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Enjoying the weather

post #1 of 10
Thread Starter 
Hey guys! don't post as often as I would like so I will try to make this one worthewhile to view!

There is not much along the way of q-view here due to the low camera bateries but this should do.

Last weekend I mixed up 35lbs of summer sg. with a 70-30% ratio venison-pork trim and half of the summer also had chedder cheese added. I got it on and smoked it 'till the 160* recommended on the seasoning packet.

Drying and coming to room temp before smoke

Into the smoker, tight fit but it all went in.

This weekend I mixed up a 16lb batch of german sg. with the same venison to pork ratioas the summer, 8lbs was used for fresh and the other 8 was cured and smoked along with 6 lbs of salami. For my first try I don't want to make too much and not like it, thats why I only did 6lbs salami but my next batch of german will be entirley smoked. I ate a whole ring waiting for my pork butt to get done!

8lbs smoked german, this stuff is stellar!

Salami and german together going into the fridge.

....and to top it all off the 4lb butt.....
post #2 of 10
You've been busy and it all looks great nice job!!
post #3 of 10
That's one great smoke!
I laughed when you said
"I don't want to make too much and not like it" and ended up loving it. And how could you not?
Great job, and points not only great looking sausage, but also for throwingon a butt.
post #4 of 10
Nice job. Looks great. icon_smile.gif
post #5 of 10
Good looking smoke. Would you mind sharing your German Sausage recipe? Someone was asking for one a few days ago. Yours certainly looks good.
post #6 of 10
Looks great Meat Magician! Nice job!cool.gif
post #7 of 10
post #8 of 10
Thread Starter 
Thanks everyone! As far as the recipe goes for the german sausage, I used the High Mountain sausage kit this time.
post #9 of 10
That's some dang nice lookin sausage...oh yea, the butt too!!
post #10 of 10
That looks great. I hope someday to find the time to do something like this myself. Good job outta you!
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