Deer Sausage and Jerky

Posted: Sat Feb 26, 2011 7:28 pm

Finally did the last of my deer into Sausage....did 30lbs. It turned out okay...for being -35 smoking weather but the smokehouse held temp quite well. Plus did 10lbs of Jerky...did a basic dry rub and added a homemade base to get a Teryaki flav....it turned out very well...I surprised myself.

Dad did two kinds of breakfast sausages. Both from mixes...one Maple and one traditional. Both turned out great.

Posted: Sat Feb 26, 2011 8:04 pm

Here are some more pics from a time before.....

Posted: Sat Feb 26, 2011 8:17 pm

Where is the fire built in that smoker, on the floor? Could you get a picture of the set up so we can fully understand how this works? Thanks. BTW, it all looks great.

Posted: Sat Feb 26, 2011 8:24 pm

Jim...sorry the smoker is back home....but next time I can get an inside out pic.

The firebox is on the floor bottom left. In the first pic we add the wood from the left exterior side.

In the second pic you can see the smoke stack on the left...right on the floor in that corner is the firebox. About 15"x15" square by 25" long.

Heat from the exposed Firebox inside provides the heat then we have a choke on the chimney....to add smoke or no smoke. Air flow controlled by the damper out the right side and back side.

Posted: Sat Feb 26, 2011 8:28 pm

Here is a pic of our old Smokehouse a 8x8ft walkin....Firebox on the front bottom. Similar design for new one....just smaller.

Sorry for quality...was a screen shot.

Posted: Sat Feb 26, 2011 8:49 pm

Looks like some good eats Kelly . Cool