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Christmas Sausage

post #1 of 16
Thread Starter 

Making some sausages for gifts. Ten pounds of summer sausage in front and ten pounds of snax sticks in back. All 70% venison and 30% pork butt. Using applewood and some hickory. Going to inject and brine cure a turkey tomorrow and smoke it on Friday. Then cool it and have for snacking on Christmas eve.

 

sausage.jpg

post #2 of 16

Looking good!!

 

  Craig

post #3 of 16

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post #4 of 16

Those look like they are going to be great!

 

Good luck and good smoking.

post #5 of 16

Nice Display!

post #6 of 16

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post #7 of 16

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post #8 of 16

Looks great SS....................... Am I on your list......biggrin.gif

 

Joe

post #9 of 16

Wow it looks like you will have Sammie's for long time .well done 

post #10 of 16

Looks great!

 

I like the smokehouse!

post #11 of 16

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Very nice job there smokin. Your friends will be happy with you this year.

post #12 of 16

Looks good to me to.

 

I will be sending you my address.

 

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post #13 of 16

Looks great!   I Just have to get on your christmas list now!!!

post #14 of 16

Looks great!   I Just have to get on your christmas list now!!!

post #15 of 16

Looks very nice - how hot can you get those 2 burners in there??

post #16 of 16
Thread Starter 

I've had it up to 250 degrees, but rarely smoke over 180. The main coil is controlled with a PID. Small coil is just to produce smoke. The small fan on the right circulates the air to keep temps even throughout the chamber. Thanks for asking.

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