Smoker

[Hedgelj]

So any of you all use a smoker for food/wild game sausage/jerky?

Any recipes? Tips? Bad experiences I can try to not recreate?

I have the book from sausagemaker.com on its way (much cheaper on amazon btw) and just looking for information

 

[Milo]

no success as of yet on jerky...

 

[Hillbillydad]

I've used quite a few recipes from SmokingMeat.com website. The have great cooking instructions but want you to buy their rub. I just use my own dry rub recipe and it always turns out good. My favorite is brisket. 12 to14 hours at 225 and it's extremely tender and flavorful.

 

[badger]

I do a lot of smoking, and low & slow is rule of thumb. I use both wood and charcoal (not briquets) The past few years I have been using more maple then hickory. Remember to cook indirect and keep your temps steady and low.

 

[Big H]

I smoke quite a bit and have good success making jerky. I use the Hi Mountain products when smoking jerky and have been using apple wood (mainly due to the fact that my neighbor gave me a garbage bag full of apple tree chips).

Cherry wood is a good one to use with red meats.

 

[Redhunter1012]

I smoke quite a bit and have good success making jerky. I use the Hi Mountain products when smoking jerky and have been using apple wood (mainly due to the fact that my neighbor gave me a garbage bag full of apple tree chips).

Cherry wood is a good one to use with red meats.

My Dad has a real big homemade smoker. We mostly do large quantities of fish and Turkey's, gees, and pheasants. He prefers apple and cherry over any other type

 

[Jamie]

So any of you all use a smoker for food/wild game sausage/jerky?

Any recipes? Tips? Bad experiences I can try to not recreate?

I have the book from sausagemaker.com on its way (much cheaper on amazon btw) and just looking for information

not sure which book you bought, but one I would recommend is "Great Sausage Recipes and Meat Curing" by Rytek Kutas. is the sausage makers bible. lots of good information and dozens of recipes.

 

[Jamie]

some stuff I finished up a couple weeks ago.

summer sausage done cooking, ready for water bath.

same summer sausage blooming after water bath.

from left to right, summer sausage, german bologna, parmesan sausage

 

[Big_Holla]

That is one thing I need to learn how to do, make summer sausage and the rest!! Looks great squirrely!!

 

[Milo]

Thats some squirrely sausage!!. His is the best i have had ever. He knows his sausage thats for sure

 

[bowhunter1023]

Thats some squirrely sausage!!. His is the best i have had ever. He knows his sausage thats for sure

That's what Hoot told me! lmao

 

[DJK Frank 16]

Dang looks like that sausage turned out great!

 

[Hedgelj]

not sure which book you bought, but one I would recommend is "Great Sausage Recipes and Meat Curing" by Rytek Kutas. is the sausage makers bible. lots of good information and dozens of recipes.

That is the one I bought and read.

 

[Jamie]

Hedgelj, it's probably the only book you'll ever need to make piles of fine home made sausages. Kutas' breakfast sausage recipe is the very best I've ever eaten. I do omit half of the salt in that recipe, though. me and a buddy of mine made 80lbs of it a few weeks ago.

we mix pretty much everything 50/50 venison and pork shoulder, except for the breakfast sausage, which is pure pork shoulder.

all my smoked stuff this year was half venison and half SC feral hog.

 

[Derek j]

Just made 15 lbs of goose jerky this past week. Mesquite hi mountain jerky mix, half smoked with hickory chips, the rest with mesquite chips. I kept feeding the wood chips to it o. The second batch, and it tastes great!




Right after I got it put together