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Old 02-01-2011, 01:41 AM   #1
is One Chatty Farker
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Join Date: 04-04-06
Location: Wichita Falls, Tx
Smile I caught the Sausage making bug.

Well it was bound to happen. I was not able to get my deer processed this year before I had to head home. So I had a friend that makes his own sausage, has a heck of a set up and just got a new 3hp grinder. It was a beast, as a well as a 5lb stuffer. Well he sold me his older cabelas grinder, it was the 100$ one.
I needed a stuffer so went on cabelas website and LEM and looked around. wound up getting a 11lb Weston stuffer.

So this weekend I made up 10lbs of summer sausage using and 8lb of hot snack sticks. This stuffer rocked.
I used 15lb of venison and 3lbs of wrights bacon ends and pieces (hickory)
I had planned to smoke them in the big cooker but weather turned for the worse today so I have the summer sausage in the oven at 180* and the snack sticks in the dehydrator at 155*.
I didnt take any pics of the making of em, but if they turn out decent Ill snap some photos of the end result.

How many of yall out there make your own sausage? and if so what is your preference on the smoker you use for the low temp smoking? anyone build their own back yard smoker houses? I have been reading up on plans for them just seem to be 2x4s and plywood walls and some sort of heat source in the middle of the floor. was reading on another forum and alot of folks use the MES electric smoker for sausages etc. I would just like something easier than trying to tend a baby fire in the big offset all day for smoking sausage.

Home made 5' reverse flow smoker
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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