Just pulled this batch after 12 hour hickory smoke ,2 1/2 lb cologen casings mixed 50/50 deer to pork ,first the in 20 years had a straight through cook with no stall on temp !!! Bumped.smoke house to 175 at the very end to hit 153*
100lbs of deer sausage
- Thread starter snausage
- Start date
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elginplowboy
Meat Mopper
I have a big family ,and give "to much " away so I have to make alot ,but we make a party out of it and that helps with clean up which is the most work !!
Great load of sausages!!!! Hopefully we can get a money shot,, how did they turn out??
A full smoker is a happy smoker
DS
A full smoker is a happy smoker
DS
Here is the smokehouse ,it ain't much but it works ,I have dual probe thermometers like most folks and several back up thermometers
Here are sticks in my basement ,I let them hang for two or three weeks or untill they firm up (that's the way we like it )I monitor weight lose but I don't have a set science to it
Sausage looks great, and there is nothing wrong with the smoker, It works and that's all a person needs. Way to go. Thx. for the pics.
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