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My neighbor and I just finished making 25 pounds of venison-pork and 25 pounds of Beef-pork Summer sausage. It's all in the Smokehouse right now. We'll pull them out when the internal temps reach 165 degree's. My batch is the Venison- Pork. I'll post pics when it's all done by this afternoon.



Love what you have; Be grateful for what you receive; Give what you can and always remember; what goes around, comes around... Live Well... Be Wise.
Love what you have; Be grateful for what you receive; Give what you can and always remember; what goes around, comes around... Live Well... Be Wise.
Double_S said...





Nice work! That is a labor of love for sure!
That's a nice smoker set up you have there. Some day the boss will let me build a big one. she likes the one I built out of an old refrigerator. its simple for her to smoke turkeys and ham in why im at work.
Finished. All cut up and double wrapped. I traded a fella for some .223 rounds for 3 pounds.




Love what you have; Be grateful for what you receive; Give what you can and always remember; what goes around, comes around... Live Well... Be Wise.
looks good. what kind of wood do you use for smoke?
That's some good looking sausage Simon. One of these days I'm gonna build a smoker something similar to that and start making my own summer sausage.
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That is some fine looking meat you have there SS!
"If I am not hunting or fishing I am probably somewhere talking about hunting or fishing"
We mainly use Applewood with a little hickory it's in abundance and free. My neighbor has Apple Tree's. He keeps the trimmings.

I already Traded some Sausage for .223 rounds. I really didn't need the .223's but it doesn't hurt to have more.

I had some Chicken Sausage awhile back so now we have to find a good recipe and try to make our own Chicken links-sausage. It's a healthier version compared to pork.
Love what you have; Be grateful for what you receive; Give what you can and always remember; what goes around, comes around... Live Well... Be Wise.
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