a good batch of deer sausage this year!

**south point** · 01-27-2013, 04:51 PM

Originally Posted by Jerkey Log

Is this smoking what is know and cold smoking, and if so how warm does it get??

I guess you might call this cold smoking, I try to keep the temps below 120*, usually they are way below that if its a cold day and the fire is good and smothered but if I let it go too long without checking for flame it will flare up some and bring the temps up inside the shed.

**Buckwheat 1** · 01-27-2013, 06:24 PM

us poor boys do it...I can only do 25 lbs. at a time... .no smoke house...do it in the oven, but I sure have been looking to upgrade....be nice to make one big mess instead of several smaller ones. Do you boys add any pork cuttings? I have been mixing in about 10lbs. of pork to 15 lbs. of deer and using liquid smoke....still have over 75lbs of ground deer to work up....you boys sure got it figured out

**south point** · 01-27-2013, 07:14 PM

yup, 50/50 pork/deer. yours are lookin good, too. some crackers, some cheese your good to go.

**Kit Papermouth** · 01-28-2013, 12:09 PM

Golly you're makin' me hungry.
Glad you got 'em smoked.
Enjoy

G>

**LSL Angler** · 01-28-2013, 12:27 PM

I don't see the jalapenos and cheese? Looking good.

**TnRidge** · 01-28-2013, 05:49 PM

Looks good ! I love summer sausage ! I
have a freezer full of breakfast sausage for patties , burger for jerky , and plenty of steaks for the grill too !

**beagle man** · 01-31-2013, 10:57 AM

Originally Posted by south point

well, I been back at it all morning. made my last run to the smoke house last night about midnight, smothered the fire real good with wet saw dust. woke up to less pleasant weather. nasty cold rain. funny, no body showed up to B.S. today??? Lol! that's ok, we need the rain bad. and my bride took my daughter and went to see her mom. so I have a quiet house for a change.
between runs to the smoke house I put together a little jerky and got that going on the dehydrator. Attachment 114078
the smell of that jerky got me real hungry, and watching a fire burn is hard work! so next run down to the smoke house I found a smaller link and cut her down. slice it up bout 3/4 inch thick slices and throw a few pieces it in the skillet. save the rest for a breakfast dinner tonight, makes for some fine breakfast sausage!

Attachment 114079
Attachment 114080

now your just ticking me off.

**south point** · 01-31-2013, 12:19 PM

I'm sorry Mr. Beagle, but I just don't have any crown to put in the pic for ya.... times are tough, it's Old Crow for me! HeHeHeee

**Route U** · 01-31-2013, 02:03 PM

Now that's good work out of you Greg!

U

**Bigby** · 01-31-2013, 02:35 PM

Looks good, I'm making deer jerky today , to cold to fish so I had to do something.

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