Post by: Wea300mag on January 29, 2012, 06:03:07 PM
25 lbs of pepperoni, 25 lbs of pasturized landjager, and 25 lbs of kielbasa. We did a batch of summer sausage also that didn't make the photo.
Post by: antlerking on January 29, 2012, 06:05:28 PM
Post by: bearpaw on January 29, 2012, 06:07:11 PM
Post by: denali on January 29, 2012, 06:08:58 PM
Post by: bobcat on January 29, 2012, 06:14:27 PM
Post by: jaymark6655 on January 29, 2012, 06:25:28 PM
Looks awesome.
Post by: HUNTINCOUPLE on January 29, 2012, 06:25:49 PM
Post by: sebek556 on January 29, 2012, 06:41:06 PM
Post by: elkslayer069 on January 29, 2012, 06:48:07 PM
Post by: dogtuk on January 30, 2012, 07:07:39 AM
Landjager
mix meat and pork 60/40 game /pork butt landjager seasoning stuff loosely into 32mm hog casings lay on a large cutting board and flatten with another cutting board on top of the landjagers apply some weight and place into fridge for two days remove landjager and place at room temp for about two hours and warm up smoker place into smoker and smoke like you do other sausages
pepperoni snack stix
these can be made of 100 % game meat if you want a dry product otherwise add pork I like the 60/40 game/ pork butt sometimes i go 50/50 depends on how much game meat i have left in the freezer I feel the more pork the better the stick will turn out but that just me
smoking Sausages
start at 120 for 1 hour no smoke
120 for another hour with a pan of chips for smoke
bump up to 140 for an hour add chips as needed
bump up to 160 for an hour then finish at 175 when sausage temp reaches 152 its done
the bigger sausages will need a cold water bath I do not do this part for the snack stix
good luck hope this helps
Post by: stickbow9 on January 30, 2012, 12:57:20 PM
Post by: NRA4LIFE on January 30, 2012, 01:09:15 PM