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Smoke on the mountain

post #1 of 5
Thread Starter 

Hello all.   I am just staring out and have purchased a smoker. The purpose of which is to find some way to use up a couple hundred pounds of Bull (bovine) hamburger before it gets freezer burnt. The bull had to be put down because of a broken leg and as he was older thus the meat has a (for lack of a better term) a gamey taste. So am reading Smoker 101s on how too but am really looking for a recipe (a beef summer sausage maybe?). Am only going to start out with 10 lbs. as a test.  

Any suggestions would be appreciated, whether it be recipes or best way to form the meat for the smoker.

Thanks  mm

post #2 of 5

Welcome to the site Mike, sorry to hear about your bull.  I'm not a sausage maker (yet), but someone here should be able to help you.  It might be helpful to know what kind of equipment you have to work with, grinders, stuffers, ect.  Good luck with your project.

post #3 of 5
Thread Starter 

Thanks Jasper. I have a Char-Broil 800 vertical gas smoker (LP) and an old cast, hand crank, grinder with casing sleeve attachment. Not sure of making sausage just yet was just alluding to summer sausage type recipe to reduce the bull flavor. Was thinking of slabs maybe 5" wide 8 to 9" long and around 1/4 depth for this trial run. Something that could be used with tacos and such.

A little bit about me: I live, on a ranch, in the mountains of South Central Colorado. I am retired and my current project is renovation the house, (built in the 1870s with generational additions) I am currently living in. I also fish so someday if I catch some big enough I plan on smoking those also.

Any tips will be appreciated.

post #4 of 5

Glad to have you with us Mike.

 

Welcome to the forum.

 

I think if you post your sausage questions here you will get more responses.

 

http://www.smokingmeatforums.com/f/130/sausage

 

Al

post #5 of 5
Thread Starter 

Thanks Al   Will head there. Enjoy the sunshine down there.

Mike

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