moneymike
Smoke Blower
- 100
- 13
- Joined May 31, 2013
Weekend Project!! 85lbs of Deer Summer Sausage!
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Wow that's a bunch of great looking sausage! Nice work!
How's that working out for ya Dave? LMAO....I'll trade my exquisite taste testing ability for a "Quality Revue" of your product.... HAHAHA
I'll trade my exquisite taste testing ability for a "Quality Revue" of your product.... HAHAHA
How's that working out for ya Dave? LMAO....
I'd be willing to send a few slices your way.I'll trade my exquisite taste testing ability for a "Quality Revue" of your product.... HAHAHA
This batch was half cheddar and half pepper jack.A guy I know has a local processor add green olives to his venison summer sausage. I've never tried it but have heard its great. I did try some once that had diced pepperoni in it. It was very good. We usually do regular and Jalepeno and chedder. Great looking sausage BTW!!
I'd be willing to send a few slices your way.I'll trade my exquisite taste testing ability for a "Quality Revue" of your product.... HAHAHA
I love garlic and I will take you up on that offer. I think I've found my add in! Garlic Summer Sausage!!Mike, I appreciate the thought... Think of me next summer on that deal..... I'll trade some hard neck garlic for you to try..... If you like garlic.....
Dave
Took everything about 7 hours to get to temp. Long day but well worth it!!Looks great, with that all going in the smoker at one time I would think it would take a while for the smoker to rebound, How long did you smoke it for
That's a lot of snausages - very nice.
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