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Been awhile since my last sausage..

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roller

roller

Smoking Guru
Original poster
SMF Premier Member
Mar 10, 2010
6,040
57
N.E. Louisiana
Decided to do some Butt and Venison and Bacon sausage...9lb butt , 4lbs Venison and 3lbs of smoked Bacon...stuffed with Hog casings used a country sausage package mix and added some garlic powder,pink cure and red pepper flakes..After stuffing I let it rest overnight in the frig and today I did a cold smoke between 90 and 99 degrees for 8 hours with some pecan wood in a friends smokehouse..The outside temp here today was 60 degrees..Perfect day for smoking.

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Some thin blue smoke ....for 8 hours...

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All done..I forgot to take pics of the bacon that I ground up and added...I have got to build me a smoke house...
 
Looks Great!...JJ
 
Sausage looks great roller...... ...........
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      Your buddy's smoker looks like it had a seat in it at one time......
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Joe
 
up4smoke said:
Smoked bacon as in retail, Roller? Never heard of using it, but it sounds good!
Click to expand...


I was needing somemore fat in it and the only thing that I had on hand was some bacon that I had made and smoked a few months back so I used some of it..Great flavor...but you can use store bought I have before. I like to use it for adding fat...
 
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Now that stuff sure looks good enough for you to sent me some. Address: 302 Bernard Road Jacksonville, FL 32218
 
Thanks guys and my next project is a Smoke House for sure..Alelover thanks for putting me on that grinder and I have seen houses worse than that down in Mexico...it does the job !!!
 
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