Got off work early yesterday and decided it was time to smoke.I ground up 10lbs of venison and 5lbs of pork and made a 10# batch of lems trail bologna and 5# of snack stix.After stuffing and setting in the fridge overnite it was into the vault this morn.took each to an internal of 155 and man are they good
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snack stix and trail bologna
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mmm ! Yeah, the mixer is on my list too... aching frozen hands makes it hard to eat yer sausageIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View Postmmm ! Yeah, the mixer is on my list too... aching frozen hands makes it hard to eat yer sausage
Originally posted by Texas-Hunter View PostThe sausage is impressive... So is the work area... I'm jealous..2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135
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Originally posted by Texas-Hunter View PostThe sausage is impressive... So is the work area... I'm jealous..
nice job.pointsLang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
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Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
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Sausage looks great and love your set up. I have avoided a mixer just because it is another piece of equipment to clean. As I progress that thinking may change.sigpic
GOSM/propane
UDS (Cam)/lump
22.5 Weber Kettle/lump
Weber Genesis/propane
Camp Chef Pro 90/ propane
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Just really nice!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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