Just another newb :)

Discussion in 'Roll Call' started by pipelinegypsy, Jan 10, 2016.

  1. pipelinegypsy

    pipelinegypsy Fire Starter

    Hey Y'all from Alabama! I decided to dedicate my entire first deer this season to sausage. It started as a fresh sausage project, but I quickly started craving some smoke. Before I knew it I had accumulated all the tools I thought I would need (along with enough Amazon boxes for a nice bonfire), and found myself here in search of the knowledge I so desperately need. I have read myself crosseyed, but that has only led to more confusion, so I ask for your patience as I bombard the board with a thousand questions haha. I look forward to making some new friends!
     
  2. stoking

    stoking Newbie

    Hey there I'm not too far away here from Florida.
    Last year I made my first smoked deer sausage and it was great. I did it on a vertical drum smoker. I only did about 20lbs.
    Are you planning on smoking it all at one time or freeze it fresh to smoke in smaller batches later?
    Congratulations on your deer! I unfortunately did not get one this year.
     
  3. Welcome to the forum. This is a great place to learn and share ideas. The search bar works great for finding info. If you don't find an answer, start a thread and wait for several different answers.

    Smoke it up
    William
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You came to the right place. Lots of sausage guru's on here.
     
  5. pipelinegypsy

    pipelinegypsy Fire Starter

    Actually both. I made some fresh breakfast sausage and then I made two batches to be smoked, one regular and one Andouille. We go through a great deal of the stuff so I wanted to be sure and have it ready to go whenever the need arose. We are headed down to FL Sunday to spend a few days, I love it down there!
     
  6. stoking

    stoking Newbie

    Sound like you got it going on with the sausage. I just tried some links a friend made over the weekend. He did 20# venison, 4# Boston butt, and 2# bacon. Seasoned with salt, pepper, sage, garlic. I grilled some last night. It was pretty good.
    I go to Alabama quite often as well and like the country side.
    Getting ready for some winter fishing here now that hunting is over for me.
     
  7. [​IMG]   Good evening and welcome to the forum, from a nice cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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