Recent content by bones1948
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A-maze-n smoke and Weber 181/2 smoker
I was wondering if you can use the A-maze-n tray smoker in the 18 and 1/2 inch Weber charcoal bullet smoker? Will there be enough oxygen available to keep the pellets burning? Bones- bones1948
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- Replies: 1
- Forum: AMNPS Tester forum
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mesquite smoke for summer sausage
I have been making venison summer sausage and using apple pellets in the amaz-n tray to add smoke to my sausage. I know that mesquite has a stronger smoke flavor and was wondering how it would taste using it to smoke the summer sausage. I am using an Masterbuilt Electric Smoker and the amaz-n... -
Deer burgers (Making room for more)
Bearcarver I ran across your reply about your venison mixture for burgers with 50 % being venison, 25% 80/20 round beef and 25% ground pork. I gave it a try and the wife and I really liked it. When you harvest a deer and grind the venison do you add the ground beef and ground pork at that... -
Adding Cheese to Summer Sausage
I have made a lot of summer sausage but have never added cheese to it. I am considering adding cheese to my next batch of summer sausage to give as gifts for Christmas. I now do a first grind through the large plate then add the spices, cure and water, mix and then do a second grind through... -
Summer Sausage and Stuffing
I am making some summer sausage and was wondering i usually just leave the summer sausage in the refrigerator over night and smoke the next morning. I have read a couple of posts where people have left there summer sausage in the refrigerator for 2 days. Is there any difference in the sausage... -
Hard Seasoning
I have a Hi Mountain's summer sausage making kit. I have had it for a while and am getting ready to make some venison summer sausage. When I was checking it out and picked up the package of seasoning the seasoning was hard as a rock. I need some advice on how to break the seasoning up to... -
Summer Sausage Meat Mixture
I stand corrected. I indeed misread the thread. The mixture is 80% venison to 20% pork butt. I must have had a senior moment. thank you for the correction. Bones -
Cold Smoking
I am not having any problems with fat outs especially since I changed from pork fat to pork butt. I also changed the mounts of venison and pork butt to 75% venison to 25% pork butt. I was just curious as to why the cold smoking was being done. the question was answered with the cold smoking... -
Summer Sausage Meat Mixture
I was reading through one of the threads on the percentage of venison to pork butt to achieve the 80/20 ratio to achieve the 20 per cent of fat needed. I guess I was doing it wrong. I would get 8 lbs of venison and 2 lbs of pork butt and grind that up thinking I had the correct ratio. I was... -
Cold Smoking
Do you just lay the SS in the smoker and let them sit for a couple of hours? Bones -
Cold Smoking
I was able to harvest a couple of deer this year and am going to make some more Summer Sausage. I have make some in the past and with the help from the sausage makers on here it came out pretty good. I am currently reading the past threads on SS making and read that Boykjo likes to cold smoke... -
Summer Sausage vs Salami vs Bologna
I have only made summer sausage and was wondering if someone could tell me what the differences are between making summer sausage verses bologna vs salami. Is there a big difference in taste? Why would someone make bologna and not salami or summer sausage. I was wanting to try making salami... -
Venison summer Sausage Problem
I just finished 15 pounds of summer sausage. I made the change from pork fat to pork butt. I mixed 12 pounds of venison with 3 pounds of pork butt for 75% venison to 25% pork butt. I then added 2 cups of Carnation dry milk to the meat as recommended. The finished product was very good. The... -
Venison summer Sausage Problem
I am getting ready to make my summer sausage again. I reread the comments and am going to use pork butt instead of pork fat. I am going to mix 12 lbs of venison with 3 lbs of pork butt. I also read a reply by Reinhard about adding dry powered milk to the recipe at a rate of 1 cup per 5 lbs of... -
Storing Seasoning
Whenever I buy seasoning for my summer sausage I usually buy enough to get free shipping if possible. When I do that I am unable to use the seasoning right away. It stay in a box in my pantry. After a period of time the seasoning gets harder then a rock. Is there something I can do to keep...
