Tweet
Did 25# each of venison salami and thuringer this weekend. Used 20# of venison and 5# of bacon ends and pieces per batch as I couldn't find fat anywhere. Turned out quite good despite combatting the elements. It was around -15 yest. Put in the smoker about 8:00 Sun. morn., and finally reached 155 deg. at 3:00 Mon. morn. Here is part of the meat cubed up and chilled, the coarse 3/4" grind, some of the sticks all stuffed and curing, and the smoker chugging away in the cold, the aftermath awaiting cleanup, the smoke source, the finished sticks, a few chubs vac packed, and the final product sliced. The salami is on the left and the thuringer is on the right. I used Leggs salami seasoning, and the thuringer mix comes from my local butcher and sausage supplier. I add whole peppercorns to the salami, and whole mustard seed to the thuringer. Pretty pleased with the final result.
-
sigpic
Beef. It's whats for dinner. -
AWESOME POST!sigpic -
That is some great looking Salami and Thuringer there. Kudos...
---------------------------------------------------
I plan ahead, that way I don't do anything right now.
---------------------------------------------------
KCBS CBJ
Comment
-
Thats some goood lookin stuff! Real nice!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!Comment
-
Beautiful looking sausages! looks like you've got enough to get ya thru the winter!sigpic
GOSM/propane
UDS (Cam)/lump
22.5 Weber Kettle/lump
Weber Genesis/propane
Camp Chef Pro 90/ propaneComment
-
Good looking stuff, MP! You don't mess around when you decide to make sausage. Thanks for the pics.sigpic
Smoke Vault 24Comment
-
Nice looking stuff great job
Happyness is a full smokerComment
-
Wow awsome looking batch there.
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 #135Comment
-
Great looking sausages! Now for the cheese and crackers
Ryan
I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
Clint Eastwood
sigpic
![](http://weathersticker.wunderground.com/weathersticker/bigwx_cond/language/www/US/CA/Apple_Valley.gif")
Comment
-
awesome looking sausage
Col. Big GuyComment
-
I've got a funny feeling I've asked this before, but isn't salami uncooked ?
Great looking sausage, which one is in the sliced pic ?Made In England - Fine Tuned By The USA
Just call me 'One Grind'
Comment
-
. That looks freaking awesome. Nice job.
Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"Comment
-
Be-U-Te-Full!!!
![](http://weathersticker.wunderground.com/weathersticker/miniStates/language/www/US/TX/Seagoville.gif" alt="Click for Seagoville, Texas Forecast" border="0" height="100" width="150)
Comment
-
Great job! I appreciate that effort!!Keith
Comment
-
great job.brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
12x7 wells cargo vending trailer(mods in progress)
stuffer,slicer & more carp than i can fit in it...
Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....
Blues-N-Cues Concessions & Catering
http://blues-n-cuesbbq.com/
my music recordings-
http://www.reverbnation.com/rlcltd
Comment
Comment