So thought I would write up a post of us making the family sausage. Deer/Pork cut.
Start off with the meat ground twice.
Make sure you mix all your ingredients VERY WELL
Try and have one or two sets of helping hands.
Just make sure all hands are washed first.
Next, make sure you inspect
Put into natural casings.
Prep Smoker..... Just got this electric smoker given to me from a friend.... not a big fan of electric but we will try it and see how it works.
Bring smoker up to temp, low and slow.
Add sausage
Check on sausage 4 hours later.........
Check on sausage another 4 hours later.......
Give up on dumb electrical smoker.... Can't get enough air moving inside..... Take out the Brinkman, lets try coals and wood.
Stoke the fire and get it prepped just right.
Attempt to lay flat..... Never smoked like this before. Dad always had a large walk in smoke house we would hang our sausage, hams, bacon, etc. Worth a shot though.
Results were better than the dumb electric smoker but still not the same as dads.
Think outside the box, and modify the brinkman.
Much happier with the results when hung.
After they have hung to cool, time to prep for packaging.
Package and freeze....
Take one package out at a time, place on grill and warm to perfection.
Enjoy the fruits of your labor, better than anything you can buy in the store, plus you are learning a skill that is invaluable. And I am passing the torch to my young sons.
Hope you enjoyed this.
Hoping to build a large walkin cedar smoker this summer before Deer/Elk Season this fall so I can smoke much more at a time.
