- Oct 25, 2014
- 16
- 25
Well not the real kind but the venison smoked sausage kind.
20 lbs- 20 sticks.
Into my custom built smoker for about 9 hours.
Ice bath and a bloom and into the fridge they went.
Before the smoke
.
After the smoke
I will slice one up today and check the taste and consistency.
I like this style of sausage because of the extra bite from the peppercorns as well as the heavy smoke flavor. I started out with hickory and hammered it pretty hard and then finished with an apple. I want to see if any of the sweetness comes through on the outside edges.
I've also done 20 lbs of snack sticks last weekend. They turned out great and are packaged and waiting for the trip north to deer camp.
You can kinda see my smoker. It's fairly large. All insulated and has a glass window in the door for that visual we all crave but don't want to open the door. I run two temp probes. One in the meat and one for the cabinet itself. I have slide in racks that rest on the side pieces or I can use dowel rods for hanging. The heat comes from a re-purposed camper stove. Normally only run one burner for sausage and sticks. I can run more if I do ribs or chicken etc..
The smoke comes from a steel box I built with a hinged lid. The box has holes in it to let the smoke out but with the lid it won't catch fire. I simply place it on the stove burner.
There is an adjustable air inlet at the bottom of the door and a damper controlled smokestack at the top. It is getting old and soon I will replace it but for now it still works great. It has vinyl siding and a shingled roof to help protect against the elements.
The peak is six foot tall and it is right around 38" wide. I have an assortment of shields, drip pans and heat deflectors to help move smoke and heat around the meat and not directly at it.
This is a great site.
Happy smoking!
-Bushman
20 lbs- 20 sticks.
Into my custom built smoker for about 9 hours.
Ice bath and a bloom and into the fridge they went.
Before the smoke
.
After the smoke
I will slice one up today and check the taste and consistency.
I like this style of sausage because of the extra bite from the peppercorns as well as the heavy smoke flavor. I started out with hickory and hammered it pretty hard and then finished with an apple. I want to see if any of the sweetness comes through on the outside edges.
I've also done 20 lbs of snack sticks last weekend. They turned out great and are packaged and waiting for the trip north to deer camp.
You can kinda see my smoker. It's fairly large. All insulated and has a glass window in the door for that visual we all crave but don't want to open the door. I run two temp probes. One in the meat and one for the cabinet itself. I have slide in racks that rest on the side pieces or I can use dowel rods for hanging. The heat comes from a re-purposed camper stove. Normally only run one burner for sausage and sticks. I can run more if I do ribs or chicken etc..
The smoke comes from a steel box I built with a hinged lid. The box has holes in it to let the smoke out but with the lid it won't catch fire. I simply place it on the stove burner.
There is an adjustable air inlet at the bottom of the door and a damper controlled smokestack at the top. It is getting old and soon I will replace it but for now it still works great. It has vinyl siding and a shingled roof to help protect against the elements.
The peak is six foot tall and it is right around 38" wide. I have an assortment of shields, drip pans and heat deflectors to help move smoke and heat around the meat and not directly at it.
This is a great site.
Happy smoking!
-Bushman
