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MossyMo’s and Tatonka3A2 holiday weekend adventure

post #1 of 31
Thread Starter 
We’ll here it is…. I hear some have been patiently waiting for the results. This was our 7th year of processing our venison over the thanksgiving holiday. Marty’s sons have wrestled since 1st grade so our winters consist of that almost every weekend traveling to a tournament somewhere. Thanksgiving was the only time to get our venison processed before February. So we have made it a tradition. We are not sure what will happen next yr – his youngest is a senior this yr.

Here was the agenda:
25# Venison Grandpa Josh Summer Sausage w/ Cheese
25#’ Venison Hunters Summer Sausage w/ Cheese
12.5# Buffalo Grandpa Josh Summer Sausage w/ Cheese
12.5# Venison Sweet Italian Bulk
12.5# Venison Hunters Bulk
12.5# Venison North Country Bulk
12.5# Venison Grandpa Josh Bulk
12.5# Venison Maple Breakfast Links
12.5# Venison North Country Breakfast Links
25# Venison Andouille Ring Sausage
25# Venison Hunter and Pepperoni Meat Sticks
25# Venison Hot Dogs w/ Cheese
25# Venison Cheddar Brats
37.5# Buffalo Bacon
25# Elk Bacon

I had taken every thing out to thaw the night before se we could grind and mix everything up in one night.

We started at around 5pm Wednesday night after we both finished working. We first ground everything on a course grind. Marty would grind and then I would throw it in the meat mixer along with the seasonings. This was our first yr with a meat mixer and we absolutely LOVED it!! It saved so much time and was so much easier not to have to freeze your hands mixing. Then once it was all mixed up I gave the tub back to Marty to grind again.

We let every thing set over night with the seasonings in it before stuffing. It was cold enough here to set stuff outside overnight which worked out perfect. You can see our make shift “coolerâ€.

Our first load into the smoker was all bacon – 37.5 lbs of buffalo bacon and 25 lbs of elk bacon. You can see Marty’s monster smoker handles no problem…. I think we could have doubled that load! We didn’t even use ½ of the racks.
We smoke everything about the same. We started out around 130 degrees for an hr for the sausage to dry before applying smoke. We then bump the heat to 150-160 degrees and smoke for around 2-3 hrs depending on how much smoke we want. We then move the items into the oven to finish cooking so that we can get the next item into the smoker. Our first smoking day consisted of the bacon, summer sausage, and Andouille ring. We also did the stuffed the cheddar brats, and bulk that day too.

The next day (Friday) I packaged up everything we had smoked the day before. This was of course after I went shopping! I can’t miss the day after thanksgiving sales. So we got a pretty late start Friday.

We then only had 2 more loads for the smoker. Meat sticks (pic below) and the cheddar hot dogs. We also stuffed the breakfast links that we don’t smoke.

I think we set a record this yr. We were done smoking in only 2 days. I don’t think that has ever happened before. With the addition of the meat mixer and the 25lb stuffer we bought this yr we did everything so much faster. Then Saturday we packed up the hotdogs, links, and the meat sticks. We celebrated with some Bloody Marys. Notice that we cut our meat sticks to make a perfect stir stick!!

post #2 of 31
WOW! 300 pounds of sausage in two days!
I am humbled by your presence!PDT_Armataz_01_23.gif

I wish my house was as big as your smoke factory! That is amazing!

Great job!PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #3 of 31
It would take me 2 years to smoke that quantity of meats.

Absolutly amazing.eek.gif
post #4 of 31
Nothing to say but WOW!! PDT_Armataz_01_23.gif
post #5 of 31
Thread Starter 
Don't be fooled.... 2 days of smoking, but we worked on getting it ready, processing, packaging, and cleaning from Tuesday until today. And Wed we ended at 3am, and Thurs at 5am. So..... there was plenty of hours there!!
post #6 of 31

thats a awesome load of sausage i like your set up great job guys
post #7 of 31
Amazing job! Well done!

Take care, have fun, and do good!


post #8 of 31

wow............one day........one day......momma asked me if you will need ranch hands when you take over the buffler operation......heheeh

nice job dude..........wow you been busy........150 pounds of turkeys.......and now this.......i am amazed and proud i know you.......looks like i may have to do a hookby from Mt. Rushmore.......heheeh

post #9 of 31
PDT_Armataz_01_37.gif A job well done in my eyes. Looks great nice setup and keep up the great job.
post #10 of 31
Thanks for the compliments and comments all. But in all honesty, I am absolutely beat @ss tired; I slept till 11:00am this morning, was back in bed before noon and slept till 4:00 this afternoon. My wife has another 17 lbs. of jerky brineing for me to smoke today but I told her it would have to wait till tomorrow after work. I am glad to get this done for another year and I can get back to some recreational smoking for fun; tomorrow's jerky should be an easy smoke.
post #11 of 31
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!
post #12 of 31
Glued I was looking for that little icon of your!
post #13 of 31
Hon even with a week in processing it is an amazing feat! Just Awsome!
post #14 of 31
icon_eek.gif HOLY CRAP!

Great job guys! Already commented on the bloodies with the meat stick. All looks very yummy, but a lot of work for 2 days.
post #15 of 31
Great Job Marty and Tanya!!! I just finished cutting all my venison up so I will be making sausage and venison bacon also. Hope my results are as good as yours.PDT_Armataz_01_37.gif
post #16 of 31
I tell ya what Tanya, I'm impressed. PDT_Armataz_01_37.gif Its plain to see that you worked your pa-toot off!! Oh yeah Marty, you turned the grinder on, yea. PDT_Armataz_01_37.gif hahaha, it looks great guys!!! If I were HALF as good as you, I'd really be something. wink.gif
post #17 of 31
I'd make a comment but I don't even know what to say. icon_eek.gif

You guys must work like machines! That's an amazing amount of meat to process. WAY TO GO!!! PDT_Armataz_01_37.gif
post #18 of 31
i am jealous.looks fabulousPDT_Armataz_01_37.gif
post #19 of 31
y'all must be the King & Queen of sausage making PDT_Armataz_01_29.gif Great job ... Thanks for the pic's.
post #20 of 31
Great job, that should last for a while.
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