Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Our Smoke House

Old 11-27-2008, 09:42 PM
  #1  
Typical Buck
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Default Our Smoke House


Venison steaks from my 8pt buck



Beef Steaks



Beef sausage



Got the fire going tonight
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Old 11-28-2008, 03:02 PM
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Default RE: Our Smoke House

That looks great whats the dims
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Old 11-30-2008, 06:37 PM
  #3  
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Default RE: Our Smoke House

Its 10 ft by 14 ft. Its awesome we have been smoking mostly beef for the last few years but this is the first year we are doing venison. I cant wait its gonna be rally good. My dad smokes meat for some of his friends and if anyone wants to try any of the steaks or sausages or wants to buy let me know.
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Old 12-01-2008, 04:19 AM
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Default RE: Our Smoke House

Not sure where you are from or your laws but in most places it is illegal to sell wild game. I believe you can sell farm raised game, just not wild game. Just a heads up.
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Old 12-01-2008, 03:04 PM
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Default RE: Our Smoke House

I see orbs in all those pics. You have GHOSTS! , lol, just funnin with ya. Wish i knew how to smoke meats and make sausages.
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Old 12-05-2008, 10:07 AM
  #6  
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Default RE: Our Smoke House

ORIGINAL: DeerWhisperer

I see orbs in all those pics. You have GHOSTS! , lol, just funnin with ya. Wish i knew how to smoke meats and make sausages.
If you really want to learn. Buy a book from Rytek Kutas called Great Sauage Recipes and Meat Curing. Easy reading and lots of info
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Old 12-17-2008, 10:52 AM
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Default RE: Our Smoke House

Its not that hard. Me and my dad prepare all the steaks in our special meranade sauce and let it soak in big 30 gallon totes so all the meat gets absorbed. Then we hang them for a night or two so all the juice drips off and they get dry. Then we light a fire and somke it for a week or two depending on the temperature outside.

For sausage we have a simple meat grinder with a sausage extention and my dad gets sausage casing in 50 pound buckets so that usually lasts us through the year. We also have a secret reciepe for the sausage and we just grind it through the grinder and into the casings and tie them off and hang and smoke them like the steaks. Its not that hard to do and its a lot of fun. We just got into it one year and made a smoke house and we have been doing it for years now. Just experiment and try it for your self if you have the capabilities
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Old 12-21-2008, 08:31 PM
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Default RE: Our Smoke House

Is that moonshine in them jugs in the first pic???
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