What I am doing while I am home.

[Timberstalker]

Awesome deal Russ. Looks good!

[Russ McDonald]

Jerky venison and did some beef for the wife.
Here is the snack sticks.  Taste real good

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[Blacklab]

Nice job Russ 

I love summer sausage  Used to get it from a local game processor. He died a few years ago and so did his business. Oh man was it good tho.

[Russ McDonald]

Brats on the grill for lunch.

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[Russ McDonald]

It took me over 12 hours to do all this.  All taste tested and wow some good stuff.  Lots of first for me too.  Never did brats or snack sticks.  What a sense of accomplishment.  I urge those of you that haven't done this give it a try.  I did the whole processing of both of my deer from the last two seasons.  You will save a bunch of money by doing it your self.

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[Boss .300 winmag]

Sorry Russ i wont be able too comment on what I'm doing at home as they saw the light and called me back to work!  Just when the sun came out. 

[Russ McDonald]

Sorry Russ i wont be able too comment on what I'm doing at home as they saw the light and called me back to work!  Just when the sun came out. 

Lucky you.  I see a few other people are done by next week if they keep it up.

[dc1608]

how long are you keeping it on the smoker?  Also what temp are you keeping it at?

[Russ McDonald]

how long are you keeping it on the smoker?  Also what temp are you keeping it at?

it really goes by internal temp.  First set temp to 135 and brought internal temp to 80.  Then set temp to 155 and started with the smoke. Till internal temp hit 140.  Set temp to 175 until internal temp hits 152.  On the final temp seeing it also says to add water so casings don't get tough.  This is the same for the sashimi as the snack sticks.  Good instruction in the Hi Country seasoning packages.  Total time was about 4 hours on the salami and took a little over 2 hours on the snack sticks.  On the snack stocks you can go longer to dry then out more.  Kind of like a slim jim just lower temp to 140 and dry to your taste.  Miner i did like as snack sausage.

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[dc1608]

Thanks for the info.  Looking to butcher and make my own this year. 

[Russ McDonald]

Did salami last year and it was ok.  Made some adjustments this year and wow.  Taste as good as when i had some done by fischer meats.  Well worth doing it yourself.  You know what your pitying in to it and you can make adjustments.  Good luck.  Pm me if you need help.

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[Russ McDonald]

Now that i have done up ask the above.  I have been cutting word for the house.  Saturday was up the 73 road nice cow elk and a yearling. Up the 70 road today same thing. 

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