thrillhill
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A few weeks ago, Christmas day oddly enough, my wife smoked 19 deer summer sausages on our Ugly Drum Smoker. Most are without casings, and we freeze them afterwards. We have been experimenting with casings as well. Also, and you can see it in a couple of pictures, I had requested that she put crystallized pineapple and pepper-jack cheese in some of them.
This batch was 15 pounds deer, 8 pounds ground pork loin, and 2 pounds pork fat.
My wife says she gets the best results when she cubes everything, mixes in the cure and the seasoning and all the meats, and then grinds.
She tried to keep the smoker between 180 and 220 degrees. I think these went for about 8 hours. She doesn't like when the outside gets a black as some of these, but my friends and I enjoy the heck out of them. She is constantly experimenting though.
I loved the ones she did with pineapple and cheese and intend to get her to do some more.
This batch was 15 pounds deer, 8 pounds ground pork loin, and 2 pounds pork fat.
My wife says she gets the best results when she cubes everything, mixes in the cure and the seasoning and all the meats, and then grinds.
She tried to keep the smoker between 180 and 220 degrees. I think these went for about 8 hours. She doesn't like when the outside gets a black as some of these, but my friends and I enjoy the heck out of them. She is constantly experimenting though.
I loved the ones she did with pineapple and cheese and intend to get her to do some more.