Post by: dogtuk on November 17, 2009, 05:09:43 PM
on Nov 7 a couple of my buddies went out Elk hunting it was opening day for modern firearm season here in Washington they both got thier bull's one 4 point and a 5 point on Nov 13 we started butchering the 2 elk after work and finished them on the 14 th we ended up grinding 220 pounds of burger meat and had 20 roasts and i dont know how many pounds of steaks we cut all the steak was cubed
i took home 25 pounds of ground meat for some summer sausage with cheese it turned out great here is a pic of the summer sausage i will post the pics of the elk as soon as i figure out how to get them to my photobucket account they are cellphone pics and i erased them off the phone got to figure out how to save them as a jpeg
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_101_0356_00.jpg&hash=6bde3eb12f08ec15f2fa5c9a45cd2acafdafaa96) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view¤t=101_0356_00.jpg)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fth_101_0357.jpg&hash=a0d90c67a35c2915c619b2f2d98ea2f03e9112b9) (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view¤t=101_0357.jpg)
Post by: rougheye on November 17, 2009, 05:12:08 PM
Post by: bow4elk on November 17, 2009, 05:21:28 PM
Post by: dogtuk on November 17, 2009, 05:28:51 PM
I used some pre mixed summer sausage seasoning from the sausage maker and some hi temp cheddar cheese its great stuff i used 18 pounds of elk meat and 7 pounds of pork butt and 2 pounds of the hi temp cheese mixed and stuffed into casings the casings are 4x20 synthetic fiborous casings each weighted 4 pounds
Post by: turkey buster on November 17, 2009, 05:51:54 PM
chuck
Post by: carpsniperg2 on November 17, 2009, 05:54:18 PM
Post by: Wea300mag on November 17, 2009, 06:21:47 PM
Post by: huntmando on November 18, 2009, 08:47:00 AM
Post by: NRA4LIFE on November 19, 2009, 02:16:47 PM
Post by: dogtuk on November 20, 2009, 08:17:57 PM
Rytek's book is great and has a lot of great recipes i have used a lot of his seasonings and his venison salami used to be one of my favorite's i cant wait to try there new jalapino summer sausage seasoning i am hooked on jalapino and cheddar cheese i just made some polish dogs with jalapino and cheddar cheese great stuff really enjoyed them i got the recipe out of his book and added the cheese and jalapino
Post by: nw_bowhunter on November 20, 2009, 08:56:51 PM
I have a stainless steel upright gas smoker and Weber grill ll which I smoke ribs, etc in. Interested in trying to make some sausage. Looks like it could be fun.
Post by: dogtuk on November 21, 2009, 07:31:09 AM
if you are interested in making sausage the first thing i can suggest is to go buy the book by Rytek's Kutas its called great sausage recipes and meat curing its like the sausage makers bible it will help you out a lot
now to your question it takes me an hour grind and another hour to mix and stuff the sausage then for smoking i start at a smoker temp of 120 then i move the smoker temp up until i get a sausage temp of 152 usually takes from 8-12 hours depends on weather
it sounds like your gas smoker is a great outdoors smoker it is a great hot smoker but dont think you could get the temp low enough to do sausage in it
as for the webber it being charcoal i think it would be a pain in the but to control temps long enough to do sausage in it
if you are serious about making sausage look at some of the smokers in the recipes section of the forum there are a few homemade smokers that make great sausage i will be glad to help you out just let me know if you got anymore questions
Post by: robb92 on November 23, 2009, 11:31:43 AM