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  1. elkmaster101

    I NEED HELP, seriously

    Well its done! or at least the first step, moose summer sausage batch weighs in at 48 lb,  just used my common summer sausage mix that i use on deer, but thru in some finely chopped red pepper and minced white onion and red pepper seed and a dash of sage.. and a 8 lb pork butt. it will sit...
  2. elkmaster101

    I NEED HELP, seriously

    yes I would agree to the add some fat i have some deer I'm batching out this evening also,  and have pork buts to grind up. I was looking for specifics on spices?  dry milk nutmeg onion skins or what?
  3. elkmaster101

    I NEED HELP, seriously

    I just received 40 lbs of ground moose and want to make some summer sausage. do i use just any old recipe or is there one special one you want to share? I have until 5 pm so time is running out i want to batch it to night and let it stand for 2 days before stuffing 
  4. elkmaster101

    ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

    We just gave away another 50 lbs of meat away this weekend. need to start thinking about another big batch.  
  5. elkmaster101

    ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

    yep you knock on my door and your welcome, just processed (3)  deer this weekend. (2) of which are mine. steaks roasts ground and stew chunks. also put 30 lbs ground towards this weeks batching, Batcher Wednesday night, suffer her Friday night, smoke her out Saturday....   What else can I...
  6. elkmaster101

    ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

    The final count on weight was 710 lbs of meat that Saturday. 435 went into the smoker. We stuffed 1100 brats,  average 1/4 lb each.    As of today given away about 300 lbs     Having a brat feed at the office the 10th  so far 45 have singed up.   the office will pick up all but the meat...
  7. elkmaster101

    ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

    That turkey came in late my daughter brought it over a couple days late, We didn't have time to brine it out so it will just have to be a normal turkey.  We had plenty though and she left with a smoked one.  I think it was a fair trade.
  8. elkmaster101

    Bacon question's Dry rub or wet Brine

    I just did 80 lbs of pork bellies 12 day wet cure, then cold smoke it for 6 hours pulled it let it stand for 12 hours, 1/8" thick slices and packaged it in 1 lb packages. you can  see my pictures on general discussion  I think its on top.  
  9. elkmaster101

    ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

    Well I promised you some pictures,
  10. ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

    ITS THAT TIME OF The YEAR THAT ALL GOOD THINGS MAKE US SMOKE

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