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Recent content by Ethan Soland

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  1. Ethan Soland

    sausage making 2018

    haha...I don't think so... way too much work :) I will say it's quite rewarding when it's all finished. My dad is teaching me the ropes on the smoker and he deserves much of the credit.
  2. Ethan Soland

    sausage making 2018

    come by and try anytime. I'm always looking for some constructive criticism ! it's amazing how fast it goes...gets divided between five families.
  3. Ethan Soland

    sausage making 2018

    I think we've had around 220 pounds in there a couple different times. It's an old commercial smoker purchased from a butcher shop that shut down. We really like it! We did all of this in three different batches smoked in two different days
  4. Ethan Soland

    sausage making 2018

    This past weekend we decided to make our venison sausage. Quite the process, but well worth the effort. We started by butchering 3 pigs on Saturday. After processing all the meat, vacuum packing it, and freezing it, we were left with 75 pounds of pork fat and trimmings to use for our sausage the...
  5. Ethan Soland

    internal temp

    thanks for the reply...this is a picture of our smoker from last year. always looking for advice to make things better.
  6. Ethan Soland

    internal temp

    sausage is 70/30 venison/pork mixture. we get a seasoning mix with added cure from the local butcher shop according to the weight. we plan to make around 150 pounds of sausage
  7. Ethan Soland

    internal temp

    We are making some sausage this weekend and I have been looking at the methods of everyone on here. One thing I'm confused with...why does the internal temp need to get to 154* + ? The sausage will have cure...we plan to freeze after smoking to be eaten later throughout the year...and we always...
  8. Ethan Soland

    temperature guide

    thanks !
  9. Ethan Soland

    temperature guide

    Again, new to this site but find it very informational! Your help is appreciated. I was wondering if anyone could point me in the direction of a chart that includes cooking temps and times for smoked food. Does one exist? I'm looking for something that would include approximate cooking times...
  10. Ethan Soland

    venison sausage/brats

    This info is greatly appreciated. Is this the same method you use when smoking larger ring/bologna style sausages? Keep the smokehouse temp 25-30* above the internal temp of meat? we've always kind of done things old school where we go by color of the meat. It usually leads to long smoking...
  11. Ethan Soland

    venison sausage/brats

    Hey guys...new to the forum but wanted to get some expert opinions on the correct process of smoking some venison sausage and brats. I am looking to make a few different recipes of venison brats(cheddar/wild rice, jalapeno, etc) . I plan to use 70/30 or 65/35 mixture with pork trimmings. We plan...
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