Hey all . Im still fairly new or old to the whole smoking and or sausage habit. My dad used to get me to help butcher deer every fall. Thats all we had for alot of winters. He was a parapalegic so i would be his muscle when he needed help. His deer sausage made with red wine(home made)was hidious but we ate it.(no pork fat added). We used to brine the muscle sections from the hind quarter of the deer then i would smoke them hanging in a 45 gal barrel over about 4 or 5 days withh what ever wood chunks we had then hang them on a rack in the bathroom for weeks untill they dried out. Some of the best treats i ever had. He was from Norway and called that spicachut if anyone has any experience with that. I got a revised addition of Great sausage recipes and meat curing. Rytek Kutas circa 1984 from him the year he died. Anyway i have a little more time these days and have been getting more familiar with the old ways. Ive always had some sort of smokerto do fish or brine upland game birds and smoke or what ever but now im goin hard at learning smoking meat cuts as well as smoking and curing sausage. I bought a beef tenderloin the other day and after cleaning it up i had about 2 1/4 lbs of nice trim(chain and butt trim as well as end cuts). The nearest grocer had pork shoulder on sale so it was a no brainer. Bought 8lbs pork and another 3 lb beef blade roast and started to look at recipes. Decided to do 5lb pepperoni snack stix with fermento. And a sweadish summer sausage also with fermento.
thats them stuffed sitting in the reaf ,smoke in the am. Thought i had pics of them mixed before stuffing but guess not. A good note here is i used preflushed tubed sheep caseing for the sticks and ran a little short on the caseing but i had some collagen caseing sitting from previous sticks so used them instead of useing another tube of sheep.(hate collagen love the sheep especially since ive been buying pre flusher tubed.)
. We have an extra fridge in the basement that my wonderfull wife has been letting me use for my meat projects. More tommorow