gjersy

Got back from our annual sausage fest. We processed/smoked:108 chickens, 5 ducks,1 goose, 389 lbs of venison, 400lbs of pork & 16lbs of beef, we made some goose jerky also. We made venison sticks and summer sausage, pork brats & italian, we made some hungarian summer sausage also. One year we had almost 1000lbs of venison, we mix about 25% pork. Over the years we have bought commercial equipment & put it into the cost per pound.This year the venison sticks & summer sausage were $1.08 per lb my contribution was about 60lbs of venison. We eat and drink real good while doing our thing. We use apple wood to cold smoke, at about 130 the casings tighten up and won't allow smoke in the meat. Next we bring the temp up with hickory to 167-170. Good Times!