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Deer Sausage and sticks / Q-view

post #1 of 11
Thread Starter 

   Made three different kinds of sausage this weekend Hunters, Polish, and country and some beef sticks. We picked up a different grinder , after going threw it we thought we would try it out. We used the grinder for stuffing also , worked good but it regrindes the meat more then I would like, so I think I'm going back to the stuffer. I have a few pic of grinding and a few of my old smoker. Everything turned out vary good . Hope you enjoy the Q-View.

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Vary happy with the grinder , made short work out of grinding

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Ground pork

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10 Lbs Ground chuck for sticks

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Fran helping with mixing meat

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All mixed up

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Ready for the cooler overnight.

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On the racks for smoking

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Made my smoker out of a old pop cooler about 15 yrs ago still working great

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Controls for the smoker , Its kinda old school now . the chamber fan and smoke box fan are dimmer switches, smoke box burner is on a 15 min timer.

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Thermostat to control the chamber heat.

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Just using a briquet's starter to get the dust started to smoke.

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the smoker will fit about 90 lbs easy.

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After smoking,cold shower,and cool down , to the vac packer

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A few days later had to try some more.

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I love it when everything turns out as planed.

post #2 of 11

  Looks like you've got it going on! Nice smoker build.




post #3 of 11

Love the smoker,just love it.So its got a electric element? Pretty hefty grinder you got as  well.

post #4 of 11

Nice sausage and NIce smoker!!!

post #5 of 11

D, does that have anyplace for the smoke to vent out of it.  Thanks for sharing.

post #6 of 11

Looks great...............icon14.gif



post #7 of 11

The food looks great, but I love that smoker.  Good job on both.

post #8 of 11
Thread Starter 

Thanks guys,  There seems to be some interest in my smoker, thought I would give a few more details about it. I think if I were to build another one I would go to a 220 instead of 110 , my first intention was to make it portable so i could move it just outside the garage door, as that is  where I do most of my processing. It turns out that when it cools down in the later fall I have some trouble keeping the heat up in the smoker. I made it with a 1500 watt element and kept the original cabnet fan in place and put it on a dimmer switch to control air flow this work very well because I can use this as a type of  dehydrator for drying down jerky and sausage before it is smoked. So now I put the smoker inside and vent it outside with an old chimney that was in the building .Actually I like this alot better , its nice to be in where its warm in the middle of the winter when we are making our little meat treasures. We also put a small fan on a dimmer switch for the smoke box a controlable damper type deal . The wheels on the back are junk , definitely have to change that. The smoke chamber works good but with the new ideas out there on smoke generators there might be a better way to set that up. I was a bit concerned about the glass but it has not been a problem at all , its nice to look in and see how things are going without opening the door. We never seem to have the temp much over 200 degrees . I can say we are vary happy with the smoker it has smoked alot of meat over the years.






I made a small 10 lbs batch of beef sticks but forgot the pics, they didn,t last long Kids love them

post #9 of 11

Hey, very nice pictures of your sausage processing and equipment. Nice grinder.

I have been using an electric smoker indoors as well. It certainly makes it less of a chore checking the status of a batch when its January, and -5 F outdoors!

post #10 of 11

Great job! Love the smoker

post #11 of 11

I like the bmx / bike tires! haha that's great. You may be onto something.. a moving vending machine full of smoked foods for sale. 

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