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  1. tastetester

    Deer Sausage

    I finished u a batch of deer sausage using the recipe from meatsand sausages. com. I used pre-ground venison and pork as the base and added a proportion of back fat that I ground through a 3/8" plate. Stuffed it into 31 mm hog casings and held it in the fridge overnight. Then smoked it with a...
  2. tastetester

    First Try at Vension Summer Sausage

    Since I've got the smoker running again, and at the same time have a bunch of ground venison in the freezer, I figured I needed to try my hand as summer sausage. I used about a 60/40 mix of venison and pork shoulder and a spice recipe I got from my sister. Ground the pork through some old...
  3. tastetester

    Pastrami

    Yesterday I raised my fridge smoker build from some years ago to life again after about a 5 year layoff. For the inaugural run I picked up 3 corned beef points and coated them the Better than NY rub. Ready to pop in to the smoker. I used Pit Boss Fruit, which is a blend of apple, cherry and...
  4. tastetester

    Controller Questions for my Fridge Smoker

    Hey all, Long time, no smoke around here. I'm trying to revive my fridge conversion that I made a few years back and the thermostat is shot. So I need a new controller. What I'm wondering about are controllers that you can set time programs in. Do you find it really handy, or no? I have a...
  5. tastetester

    First Pure Pork in my new smoker

    I've smoked sausages twice, fish once and made pastrami 3 times.  Today I tried pork. Two racks of baby backs rubbed and ready. And two chunk of loin that I rescued from the freezer. I rubbed them last night with a mix of pickling spice (mainly coriander and mustard), cinnamon, nutmeg...
  6. tastetester

    My Done Enough to Work Fridge Build

    It's a work in progress, but it does work. It's an old Frigidaire that was pretty easy to convert.  The workings were very easy and straightforward to remove and left no big holes in the lining.  The only drawback was the plastic surround on the inner front and that held the inner door panel...
  7. tastetester

    Another beginner from Iowa

    Hi all, I'm new to the smoking game, but an old hand at cooking.  Prompted by a bunch of venison burger sitting in my freezer I decided to build a smoker and make some sausages.  So I did.  Out of an old fridge and using a homemade air pump smoke generator.  Made the first sausages this week. ...
  8. tastetester

    My first sausage

    Just took it out of the smoker an hour or so ago. The makings are venison and pork.  The spices are black pepper, marjoram, yellow mustard, smoked sweet paprika, garlic and red pepper flakes. That's the raw state. This is the done state. I know, I know, there are issues with them...
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