pineywoods
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I know I don't post much as far as smoking goes so here's some. Had a good bit of venison in the freezer from last year wife had also picked up some 90/10 ground beef because she wanted snack sticks. We also picked up some cheese to cold smoke that's in a thread in the cheese section. So while the venison was defrosting in the fridge I did the cheese smoke in the smokehouse. Then did the venison grinding added beef fat and pork but 70% venison, 20% beef fat, 10% pork butt mixed about 25 lbs with some seasonings as fresh sausage and gave that to some friends. Added seasoning and cure to the 75 lbs that was left in 25 lb batches. Two batches just got some cheese didn't have any high heat so just used some thick shredded cheddar. The last 25 lb batch got the cheese and some jalapenos. The next day stuffed them, hung them in the smokehouse to dry a bit then fired it up with a blend of pellets in the amazen smokers I run two in the smokehouse because of the size of it. It was cold and windy that day and had problems getting the heat high enough in the smokehouse with the propane burner and finally ended up pulling them at like 147 and finishing in the oven. Then into an ice bath and hung to dry before vacuum sealing them. Didn't get pics of it all as I was doing it alone until stuffing stage but here's what I got.
Hanging in the smokehouse drying
Ready for vacuum sealing these are some of the cheese only ones
and Jalapeno
Sliced
Had 9 lbs of 90/10 ground beef for the snack sticks and a new never used Cabella's Dehydrator. We had no idea how much the dehydrator would hold. No smoke on this batch (yeah I know crazy wife) Used my electric Cabela's jerky cannon to make the sticks and no casings. Figured out we need more like 25 lbs to fill the racks in this thing
Vacuum sealed in resealable bags, cheese smoke is in a thread in the cold smoked cheese section
Hanging in the smokehouse drying
Ready for vacuum sealing these are some of the cheese only ones
and Jalapeno
Sliced
Had 9 lbs of 90/10 ground beef for the snack sticks and a new never used Cabella's Dehydrator. We had no idea how much the dehydrator would hold. No smoke on this batch (yeah I know crazy wife) Used my electric Cabela's jerky cannon to make the sticks and no casings. Figured out we need more like 25 lbs to fill the racks in this thing
Vacuum sealed in resealable bags, cheese smoke is in a thread in the cold smoked cheese section
