Sausage Fest
 

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!

WOW now that's a lotta mouth waterin meat

Here's a few more pics of the smoker and some of the boxed 108 chickens, we put a dry rub on them before we cold smoke them for 1.5-2hrs the seasoning gets pushed/melted in the skin, it's easy to over smoke the poultry though, good stuff. In an old sausage smoking book that Jim (the ring-leader) read stated that it's good to rinse off the casings after they seal up and once more after you get them out on completion. It rinses off an invisible bitter soot, that gets on them. Anyway we have a blast.

Thanks! Yes it is!? We do it every year :)

Hey raised in Alaska, Here's the thread i'm talking about. Every year we do it :)

No ice bath here in our sausage making... raised in alaska?

We cool it down quick, over night in coolers, it firms up good. By the way we make it in the cool spring time, it does the job!

GJersy do you have a secret summer sausage recipe I have been experimenting but not quite satisfied H H

Hey GJersy do you have a secret summer sausage recipe ? I have been experimenting but am not quite satisfied yet H H

No secret HH it's "HAUGHT." We do experiment with our own spices though, & we make are own. However Haught is the best!