Well there was a sausage fest weekend

[Culvercreek hunt club]

That got you attention,...LOL

Well the bulk of our meat was turned into varios sausage recipes this past weekend. We started out with 195# of Venison. 20# of pork shoulder and 5# of beef fat.

We made

20# of summer sausage (Came out wonderful)

20# of Pepperoni (Great texture, spice and flavor, will be a camp hit this year)

20# of Hotdogs (haven't tried these yet so jury is out. BUT I don't care for how they look. Time will tell)

20# of Medium Italian sausage

140# of 3 differnt snack stick recipes

mild with cheddar cheese

Mild plain

Hot plain. (favorite fo the whole group) real winnner!!!

the thing that made it easier than last year was the remote thermometer with alarm. Set internal temp and have some beers.

3 guys and it took us 26 hours over 2 days. (from set up to totally clean)

Pictures coming.

[josephmrtn]

sounds good!!!!! is that 140 lbs of snack sticks?

[Culvercreek hunt club]

yes. Not finished product but the weight we started with would be less after smoking. We started the weekend with about 225# or raw product.

[josephmrtn]

yum!!!!!!!!

[Pygmy]

Let us know when it's ready and we'll be up for a taste test..

I'll bring beer !

I love good summer sausage..I'd like to try yours.

[josephmrtn]

yeah im a self certified state of NY pro tast tester for venison products

[Culvercreek hunt club]

You got it. I have to say the summer sausage and peperoni can out better than we had hoped.

[Pygmy]

Summer sausage and pepperoni are relatively non perishable, Culver..

They'd probably hold up well for a couple of days in the mail...<<shameless HINT>>.....

[WNYBuckHunter]

Im still bummed I missed it. I still have all my meat, so theres gonna be some more sausage makin soon.

[Culvercreek hunt club]

We have all the kinks worked out so it shouldn't be a problem. especially since that would be 3 smokers running then. You'll have to taste test and decide which you want...lol