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A-maze-n smoke and Weber 181/2 smoker
I was wondering if you can use the A-maze-n tray smoker in the 18 and 1/2 inch Weber charcoal bullet smoker? Will there be enough oxygen available to keep the pellets burning? Bones- bones1948
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- Replies: 1
- Forum: AMNPS Tester forum
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mesquite smoke for summer sausage
I have been making venison summer sausage and using apple pellets in the amaz-n tray to add smoke to my sausage. I know that mesquite has a stronger smoke flavor and was wondering how it would taste using it to smoke the summer sausage. I am using an Masterbuilt Electric Smoker and the amaz-n... -
Deer burgers (Making room for more)
Bearcarver I ran across your reply about your venison mixture for burgers with 50 % being venison, 25% 80/20 round beef and 25% ground pork. I gave it a try and the wife and I really liked it. When you harvest a deer and grind the venison do you add the ground beef and ground pork at that... -
Adding Cheese to Summer Sausage
I have made a lot of summer sausage but have never added cheese to it. I am considering adding cheese to my next batch of summer sausage to give as gifts for Christmas. I now do a first grind through the large plate then add the spices, cure and water, mix and then do a second grind through... -
Summer Sausage and Stuffing
I am making some summer sausage and was wondering i usually just leave the summer sausage in the refrigerator over night and smoke the next morning. I have read a couple of posts where people have left there summer sausage in the refrigerator for 2 days. Is there any difference in the sausage... -
Hard Seasoning
I have a Hi Mountain's summer sausage making kit. I have had it for a while and am getting ready to make some venison summer sausage. When I was checking it out and picked up the package of seasoning the seasoning was hard as a rock. I need some advice on how to break the seasoning up to... -
Summer Sausage Meat Mixture
I stand corrected. I indeed misread the thread. The mixture is 80% venison to 20% pork butt. I must have had a senior moment. thank you for the correction. Bones -
Cold Smoking
I am not having any problems with fat outs especially since I changed from pork fat to pork butt. I also changed the mounts of venison and pork butt to 75% venison to 25% pork butt. I was just curious as to why the cold smoking was being done. the question was answered with the cold smoking... -
Summer Sausage Meat Mixture
I was reading through one of the threads on the percentage of venison to pork butt to achieve the 80/20 ratio to achieve the 20 per cent of fat needed. I guess I was doing it wrong. I would get 8 lbs of venison and 2 lbs of pork butt and grind that up thinking I had the correct ratio. I was... -
Cold Smoking
Do you just lay the SS in the smoker and let them sit for a couple of hours? Bones -
Cold Smoking
I was able to harvest a couple of deer this year and am going to make some more Summer Sausage. I have make some in the past and with the help from the sausage makers on here it came out pretty good. I am currently reading the past threads on SS making and read that Boykjo likes to cold smoke... -
Summer Sausage vs Salami vs Bologna
I have only made summer sausage and was wondering if someone could tell me what the differences are between making summer sausage verses bologna vs salami. Is there a big difference in taste? Why would someone make bologna and not salami or summer sausage. I was wanting to try making salami... -
Venison summer Sausage Problem
I just finished 15 pounds of summer sausage. I made the change from pork fat to pork butt. I mixed 12 pounds of venison with 3 pounds of pork butt for 75% venison to 25% pork butt. I then added 2 cups of Carnation dry milk to the meat as recommended. The finished product was very good. The... -
Venison summer Sausage Problem
I am getting ready to make my summer sausage again. I reread the comments and am going to use pork butt instead of pork fat. I am going to mix 12 lbs of venison with 3 lbs of pork butt. I also read a reply by Reinhard about adding dry powered milk to the recipe at a rate of 1 cup per 5 lbs of... -
Storing Seasoning
Whenever I buy seasoning for my summer sausage I usually buy enough to get free shipping if possible. When I do that I am unable to use the seasoning right away. It stay in a box in my pantry. After a period of time the seasoning gets harder then a rock. Is there something I can do to keep... -
Spices
I read where it was recommended that the self life of most spices is 6 months and after that length of time it looses its freshness and should be replaced. When ordering spice or buying spices in the store how in the world do you know how long they have had it or how long it has been on the... -
AC Leggs Summer Sausage Seasoning
I have been currently using the summer sausage making kits bought at Bass Pro. I was wondering if anyone has had any experience with the AC Legg summer sausage seasoning and how they liked it. Or if someone has any other summer sausage seasoning recipe or kits they would recommend. Bones -
Venison summer Sausage Problem
I am using a Masterbuilt 30 inch electric smoker. I have noticed that when the temperature is sit at 170 in order to get the temperature back up to 170 the smoker will register heating up to 180. I have been using one of the summer sausage kits from Hi Mountain. I will try your suggestions of... -
Venison summer Sausage Problem
When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. When smoking I do not raise the temperature above 170 to prevent a fat out. The final temperature is set at 170 until the internal temperature reaches 152. I then remove the... -
Gel on Venison Summer Sausage
When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. I do not raise the temperature past 170 so I know it is not a fat out. The final temperature set is 170 until the internal temperature reaches 152. I then remove the sausage...
