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Made a batch of Trail Bologna

post #1 of 13
Thread Starter 

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!


post #2 of 13

The sausage has a very nice color. I also like your smoker.

Happy smoken.


post #3 of 13

It looks like there is a :welcome1: due, Hope you enjoy the forum this is a great place with tons of info.


That looks great, need to see a money shot of that S/S - sticks look awesome too!!! any more pics of the smoker would be great also.


A full smoker is a happy smoker



post #4 of 13
Thread Starter 

And for the money shot



It is pretty tasty.  Nice spice kick to it.  Very smoky!

post #5 of 13

Looks great, very nice job!!!:drool

post #6 of 13

I am curious what size and type of casings you used? Will you share the recipe?


post #7 of 13

Everything looks great!!!  I use the same size fibrous casings at times myself.  Perfect size to snack on and fit the crackers well. I like your smoker!!  Great color on the everything.  Reinhard

post #8 of 13
Hey bushman...... Sounds like that smoker may be Model # 6.... Just the final step in a series of smokers.... AND you got it right this time.... Just guessing..... I've been there, done that......

Everything looks great....

post #9 of 13

Man that looks good, MB. If you need help storing it, I would be happy to help out!



post #10 of 13

Your sausage and smoker look great!! I am not a hunter but I am a Michigan person who loves our out doors.I think I am jealous of your hunting friends.Do you hunt in northern lower or upper? Nice job on trail bologna and snack sticks Weisswurst.

post #11 of 13
Points for you! Nice looking smoke and nice homebuilt smoker!
post #12 of 13
Thread Starter 
Sorry for the late respond everyone. Casings are 1.5". The recipe is from hi mountain. I like it so well I gavent found a need to adjust. I hunt the northern part of Michigan. We rough it out on state land for 10 days. No power or running water. Everything is packed in.
post #13 of 13


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