Venison Polish style in the smoker

[richtee]

Already this AM- and believe me folks, it ain't only the smoke that's blue! 18° out with a crystal clear "many stars" sky. Guess I should not whine. Better than the -36 up Alberta way...phew!

 

[bbq bubba]

That's it, sitting in my office, nothin happenin, i'm headed over, i've gor a hell of a head cold bur i think some sausage and bourbon will clear that up!!!

How bout some pic's Rich???

 

[richtee]

Hmmm might have a couple shots in a few. Was too early to phutz with pix this AM. I'll get a shot of it when I pull 'em out, and insert the 2 Lb fatty W/chedder I made with what din't get thru the press and a couple broken casings worth :{)

 

[bbq bubba]

Sound's good, chilly one this mornin!!!

 

[richtee]

The sausage coming out:



The fatty going in!

 

[bbq bubba]

Lookin good bro....

 

[bombo80]

Nice looking Polish sausages.

Did you get enough garlic put in them ?? LOL

Give 'em a couple days to "bloom", and let us know how they taste.

 

[minn.bill]

looks good richtee, i put together a 12 lbs batch of chedder polish today will smoke tommorro. will have pics from the smoker tommorro