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  1. WI Smoker77

    Fat and sassy

    They look fantastic! I haven't tried pork belly burnt ends yet, but after looking at those, they just made my list. Great pics. Like.
  2. WI Smoker77

    First brisket (I busted my Cherry)

    Ya shoulda never done it!! Smoke the first one and no turning back!...............If it tastes as good as it looks, your going to be wanting to smoke a whole lot more of them. Looks great, please show a pic of a slice if possible. Now you'll be 'brisket hooked' like most of us..............
  3. WI Smoker77

    Venison Andouille and other Fresh Sausages

    I'm looking forward to making some Jambalaya with it and maybe Gumbo (?). I also made some Hot Italian to use also!
  4. WI Smoker77

    Venison Andouille and other Fresh Sausages

    Thank you all for the comments. I've wanted to try and get started making smoked sausage for a while and finally got my smoker finished and working. Hoping to try more and different sausages soon. The Andouille has a nice flavor and a nice heat to it. Thanks again.
  5. WI Smoker77

    Todays Bread

    Your bread looks awesome! Fantastic color to the crust. I wish you could add 'Smell-a-vision' to the thread......I can only imagine how good it is. Like
  6. WI Smoker77

    Venison Andouille and other Fresh Sausages

    Took last Thursday and decided to make up some venison/pork fresh sausages and some Andouille. This was my first attempt at Andouille and I enjoyed the process of making it. I made all my sausages with a 50/50 mix of venison and pork butt. The Andouille I added a little more back fat for the...
  7. WI Smoker77

    First smoke - thank you!

    I like it! Have been hashing over building one similar to this. Can I ask you, what size LP tank is that you used? Your going to have a lot of good cooks on that one. Congrats.
  8. WI Smoker77

    Smoked Sausage (Multiple uses)

    Looks great Bear! Love the way you go multiple uses out of one cook of those sausages! Like
  9. WI Smoker77

    First try at making Venison Summer Sausage

    Thank you for the recommendation. I will check out this reference book also.
  10. WI Smoker77

    First try at making Venison Summer Sausage

    Thanks for the advice. I will definitely start at 130 and step it up from there until 152 from now on. And I may start trying a few pre mixes that are out there for a different taste profile. Greatly appreciated!
  11. WI Smoker77

    First try at making Venison Summer Sausage

    That is why I purchased his book years ago, word of mouth about his recipes and a 'all in one' source for various types of sausages. I REALLY like this website, so many people with great suggestions, willing to share info and recipes. I just trim the butts to get the glands/ sinew and unwanted...
  12. WI Smoker77

    First try at making Venison Summer Sausage

    I agree, I am looking for recipes that you 'get down pat' for your own/ families like, so that can be reproduced again and again. Thanks.
  13. WI Smoker77

    First try at making Venison Summer Sausage

    I have an early version I'm thinking. I have had it for many years. Guessing 15 to 20 years. Maybe his recipes are outdated in my version. Do you not use pork butts for your sausage or just not trim them and use the whole , minus the bone? just wondering.
  14. WI Smoker77

    First try at making Venison Summer Sausage

    Thanks again for this info. I will Google it and bookmark it for further reference. I used Rytek's book suggestion because I have it and use it for recipes for fresh sausage. I have no problem whatsoever using other sources, esp. if more complete and better info. Thanks again.
  15. WI Smoker77

    First try at making Venison Summer Sausage

    Thanks for the answer/help. I have always thought 152 or slightly above for IT also, but in Rytek's book in several of his recipes, he notes taking the IT to 145 and then ice water bath. Was thinking he wanted to avoid overcooking it for some reason. I will start the next batch at 130 degrees...
  16. WI Smoker77

    First try at making Venison Summer Sausage

    Posting my first try at making Venison summer sausage, ( any smoked sausage for that matter), made last Thursday. First a pic of my equipment set up. Found a good deal on some pork butts last week, from a friend who is laid up and wanted them to go to use. $1.00/lb so picked up 4 butts...
  17. WI Smoker77

    A little summer breakfast on the Blackstone

    Awesome looking breakfast! I think I would eat it either way, mixed or seperate!!
  18. WI Smoker77

    Outside smoking temperature

    Thanks for the replies, greatly appreciated. Just wanted to make sure before taking a chance and ruining any product. Will post pics and report when I do.
  19. WI Smoker77

    New to smoking

    Welcome from Wisconsin! You will enjoy the smoking knowledge on this site immensely I'm sure. Amazing number of people on here that will help you become a better smoker/chef.
  20. WI Smoker77

    Sad day

    May God have Mercy on the souls of your smokers........ Hopefully the new one can take some of the sting out of losing the older ones......
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