Made some venison sausage using my ex-wife's recipe. I needed to convert the recipe to use in the bradley. The sausage tasted good, but needs a little tweaking.
(http://usera.imagecave.com/huhwhatliar/venisonsausage1r.jpg)
(http://usera.imagecave.com/huhwhatliar/venisonsausagestartofsmoke1r.jpg)
(http://usera.imagecave.com/huhwhatliar/finishedvenisonsausage1r.jpg)
Domenick
Looks good to me. Good job. ;)
I found a couple things when doing sausage in the Bradly vs in a large box type of smoker is, in the Bradley I have to rotate racks a lot, top to bottom and back to front. Also I can smoke for a shorter period of time. The smoke seems more consintrated (sp?) in the Bradley.
In my outhouse shaped smoker I do sausage with smoke the whole time for about four hours at 150-160 degrees and never touch it till done. In the Bradley I only smoke for about 2 to 2-1/2 hours but keep the sausage in the tower for about five hours plus need to rotate the racks about every hour. I get good results but I also get much more moisture in the Bradley so I need to do moe tweeking yet before I can match the results in my homemade smoker.
Quote from: pensrock on June 14, 2008, 07:55:52 AM
I found a couple things when doing sausage in the Bradly vs in a large box type of smoker is, in the Bradley I have to rotate racks a lot, top to bottom and back to front. Also I can smoke for a shorter period of time. The smoke seems more consintrated (sp?) in the Bradley.
In my outhouse shaped smoker I do sausage with smoke the whole time for about four hours at 150-160 degrees and never touch it till done. In the Bradley I only smoke for about 2 to 2-1/2 hours but keep the sausage in the tower for about five hours plus need to rotate the racks about every hour. I get good results but I also get much more moisture in the Bradley so I need to do moe tweeking yet before I can match the results in my homemade smoker.
I found the same thing pens. Takes less smoke time in the BS than in the larger smokers.
Man that looks good. I had about 30 kilos of venison sausage and am slowly working my way through it. Where can I find a BS venison sausage recipe?