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Having fun

ab canuck

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  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
 

dirtsailor2003

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Looks fantastic! Quite the mega batch!

Looks like you need a full size walk in smoke house!

Lots of good digital themes around. I use the iGrill2 for pit and meat temps. I use the Lavatool Javelin ($25) instant read for quick temps .

Point!
 

wrwoelfel

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You should post pictures of your setup on how you do all this deliciousness. Sausage looks awesome. Care to share you recipe? Oh and everything looks great.
 

ab canuck

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 I am currently using an old fridge setup that's cedar lined. It has been changed from an old hotplate for smoking to and old BBQ side burner I used for a few yrs with varying success. This year it was -10f when I was smoking so I ended up using a turkey fryer for smoke and heat source. I won't be home for a few days to show it... lol          

As far as recipe's  go yep I will share what I do or have. Everyone's tastes are a bit different so tweek it to your taste. And Thx.
 

ab canuck

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  I am leaning towards a smokehouse, just because of this. It's something I really enjoy doing so everyone usually benefits lol.  Thx. for the thermo tips. I will look them up today.
 

driedstick

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Looks great!!! that's a lot of stuffin, check out Thermo-works they have some good thermometers also,, some that will or will not break the banks LOL great quality thou. 

A full smoker is a happy smoker 

DS
 
 

driedstick

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Looks great!!! that's a lot of stuffin, check out Thermo-works they have some good thermometers also,, some that will or will not break the banks LOL great quality thou. 

A full smoker is a happy smoker 

DS
 
 

GaryHibbert

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Wow. That's a lot of sausage. Should keep you eating for most of the winter.

POINTS.

GARY
 

SmokinAl

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That's quite an operation you have there.

All of your sausage looks fantastic!

Point!

Al
 

ab canuck

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 Thx. All. It started out as helping a friend and turned into a favorite hobby. Lots of time, fun and learning curves over the years. And well worth it.
 

disco

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I do see a problem with your sausage making. You made too much to store. I would be happy to help you out with that.

Disco
 

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