Two guys, two days and lots of libations. We spent day one grinding 215 lbs of venison and pork trim. Set it outside (-32) temps got the meat nice and cold for another grind through a small plate. All of our sauge, kielbasa and snack sticks had 70 percent venison and 30 percent pork. Then, we mixed 35 lbs. of PS seasonings Jalepeno chedder mix with 2 lbs of high temp chedder cheese. Next was 25 lbs batch of PS seasonings Willie's blend spices, Then, 30 lbs batch LEM original summer sausage seasoning, next was a 35 lb. batch of PS seasonings spicy summer sausage, then 35 lb batch of honey bbq snack sticks, 25 lb. batch TERIYAKI pepper snack stick seasonings. Then we used straight ground venison to make 15 lbs. of PS seasonings buttery prime rib ground meat jerky and 5 pounds of LEMS maple bacon ground meat jerky. 25 lbs of PS seasons kielbasa.
Now time to stuff....
And stufff
And stuff some more...
Then it was time to for bed!
Day 2:
Time to get thing smoked. We used two 40" masterbuilt smoker and -33 degree temps outside. Everything was smoked till it reached an IT of 120 degrees.
Hickory and apple blend smoke!
Then transferred to a 170 oven, 170 degree water bath on the stove in my turkey fryer pot or 170 degree water bath in my turkey roaster. All sausage was taken to an IT of 155 degrees then set in an ice bath . Everything was hung at room temperature over night to bloom. My a mature opinion is the extended bloom enhances flavor and color. NOTE: I am not a professional, bloom at your own risk!
This morning we vacuum sealed!
Money shot
Sorry no pics of the ground meat jerky. That all went in my new cabelas 12 tray pro dehydrator 10 hours at 160 degrees. It turned out Amazing.
Now time to stuff....
And stufff
And stuff some more...
Then it was time to for bed!
Day 2:
Time to get thing smoked. We used two 40" masterbuilt smoker and -33 degree temps outside. Everything was smoked till it reached an IT of 120 degrees.
Hickory and apple blend smoke!
Then transferred to a 170 oven, 170 degree water bath on the stove in my turkey fryer pot or 170 degree water bath in my turkey roaster. All sausage was taken to an IT of 155 degrees then set in an ice bath . Everything was hung at room temperature over night to bloom. My a mature opinion is the extended bloom enhances flavor and color. NOTE: I am not a professional, bloom at your own risk!
This morning we vacuum sealed!
Money shot
Sorry no pics of the ground meat jerky. That all went in my new cabelas 12 tray pro dehydrator 10 hours at 160 degrees. It turned out Amazing.
