Last smoke

viper125 · November 12, 2011, 08:34:46 AM

This will be the last smoke for a while. Finally got all the meat that unthawed in my freezer done. Been a long week. So today we took remaining G.B. , venison, and pork and finished up. On the smoke schedule is Trail Bologna in rounds and sticks, Kielbasa in links and a little ground venison jerky. This is fresh stuff. Now got to go help my son and when I get back I will smoke. Oh yes, every body asks how long will casings keep. These are collagen casings! As near as I can figure they are over 30 years old! They were kept in a plastic bag and in the refrigerator the whole time. I was going to toss them, but after looking they seemed alright. They stuffed fine and I'm hoping they smoke fine. So keep them cold boys and they will keep. More later. Oh the rings are new!

beefmann · November 12, 2011, 10:27:16 AM

good start, cant wait till we see the money shots

jiggerjams · November 12, 2011, 03:38:48 PM

Good job Viper!! I hope everything works out for you.

viper125 · November 13, 2011, 04:31:45 PM

Well finally done around 11:30 last night. So I pulled it all at around 152 degrees. First this is my bun sized Kielbasa. This I used the Mikes way recipe. Came out good as usual. This time finished in smoker so no fat out.

Now this is my GB Jerky. No recipe,I just cleaned out the stuffer after doing Kielbasa and Trail Baloney mixed the two real well and tried it. Came out with a very good taste everyone likes. Could have dryed longer but its done. Oh don't let knife fool you It cut with the scissors very easy.

Ok this is my trail baloney. Had a couple ring casings left so filled those then used my cologne 20 year old for the rest. Also the Kielbasa casings are 30 years old. Both worked great.

Sorry about the money shoot but it was still pretty warm peeled nicer cold. But It came out great.

Keymaster · November 13, 2011, 04:54:02 PM

Thats one hell of a season ender Mister!!!

ghost9mm · November 13, 2011, 05:57:55 PM

Sure have to agree with what keymaster said, looks just great...

Tenpoint5 · November 13, 2011, 08:28:23 PM

Now its time to fill that freezer back up so you can do it all again Viper!! Not the loosing the freezer part though. Looks like everything turned out perfect

Caneyscud · November 14, 2011, 06:35:07 AM

Good looking vittles there Viper. Sausage making is coming up soon.

viper125 · November 14, 2011, 08:25:45 AM

Well this was just the last day of finishing the thawed meet. It was also the smallest batch. LOL

Now its time to fill that freezer back up so you can do it all again Viper!! Not the loosing the freezer part though. Looks like everything turned out perfect

Yes it is! I will be watching the sales and calling my butcher! Yes I was very happy I could save the meat and also with the results.Ended up doing 24 lbs pork butts. 1 Full pork loin, About 40 lbs Ground deer,30 lbs Hamburger,two smokers full of fish, pressure canned a lot of deer tender loin steaks and back strap.

Good looking vittles there Viper. Sausage making is coming up soon.

Well most my sausage is made for a couple months. But I'm sure I will think of other things. LOL

Thats one hell of a season ender Mister!!!

Oh know just a session ender not season. I'm set up in garage now so I'm a 12 month smoker now. Guess the bug bit me this time. Always use to smoke a couple times in the fall but now looking forward to being able to 24/7.

Thank You very much everyone for the good words. I like what i'm making but it's always nice to hear and see others enjoy it. So I have filled the pages the last past week or so. So it's your turns. Show me some pics. Yeah!

cajunboudreaux · November 15, 2011, 07:24:11 AM

Simply Amazing.. I just got goosebumps.. I love seeing all these pics.

viper125 · November 15, 2011, 09:30:59 AM

Thanks all for the kind words. My wife says she thinks I'm trying to set a record on smoking the most in a short time. But I assured her there are others who smokes more. Neighbor come over with 4 chickens on strings ready to hang in smoker this morning. Asks if I'd throw it in. He brined them and put them in his smoker but burner quit. I think really he is real interested in the Bradley. Can't say much he's the one who donated the enterprise stuffer,commercial grinder and slicer and scale. So he can smoke all he wants on my set up. LOL

Tenpoint5 · November 15, 2011, 06:06:22 PM

I would be letting him do the same thing. Maybe you can con him into buying a 6rk Bradley You know so you guys could smoke some sausage together!!

viper125 · November 15, 2011, 06:53:44 PM

LOL He'd probably want to keep it in my garage too!

Sailor · November 16, 2011, 12:48:05 PM

Quote from: viper125 on November 15, 2011, 06:53:44 PM
LOL He'd probably want to keep it in my garage too!

And..........that would be a bad idea? ;D

viper125 · November 16, 2011, 01:12:15 PM

Oh Noooooo! Very nice Idea!

Last smoke

beefmann

Keymaster