My adventures with the Traulsen

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

nevrsummr

Meat Mopper
Original poster
Dec 15, 2015
223
22
North Idaho
Hey all. So, I don't post often but i read whenever i get the time. And this place is my go to school for smoking. I want to thank Chef Jimmy J, Bear,Dave Omak,Smokin Al,Pops,and others for giving so much. Thankyou.

This fall was successful, we ended up with 3 nice deer so we (wife and I) got to try a lot of different things.
Then, the other day I slaughtered 3 sausage sows. Sold 2 and split one with a friend. I'm not much for words, but with that understanding, I did take some pictures to share with this site.

Thanks again everyone!
 
We made 50 lbs of jalapeno cheese Germans. 25 lbs pepperoni sticks. 50 lbs gourmet Italian sausage,(half linked half loose) 25 pounds pepperoni for pizza. 25 lbs breakfast sausage. 25 lbs bacon. 40+ lbs smoked cheese. Not to mention the ribs,briskets,butts,and fatty. Super happy with the Traulsen it was worth the work.

It was a busy but enjoyable way to spend the winter months. And very rewarding. Still have so much to learn. Just about every recipe needs tweaked for next year. The gourmet Italian sausage my wife created and that one gets filed away as a family secret. She nailed it!

Thanks for looking
 
Everything looks fantastic!

We have a hot Italian sausage recipe that we have developed over the years too!

I may have to put it in my will!

Point to you for some delicious looking food!!

Al
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky