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  1. J

    24 Hour Summer Sausage

    Hey all. I just got a new Pit Boss vertical smoker that has a low temperature setting of 130deg. Somewhere way back in a thread, I saw where someone suggested smoking sausages for 24hrs at 150deg and that they would always come out juicy and safe by the pasteurization chart. What do you all...
  2. J

    New Pit Boss Vertical

    Came across a new PB vertical being released soon. I’m looking at this for smoking summer sausage and snack sticks mostly. Temperature goes down to 130* as opposed to 150* of the current models. This appears to be a decent option...
  3. J

    Considering Smaller Meat Grinder

    Hey all. As per the title, I'm considering the purchase of a new, smaller meat grinder for small batch runs of sausage and burger and such. I currently have a #22 Cabela's Carnivore and it's a brute to get out for small batches. I'm wondering if a #8 would be good enough for small 5-10lb...
  4. J

    Venison Summer Sausage Method

    Found this on YouTube and found it interesting.....especially in regards to their smoking schedule. What do you all think? Seems simple enough but an awfully fast, high temp smoke. Seems like fat out would be a likely occurrence?
  5. J

    Stuffer Questions

    We've been gradually acquiring the necessary equipment to start processing all of our deer at camp. Besides a decent scale, we're down to a stuffer. I have a 5lb LEM and it works well, however, it will take forever to make summer sausage or even bag burger with just a 5lb stuffer and that many...
  6. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.
  7. J

    Help With Equipment Choices

    Hey all. I've done my own small batches of various sausages, summer sausage, venison bacon, etc. and enjoy it. Now the gang at deer camp is considering processing our own as a group. We have been taking in an average of 6 deer per year to the locker and basically all gets ground up into...
  8. J

    Auber WS-1510ELPM & MES 30

    Had some issues with my front controller last week and called Masterbuilt for replacement as it's under warranty. I also ordered the Auber because I'm so used to less temp fluctuations using my GMG Pellet model. I bought the WS-1510ELPM because it's "plug and play", but keep reading so many...
  9. J

    Venison Summer Sausage ECA

    I've been working on my deer summer sausage recipe and technique since mid-winter and am happy with the taste, but not yet satisfied with the texture. I've had one batch that hit the spot for me texture wise, but that process included a fair amount of drying and fridge time after stuffing the...
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