Gizmo285 Posted November 27, 2012 Share Posted November 27, 2012 Fired up my smoker an stuffed casings with my venison mix. Almost ready............... 1 Quote Link to comment Share on other sites More sharing options...
d-bone20917 Posted November 27, 2012 Share Posted November 27, 2012 Sweet setup there Gizmo. Quote Link to comment Share on other sites More sharing options...
oneidacountyhunter Posted November 27, 2012 Share Posted November 27, 2012 So....... if I bring the 12 pack what time shall I get there? Boy that looks good! Quote Link to comment Share on other sites More sharing options...
WNYBuckHunter Posted November 27, 2012 Share Posted November 27, 2012 Very nice. Ill be doing some soon as well. Cant wait, as they are delicious! Quote Link to comment Share on other sites More sharing options...
d-bone20917 Posted November 27, 2012 Share Posted November 27, 2012 So....... if I bring the 12 pack what time shall I get there? Boy that looks good! It takes awhile to smoke stuff. Better make it a 30 pack. 1 Quote Link to comment Share on other sites More sharing options...
Early Posted November 27, 2012 Share Posted November 27, 2012 I will out-bid him.....Bourbon, instead of beer!! Quote Link to comment Share on other sites More sharing options...
Hunter1 Posted November 27, 2012 Share Posted November 27, 2012 (edited) Looking good an smells great from here lol Edited November 27, 2012 by Hunter 1 Quote Link to comment Share on other sites More sharing options...
Gizmo285 Posted November 27, 2012 Author Share Posted November 27, 2012 Smells a lot better now. Outta the smoker and into the tummy..... 1 Quote Link to comment Share on other sites More sharing options...
Gizmo285 Posted November 28, 2012 Author Share Posted November 28, 2012 Packed and and preserved for a loooong time. Quote Link to comment Share on other sites More sharing options...
tankdelivers Posted November 28, 2012 Share Posted November 28, 2012 Looks goooood!!!. I've had veni dogs before, but not smoked sausage. Nice smoker!! Quote Link to comment Share on other sites More sharing options...
blackradio Posted November 28, 2012 Share Posted November 28, 2012 Looks awesome. Are these cold smoked or hot smoked? Quote Link to comment Share on other sites More sharing options...
BKhunter Posted November 28, 2012 Share Posted November 28, 2012 Care to share the recipe and how you make them? Quote Link to comment Share on other sites More sharing options...
Gizmo285 Posted November 28, 2012 Author Share Posted November 28, 2012 I start out slow to dry he casings then bring the smoker up to 200. Hold i there until the meat is 154 degees then squirt it down to cool it. Let it hang for a while at room temp then do whatver you want to do with it..........Disappears fast. Quote Link to comment Share on other sites More sharing options...
Fletch Posted December 3, 2012 Share Posted December 3, 2012 (edited) Man you are just wrong teasing us like that!!jk You really seem to know what you are doing and your results always look great. I almost licked the screen!! I just started making my own sausages last year and this year I want to make smoked kielbasa and maybe some sticks. Do you share your recipes?? Edited December 3, 2012 by Fletch Quote Link to comment Share on other sites More sharing options...
Gizmo285 Posted December 4, 2012 Author Share Posted December 4, 2012 The reciepes are basic. The hard part is smoking the meats the right way. I have beem doing this for 20 years selling Pork smoked Polish sausage etc. I usually make 200 pound batches for Easter. Quote Link to comment Share on other sites More sharing options...
New York Hillbilly Posted December 4, 2012 Share Posted December 4, 2012 Gizmo285, Filling my eyes with such wonderful sights, you sir are a true artist! My mouth is actually watering as I stare at that incredible pile of smoked sausage. Hats off to you!!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
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