It was a very busy weekend, it was time to make our venison sausage. I always make our sausage but his year we had three deer and with the boy working out of state a lot I needed to wait until he could help me. With all that meat, I needed a stuffer cranked. We did 70 lbs of summer and 40 lbs of farmer style. Ground, mixed and stuffed on Friday, smoked on Saturday and wrapped on Sunday.
Grinding...
Farmer style pork and venison...
Farmer casing loaded on tube....
Pot loaded...
Time for the sticks....
Stick casing...
Hanging for the night....
Have a few drinks and always, always fry or grill up the leftovers from the stuffer...
Early the next morning, load the smokehouse, for Some reason I had a slight headache...
We've got good smoke.... Kept things below 100 degrees with smoke for four hours. Pulled the rings out after the four hours....
Once removed the were showered in ice water and left to hang...
Bumped the house up to 170. Pulled sticks out when internal was 152...
A shot of a stick before wrapping the next day...
I put everything in vacuum bags...
It was a great time as usual. Now it's time to get the Easter ham ready to smoke! Thanks for lookin!
Steve
Grinding...
Farmer style pork and venison...
Farmer casing loaded on tube....
Pot loaded...
Time for the sticks....
Stick casing...
Hanging for the night....
Have a few drinks and always, always fry or grill up the leftovers from the stuffer...
Early the next morning, load the smokehouse, for Some reason I had a slight headache...
We've got good smoke.... Kept things below 100 degrees with smoke for four hours. Pulled the rings out after the four hours....
Once removed the were showered in ice water and left to hang...
Bumped the house up to 170. Pulled sticks out when internal was 152...
A shot of a stick before wrapping the next day...
I put everything in vacuum bags...
It was a great time as usual. Now it's time to get the Easter ham ready to smoke! Thanks for lookin!
Steve