps in the shop said she couldn't eat the spaghetti her mom made the other night because it had pork sausage in it.. oh well it will taste good again in a few months !?
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Don't cry klflowers !! The smell of the inside of that smoker almost makes me gag right now!!
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Backroadmeats where's your favorite place to get your seasonings, casings and other sausage making supplies?
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