My cousin has been wanting to learn the art of making smoked sausage, so I loaded up my high tech portable electric cold smoker and headed SW. I can comfortably smoke 100 a 125 lbs of sausage per batch in this thing. A friend of the family had heard that I got booted off of my lease over politics, and he just so happened to be guiding a client that had just dropped a fat 230 lb 175” 6 year old protein fed HF buck, and offered me the meat. It was on the way and worked out perfect. So, more meat for the grinder!

Oh, and I did manage to lose one of my smoke stacks on the road...





100 lbs of deer sausage in the smokehouse. Had some much appreciated help tying the rings, so some are longer than the others but no matter...12 hrs on hickory smoke and done.

Test link fresh out the oven, all I’ll say is man o man...




Now it’s time to start bagging.

Would.

Dayum that looks great

How much is shipping to Katy, TX?

Looks good as can be!

Bagging.

You got my address right? I'll trade 10 rounds of 300BLK per link

Looks as if you eat them without cooking.

Man, that is awesome!
Looks really good!
I have never made my own smoked sausage.
It is on my to do list.

Good stuff, thinking about smoking some this year

Looks good. Hard to make it better. Do you do cheddar and jalepeno? Asking for a friend??

Beautiful!

This is why there's an addiction to sausage making. Darn that looks good!!!!!!

I ran across 2 old boys from Tennessee back in 1983 while we were packing in for elk near Williams Creek Reservoir in Colorado. They kept talking about all they had brought with them to eat was some "Hang Down", which we later discovered was some smoked sausage. Me and my friends use the term "Hang Down" till this day.

This is truly "Hang Down".

I'll be adding some links to my oyster, turkey gumbo after Thanksgiving.

Heck of a deal!

They are just like any smoked sausage from the grocery store shelf (but better). Sausage was brought up to the “safe to eat” temperature but the fat is not rendered. To finish, just heat it up until it swells up (fat is rendered). Doesn’t take long. Folks often screw this kind of sausage up by thinking they have to cook it, so they end up over cooking it and drying it out. My BIL does this every dang time lol.

Thanks guys for the compliments. It’s a labor of love but well worth it!

Blank - yes Sir I have made chedder & jalapeno smoked sausage, but I’ve gotten to where I prefer making only chedder & jalapeno venison summer sausage. A quality smoked sausage such as the above is the backbone of many of the favorite dishes that I like to cook, so the jap & cheese doesn’t go well with that. (Gumbo, sauce piquant, smothered potatoes etc). I do make jap & cheese fresh sausage though that’s always a hit!

👍

I’d be willing to bet you and I could make a deal, and it would be a done deal.

I cannot and will not say that about the prominent THF ammo guy from Dallas.

Placed an order 4 months ago, he has not kept his word with me. I’ve been patient, especially since he explained his situation. Has left me hanging more than once.

If he has enough time to post on the THF, then he has enough time to send a [censored] 10 second text back.

Will no longer recommend.

Over & out.

Whatcha thinking, I got some ammo ready to rock and roll.