I have been on this site for about a month looking for building ideas on smokers.
So this week off we decided to make sausage.... Hence the need for a better smoker. We made 7 batches to equal 200lbs of sausage. Thought I would share this and get some feed back.
So lots of pictures .
We do our own butchering,wild game pork, and chicken we buy from people in community. We get our family involved and some friends and go to town.... and maybe a beverage or 2....
We mix all our sausage at a 65 venison 35 pork trim, no extra fat added, And with our smokies we kick them up with extra spice bacon and cheese. A swiss, mozza and monteray jack this year.
We made a couple 25lb batches of Andouille sausage, 1 was a jerky kit we converted to sausage a few years back, good one, but then we made Emerils version and crossed it with a Nola recipe I found and left it as a fresh sausage.... WOW is all i had to say, we have our new Andouille recipe. We also made a maple breakfast and a chipotle sausage. so now we are done until mid winter and finish up the sausage making.
SO I am in search of a good thermometer i have been checking a few from posts out here and of course the smoker build that brought me to this site. It would be great to smoke more than 30lbs at a time.
Looking for input as well as thermometer and smoker info. Thx. all and have a Merry Xmas everyone
So this week off we decided to make sausage.... Hence the need for a better smoker. We made 7 batches to equal 200lbs of sausage. Thought I would share this and get some feed back.
We do our own butchering,wild game pork, and chicken we buy from people in community. We get our family involved and some friends and go to town.... and maybe a beverage or 2....
We mix all our sausage at a 65 venison 35 pork trim, no extra fat added, And with our smokies we kick them up with extra spice bacon and cheese. A swiss, mozza and monteray jack this year.
We made a couple 25lb batches of Andouille sausage, 1 was a jerky kit we converted to sausage a few years back, good one, but then we made Emerils version and crossed it with a Nola recipe I found and left it as a fresh sausage.... WOW is all i had to say, we have our new Andouille recipe. We also made a maple breakfast and a chipotle sausage. so now we are done until mid winter and finish up the sausage making.
SO I am in search of a good thermometer i have been checking a few from posts out here and of course the smoker build that brought me to this site. It would be great to smoke more than 30lbs at a time.
Looking for input as well as thermometer and smoker info. Thx. all and have a Merry Xmas everyone
