BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: devo on March 05, 2011, 06:06:00 PM

Title: Stopped by a buddies this afternoon
Post by: devo on March 05, 2011, 06:06:00 PM
He was in the process of makeing a few rings of sausage. Venison & pork in a home-made smoke house.

Title: Re: Stopped by a buddies this afternoon
Post by: jiggerjams on March 05, 2011, 06:11:13 PM
Looks great. Did you make out of there with a ring or two?
Title: Re: Stopped by a buddies this afternoon
Post by: Keymaster on March 05, 2011, 06:14:10 PM
Those look awesome, my wife would be pissed if I used all the Dental floss to hang my snausages ;D ;D
Title: Re: Stopped by a buddies this afternoon
Post by: Tenpoint5 on March 05, 2011, 06:16:07 PM
Looks like about 75 pounds worth thats a dys worth of work there.
Title: Re: Stopped by a buddies this afternoon
Post by: devo on March 05, 2011, 06:40:14 PM
He owns a game farm so there is no shortage of deer meat thats for sure. He has deer and elk. Heres some pics I took a couple of years ago.

(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXLxhqXV89I/AAAAAAAAANU/Jd-t7Cy-GVQ/s640/HPIM2407.JPG)
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXLxlKWnOfI/AAAAAAAAANc/uR5f8GDiDeo/s640/HPIM2411.JPG)
(https://lh4.googleusercontent.com/_jxWy0Fm3458/TXLxrSFs26I/AAAAAAAAANk/ORmQxbMdlhk/s640/HPIM2412.JPG)
(https://lh5.googleusercontent.com/_jxWy0Fm3458/TXLxvGX6eMI/AAAAAAAAANs/kbbgok-YKjc/s640/HPIM2413.JPG)
(https://lh3.googleusercontent.com/_jxWy0Fm3458/TXLxyym14-I/AAAAAAAAANw/kvNgnVdfUWI/s640/HPIM2422.JPG)
(https://lh3.googleusercontent.com/_jxWy0Fm3458/TXLx0-69J2I/AAAAAAAAAN0/wx6xUNkNZmQ/s640/HPIM2423.JPG)
(https://lh6.googleusercontent.com/_jxWy0Fm3458/TXLxKJ3Lb2I/AAAAAAAAAM8/QQ6qxmGHKDU/s640/HPIM2398.JPG)
Title: Re: Stopped by a buddies this afternoon
Post by: pikeman_95 on March 05, 2011, 07:53:54 PM
Don't ever do anything to pi** him off. Now I see why you wanted the big stuffer. That is a good looking batch of sausage. What kind did he make?
Title: Re: Stopped by a buddies this afternoon
Post by: devo on March 06, 2011, 10:17:54 AM
Quote from: pikeman_95 on March 05, 2011, 07:53:54 PM
Don't ever do anything to pi** him off. Now I see why you wanted the big stuffer. That is a good looking batch of sausage. What kind did he make?

Actually, this is a small batch of sausage this year at 62 rings- last year he made 185 rings. Every year he freeze's any deer "trimmings" he then buy's "Boston-Butts" pork & makes a 60% venison to 40% pork mix. He intends to dry (Jerky) all these rings this year. It took him & his brother about 4 hours to spice, mix, grind & stuff the 60+ rings. Depending on the humidity, the sausage drips for 1 day then will be smoked for 3 days, then be dried for 2 to 3 weeks. He only smokes with hard, center cut oak pieces. He use's an old Alsacian spice recipe, modified slightly over the years to fit his tastes. Here it is:
For 100 lbs of meat
22 oz Canning Salt
4 oz curing salt
6 oz black pepper
2.5 oz garlic powder
8 oz coriander
Red pepper flakes (like for Pizza) to taste