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  1. schooney

    Central WI and new to smoking foods

    Hello Lisa, I live about 75 miles west of you!  welcome to the forum, plenty of good information on here! Now that we have nice weather, you will get a chance to break in that smoker!
  2. schooney

    First attempt at Venison SS

    Twins!!!!
  3. schooney

    First attempt at Venison SS

    I was talking to my friend yesterday, he got me started in this obsession! When you get a new smoker, you smoke everything!! A pork loin today, bacon tomorrow!
  4. IMG_20150301_191028856.jpg

    IMG_20150301_191028856.jpg

    • schooney
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    • Album: First attempt at Venison SS
  5. schooney

    tough casings on smoked sausage

    Nice job! They look tasty!
  6. First attempt at Venison SS

    First attempt at Venison SS

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  7. schooney

    First attempt at Venison SS

    Here are photos of the finished product, The only photos I took had to be the one with more cheese on one side! It turned out great though! Garlic and Hi temp cheddar make a great combination! I have two pans of formed bacon in the fridge right now, going to hit the smoker tomorrow!
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    phone 236.jpg

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    • Album: First attempt at Venison SS
  9. meat240.jpg

    meat240.jpg

    • schooney
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    • Album: First attempt at Venison SS
  10. Photos

    Photos

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  11. schooney

    Photos

    My table saw took a dive a while back, after seeing posts referring to stands for smokers, this is what I came up with! it has locking casters and the MES sets between two pieces of angle iron. Here are a few photos of the fresh brats I made the other day!
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    brats2.jpg

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  13. fresh brats1.jpg

    fresh brats1.jpg

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    • Album: Photos
  14. grill.jpg

    grill.jpg

    • schooney
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    • Album: Photos
  15. schooney

    Hello from Wisconsin

    Thanks for the welcome! Today is the day I plan on seasoning my new Masterbuilt 30"Digital Smoker!  We are having a one day heat wave!! 30 degrees!  I have been smoking with a buddy and decided to purchase my own! Can't wait to start some cooking of my own! I will send some gratuitous meat shots...
  16. schooney

    Hello from Wisconsin

    I have been processing my own game for many years, Myself and a friend have been making snack sticks, venison bacon and brats for a few years now! lot's of useful information on this site!  schooney
  17. schooney

    country link sausage ingredient

    The Key spices for breakfast sausage that I finally came up with are ginger and coriander, These are the two that make breakfast sausage "sing" it took me many years to figure out the spice's! not a big fan of sage. I use Witts #110 as a base,this is for a 5 lb batch,  2 1/2 table spoons witts...
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