smoker is fired up

[Lloyd Smale]

50lbs 0f summer sausage and 25lbs of snack sticks in it. I love the smell of that hickory smoke. makes my stomach growl.

[Ranger99]

Nice

Didn't get to participate myself.
Maybe later this year

[Lloyd Smale]

i didnt even get out hunting. i got 2 deer from my brother in law. two surgeries knocked me out of crop damage shooting and deer season.

Nice

Didn't get to participate myself.
Maybe later this year

[O-mega]

50lbs 0f summer sausage and 25lbs of snack sticks in it. I love the smell of that hickory smoke. makes my stomach growl.

Good stuff, I have to get another batch going, I am on my last couple logs from the last 60lbs I had.  I share with a bunch of the guys here at work, always do Cheddar and Jalapeno, it's the favorite.

[ironglow]

  Great fare !     Convenient to consume, and one of the best uses for venison..

[Lloyd Smale]

i like the mix with about a cup of brown sugar added per 25lbs and 2.5lb pepperjack cheese.. Im not big on snack sticks. ill split this batch with my brother and son so i save some money and dont do cheese in them. but it all isnt to cost effective because i end up giving more than half of it away. ive got to be more selective this year though. i only had meat for 50lbs of summer sausage and i useually do at least a 100lbs

50lbs 0f summer sausage and 25lbs of snack sticks in it. I love the smell of that hickory smoke. makes my stomach growl.

Good stuff, I have to get another batch going, I am on my last couple logs from the last 60lbs I had.  I share with a bunch of the guys here at work, always do Cheddar and Jalapeno, it's the favorite.

[Ranger99]

IMO sausage is the easiest thing
to turn bulk meat into if you know
what you're doing.
Unfortunately, it's like everything else
in the 21st century. People try to
overcomplicate it and get frustrated.
It's way easier to make random boning
cuts cleaning up a carcass than trying
to make up steaks and chops and
roasts, etc.
And you can buy Morton's curing salt
products at every grocery store I've
ever set foot in,  in addition to the
required spices

[Lloyd Smale]

ill only use venison or beef in cured sasage. in fresh like bratts italian and breakfast venison makes it to lean. i use just pork but for those and look for the fattiest ones in the store