Deer Sausage
- Thread starter splash
- Start date
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Lookin good there Splash. Do you get an even smoke flavor with the sausage laying on top of each other like that????
I love that little side arm, what is it????
I love that little side arm, what is it????
thadoc
Smoke Blower
That sure is some nice lookin sausage! Is that an LEM vertical stuffer? How long did it take you to stuff with that setup?
Love the side arm, I was thinkin it was a Glock, Springfield XD- nice piece! Is your state an open carry state? Here in MN it is but, I choose to conceal most of the time!
Lookin forward the seeing the final product, keep it up dude!
Love the side arm, I was thinkin it was a Glock, Springfield XD- nice piece! Is your state an open carry state? Here in MN it is but, I choose to conceal most of the time!
Lookin forward the seeing the final product, keep it up dude!
- Feb 17, 2008
- 6
- 10
No its the 5lb stuffer from Grizzly Industrial, thats a LEM mixer in the background. I started at 1pm and finished around 6 that was me grinding, mixing and stuffing by myself and keeping everything washed and clean between processes. I had 15lbs of deer sausage and 10lbs of pork sausage.
Louisiana is an open carry state also, but I prefer to carry concealed. I just didn't have my cover shirt on.
Louisiana is an open carry state also, but I prefer to carry concealed. I just didn't have my cover shirt on.
thadoc
Smoke Blower
NICE!! I have been looking into investing in one of those vertical stuffers, last time I made sausage I only made 8 pounds and it took me over 2 hours just to stuff them. I think I could really cut down the time with a nice stuffer like that!
"More power to the Sheepdogs, keepin the family safe."
"More power to the Sheepdogs, keepin the family safe."
Lookin good Micky!!!! What temp did ya smoke those at???
I can't wait ta see what happens when someone tries ta steal them...lmao
I can't wait ta see what happens when someone tries ta steal them...lmao
- Feb 17, 2008
- 6
- 10
Started about 130 for about an hour then 150 for about 3 hrs then to 170ish till internal temp is 152-155 then pull them and let them rest overnight. Total time is about 5-6 hours. I tried a sample awhile ago and they came out pretty good if I do say so.
- Mar 12, 2009
- 14,477
- 58
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