new to me mix

[in. pred]

had a bag of grindies on top of the freezer. figured i would move it out of the way one more time. so it got the grinder other day. just a test run so i did up 2 pounds and rolled some deer logs. i dont use casings. i just roll them by hand and gently place in the smoker. a temp probe went in later.

first meat cooked in the new rig. deer logs, bangstix,(whatever mix leftover with lots red pepper mixed in) and a chunk of brined deer meat. all hickory splits for fuel with a chunk of mesquite here n there. mostly temps were 200-250. im new to the offset style. its harder to keep temp than my old, fire in box, style. cold rainy day too so..

you dont go to bathroom after eating one of these! lol wash those hands three times. lol

this time i tried the leggs summer sausage seasoning out of curiosity. deer - pork 70-30 @ level tablespoon seasoning- per pound. turned out pretty good. classic ss flavor and texture. great base to add on. anyone use it and have any add-ins to try? some jalapenos and cheese would be a for sure! maybe some emulsified ramps! seasons coming up fast! lol

 

[in. pred]

the wife dont like strong smoke flavor, so i made her a batch in the oven. i was suprised at how it turned out. you know summer sausage just needs smoked IMO. lol

the two logs with just cooking difference.

biggest "smoke ring" i ever had in anything! lol because it took 4 hrs to temp out. im used to about half that in the old smoker. the smoke was strong when came out. after a night in the fridge it was very tame.

in comparison the pale one. lol

poor thing just needs a touch of smoke. hehe naw its good beef sausage. oh yea its ground chuck and pork sausage 70-30 mix in the oven version.