50lb deer summer sausage today with pics

Discussion in 'Sausage' started by snausage, Jan 5, 2015.

  1. snausage

    snausage Fire Starter

    Hello all thought I would share some pixs of the batch of sausage we stuffed last night and I am smoking today . First time posting a new thread with pictures on this forum (new member ) so bear with me ,Love the sight !!

    Batch is made with 25lbs venison and 25lbs ground pork , I know from what I have read here that people will comment that my ratio is way high on pork , but to that I will say I have used this ratio for 21 years and it works and tastes great .


    In the tube mixing seasoning


    Sticks in the ice box overnight


    Stuffed sticks 2 1/2 lb collagen casings

    Smoking it this morning so I will post follow ups
     
  2. snausage

    snausage Fire Starter


    Here is my smoke house I built last year from scrap lumber
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good so far, but I did expect to see one giant sausage 50#s LOL
     
  4. Looks good so far. Nice smoker you built. I look forward to seeing the finished product.

    Happy smoken.

    David
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  6. snausage

    snausage Fire Starter

    Sorry bout that ,  that was good !  

    Been in the smoke for 3 hours one more hour and will crank it up to 165 ,  been having to pour the gas to the smoke house to maintain temps , I smoke with hickory so the smoke is really blowing !!!
     
    Last edited: Jan 7, 2015
  7. flyfishjeep

    flyfishjeep Smoking Fanatic

    Been in the smoke for 3 hours one more hour and will crank it up to 165 ,  been having to pour the gas to the smoke house to maintain temps , I smoke with treated 2x4's so the smoke is really blowing !!!

    Was That a typo above?????

    Treated lumber has some nasty chemicals that are released when smoked or on fire.

    I would strongly suggest not using that unless it's for a neighbor that you don't like.
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nothing like a little arsenic to liven things up a little bit....................[​IMG]
     
  9. snausage

    snausage Fire Starter

    Sorry , just trying to make some laughs , using Hickory and wild cherry , stalled right now at smoke house IT 167    sausage IT 125   looks like it might be a long night    outside Temps right now are 30degress F  my smoke house is not insulated (yet )  so gonna make a beer run and wait it out
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking smoke shack! Nice looking sausage! Nice smoke!

    How about some more information, photos on your smoker. Whats your heat source?
     
  11. timberjet

    timberjet Master of the Pit

    . looks good man.
     
    Last edited: Jan 7, 2015
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice looking SS, keep us posted with some money shots !
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome!

    Great looking start, I too look forward to the money shot!
     
  14. snausage

    snausage Fire Starter

    Heat source is propane fish fryer base , the whole set up is not very scientific except the temp controls I have a dual probe thermometer and several long probe turkey fryer thermometers for reference

    I will post more pixs once I am done but I am losing daylight and fighting the cold . Sausage is climbing at 135IT  but I fear I am fighting a losing battle . Can't believe I picked this cold snap to make sausage but I was in a crunch,I  have another 50lbs to make this year .   Might need some info on a recook never had this happen before [​IMG]  
     
    Last edited: Jan 5, 2015
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Stick it your oven at 165-170 to finish it now and you'll be fine. I lost power once after about 5 hours of smoke in an electric job. I had an old gas oven that would ignite w/out power (not like the new safety junk stoves today) Its' lowest setting was about 165-170 and I finished 10  5 # sticks on the racks and it came out very well.
     
    Last edited: Jan 5, 2015
  16. timberjet

    timberjet Master of the Pit

    Can you throw an electric heater or something in there to help get the temp. up?
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You really need to try to get it done.......You need to throw a big blanket over the top of it or wrap plastic over it.... The low temps should not make a huge difference but the wind will. Hopefully the wind will settle down after night fall.. it usually does

    Good luck
     
  18. snausage

    snausage Fire Starter

    Of course the little button on my dual probe went flying as the cook was getting critical see pixs  but I was used my probes to finish   and eventually got it up and running



     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I can hardly wait for the money shot too. Thanks for posting this.

    Disco
     
  20. snausage

    snausage Fire Starter

    Ok folks finally got home from work and have some more pixs , Finally got sticks up to temp late last night ,thanks for the in put , never had to use additional heat source but I might need to think of a "back up plan" in the future. The oven would have been a great plan as well but I couldn't fit it all in . I stopped monitoring the  site once I was getting so close  to 152   thanks for the help!

     Now here is some additional info These stix were not ice bathed I have never done it before nor has my "teacher " who I learned from or my grandfathers (both) , I am not saying its bad or good I have just never done it ,I did one stick last year and marked it and saw no difference in final product .

      Here is another point , grew up in southern Ill and everybody I made sausage with up there (several different farms ) all hung the sticks either in the smoke house or in a shed or cellar for several weeks to dry out before wrapping and freezing . I follow suit with that process and will hang these in my drying chamber (  basement ) until they loose about 25 percent of their weight or until the consistency is what my family likes to eat . It is harder than a fresh stick but again that is my personal preference . 

    Not saying I am right or wrong on any of these processes it is just what people I know have done for years and it is the sausage I like to eat and am proud of it when I break it out for folks .  



    Sticks lost little more than 1/2 lb in smoke house they weighed right at 2 .5 when stuffed


    Plenty of mustard seed and red flake pepper !!!!


    Last years sausage is on the right (I always save a stick for ref) that is the consistency I am looking for  


    I use the tag to write down the  weight each week as a reference and I go buy feel till it is were I want it .
     
    crazymoon likes this.

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