Post by: Wea300mag on November 03, 2013, 02:37:51 PM
50 lbs venison summer
25 lbs venison pepperoni
25 lbs fresh pork breakfast
25 lbs fresh pork sweet Italian
15 lbs smoked pork polish
I'm set for the winter :drool:
Post by: huntnphool on November 03, 2013, 02:41:50 PM
Post by: bowhunterforever on November 03, 2013, 02:47:57 PM
Post by: kisfish on November 03, 2013, 02:52:25 PM
Post by: PolarBear on November 03, 2013, 03:09:52 PM
Post by: kisfish on November 03, 2013, 03:23:40 PM
Post by: Blacklab on November 03, 2013, 07:11:41 PM
Post by: carpsniperg2 on November 03, 2013, 07:12:52 PM
Post by: HUNTINCOUPLE on November 03, 2013, 07:26:39 PM
Post by: Whitpirate on November 03, 2013, 08:59:57 PM
Post by: Wea300mag on November 04, 2013, 06:19:53 PM
Awesome! I need to learn how to do that. I'm planning on building a smoke house this winter, just not sure what type yet. Do you make landjaeger?
Yes, but it's not the kind that sits in your garage for weeks at a time. I know Dogtuk, BTKR, and myself have write-ups in this board on the process. I'll see if I can find one and insert a link.
http://hunting-washington.com/smf/index.php/topic,58809.msg726099.html#msg726099 (http://hunting-washington.com/smf/index.php/topic,58809.msg726099.html#msg726099)
Post by: Wea300mag on November 04, 2013, 06:22:18 PM
Do you only smoke meats in it or fish as well? I have been told you should have one for each. :dunno:
No fish in this one, I use my Big Chief for fish and fish only. Very little cleaning maintenance is needed with my smokehouse if I keep the messy stuff out.
Post by: Wea300mag on November 04, 2013, 06:25:29 PM
Fine looking eats and I'd be interested in learning more about your grinder setup.....
Here is the info on the grinder. Make sure to use the big motor if you build one.
http://hunting-washington.com/smf/index.php/topic,23812.msg274486.html#msg274486 (http://hunting-washington.com/smf/index.php/topic,23812.msg274486.html#msg274486)
Post by: dogtuk on November 05, 2013, 05:19:16 PM
Post by: Mtn.Ghost on November 30, 2013, 02:47:06 PM
140 lbs of sausage
50 lbs venison summer
25 lbs venison pepperoni
25 lbs fresh pork breakfast
25 lbs fresh pork sweet Italian
15 lbs smoked pork polish
I'm set for the winter :drool:
Is that thermometer sticking through that stick of summer sausage or doe's it just look like it? Another question do you par boil your summer or just smoke all the way to temp? Looks very good and all pro as well :EAT:
Post by: Wea300mag on December 01, 2013, 12:27:09 PM
140 lbs of sausage
50 lbs venison summer
25 lbs venison pepperoni
25 lbs fresh pork breakfast
25 lbs fresh pork sweet Italian
15 lbs smoked pork polish
I'm set for the winter :drool:
Is that thermometer sticking through that stick of summer sausage or doe's it just look like it? Another question do you par boil your summer or just smoke all the way to temp? Looks very good and all pro as well :EAT:
The thermometer is just to monitor the internal smoker temp, its not stuck inside sausage. I do not boil, just slowly bring up smoker temp until sausage reaches 152 F internally. It usually takes about 6 hours for the summer and about 3 for pepperoni.
Post by: rasbo on December 01, 2013, 12:49:50 PM