Jerky ,stix ,sausages complete with pics

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500 ss bob

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Was a successful hunting season now for the processing.First of i usally use a 60 40 deer to pork ratio in sausage, stix ,summersausage.Usually use wildwest seasonings,and like to smoke as much as i can,much to the disgust of the better half,but in her defense i would smoke a flip flop if i thought i could eat it.

First pic,no laughin allowed my smoker,i use a turkey cooker base as heat source.

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Loading it up with what i call strip jerky,meat is hung on 16" metal skewers.

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Started out with 15 lbs ended up with 5 quite a shrink hey.
Here are some pics of the stix ha ha that rhymes

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In the smoker ,sorry old pic

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Finshed product 15 lbs wet =10lbs dry on this stuff
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One shot of small batch of sausage,forgot to take pics till we were almost done.

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Will add some pics of summer sausage when there done.bob
 
I had a chance to buy an old cast iron stuffer about 20 years ago(looked exactly like yours) sadly, I had already spent a hundred dollars on his other antiques (A broad-axe, a two-man cross-cut saw and eight other items @ ten dollars per) so I couldn't justify spending another 100 for the stuffer .
Like your smoker .
 
Some would laugh at the smoker,its not the fanciest unit but you can do a pile of meat in it at once.No fancy thermostat controls,its a babysittin mission,but i guess that's what i like about it.The stuffer is a winner of a unit also would be lost without it.
 
I finished building an "Ugly Drum Smoker" this summer .
Smoked some awesome pork ribs and a "fattie" with it....gonna do some calf moose ribs this weekend.....but it won't hold as much as your smoker .
 
Ghost65 said:
Very nice, but you made me hungry lol
I made a smoker for my dad out of an old stove and it works great
Click to expand...

Always wondered about that,seems logical as there is really nothing to have to strip,and i am thinking if you removed top element,and ran power too it you would have all your fancy thermostat type controls,just need a simple vent.Got any pics of the unit Ghost65?
 
Here is my entry for this year,not much different from normal .Stix are Hi Mountain jalapeno flavored 60 deer 40 pork.Strips are bourbon bbq blend,all turned out well.The vultures will have it gone in no time:)



 
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