I was going through the pics on my phone and realized I never posted pics of our deer sausage adventure. We have been doing our own sausage for about 6 years now. We have always smoked it in an old fridge smoker at my dads buddy's shop but decided to break away from them and do it at my brothers house. We bought an industrial Hobart fridge and gutted all pieces that could melt. We then took a turkey frier burner and mounted it to the floor. For smoke we drilled a 1" hole and mounted a smoke daddy to it. Here is the finished smoker.
Now for the sausage we do 50/50 deer and pork. We add excalibur seasoning, sure cure, dried jalapeño and pepper jack high temp cheese. The meat is double ground for smooth texture. It seems it gets better every year. We use a mix of cherry and hickory chips in the smoke daddy. We smoked at 225 until it hit and internal temp of 160. We then let it hang until the morning once it was done.
175 lb of sausage hanging in the smoker and still have all kinds of room in that hoss of a smoker lol.
And here it is all done and hanging on my brother car lift for the night. We then cut it in half and vac packed and into the freezer. Sorry I don't have any sliced pics. Thanks for looking!
Shelton
Now for the sausage we do 50/50 deer and pork. We add excalibur seasoning, sure cure, dried jalapeño and pepper jack high temp cheese. The meat is double ground for smooth texture. It seems it gets better every year. We use a mix of cherry and hickory chips in the smoke daddy. We smoked at 225 until it hit and internal temp of 160. We then let it hang until the morning once it was done.
175 lb of sausage hanging in the smoker and still have all kinds of room in that hoss of a smoker lol.
And here it is all done and hanging on my brother car lift for the night. We then cut it in half and vac packed and into the freezer. Sorry I don't have any sliced pics. Thanks for looking!
Shelton
