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  1. Smokemifyougotem

    My deer sausage recipe

    Thought I would share my deer sausage recipe. It works well as a pork sausage to but you need to cut the coriander and marjoram in 1/2. The picture is a screenshot of onedrive off my phone, I have an easy excel spreadsheet built, you just enter your final KG and it does the math for me. I...
  2. Smokemifyougotem

    Issue with cure in Sausage

    Hey guys, I mixed up a batch of deer sausage the other day, with deer, pork, water and spices I had ~ 45 lbs. I Measured and mixed the cure with the other spices and the water (mixed in a jar, shake for 30 seconds rest 2 min, shake 30 seconds before slowly and uniformly adding into the mixer)...
  3. Smokemifyougotem

    A learning experience for me.

    So me and a friend recently upgraded our equipment, along with that we invested in a spice grinder, definitely the cheapest of all our upgrades. The learning came when we spiced up our tried and true sausage recipe. Previously we had been using ground pepper and using a hand chopper to chop...
  4. Smokemifyougotem

    Finished up some Bacons

    Finished up the smoke on some bacons I had curing. The first pics is the pork belly Smoking and after slicing and packing. The next ones are the shoulder bacon I just finished up today. Some pieces are pretty lean but some I think will slice up nice. Hope so anyway lol. I should have worked...
  5. Smokemifyougotem

    New to the forum

    Hi, been smoking a while, grew up on a farm butchering our own meat and processing our game but came to smoking more recently and have gotten into making bacon even more recently. Here’s pics of my first to batches and the 20lbs I have curing in the fridge which should be ready to smoke next...
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