Hi everyone, and thanks for all the good ideas and tips in the various posts.
Thought I'd share a little QView of our sausage-making holiday, when my two college-aged boys were home.
4 13# brined/cured smoked turkeys
25# Fresh Bratwurst (our own recipe, pork & elk)
25# Fresh Cheddarwurst (pork & elk)
25# Fresh Knockwurst (elk & pork)
25# Landjaeger (elk & pork- Cabela's mix)
25# Jalapeno-Cheese Snack Sticks (elk and beef)
25# Chipotle-Cheese Snack Sticks (deer and beef - Hi Mountain mix)
25# Thurlami (our own Thuringer/Salami recipe - deer, elk, beef, pork)
This is an early shot of the Landjaeger and Thurlami (left side of smoker), and the Jalapeno-Cheese Sticks (to the right), just getting ready to close the doors for several hours. Had already smoked the 4 turkeys (stockinette bags) and Chipotle-Cheese sticks before Christmas (using A-MAZE-N Apple pellets). Cooked 1 turkey in oven Christmas day, gave two to friends, and froze one. Vacuum-packed the sticks after finishing in oven.
The smoker is an old double-door commercial fridge I've been using since 1991. Recently have been trying to get this big space heated by electric element, but I don't have it perfected yet and it was too cold out. So, used the old method (grill, bottom right) and Stubb's charcoal to supplement the heat. The 18" A-MAZE-N Tube Smoker packed with Hickory pellets produced the perfect smoke for 8 hours, at 105 *F. Finished in oven, hung for 1 day, then vacuum packed. Still plenty of room in the smoker!
Here's the Landjaeger and Jalapeno-Cheese Stick I had for lunch today... along with a few crackers.
Next: I bought a whole pork belly; have been reading the posts and am going to try my first bacon! (may try both brined and dry-rub versions).
Edited by Pwrwgnwalt - 1/20/15 at 9:57pm