Fired up the smokehouse and knocked out another batch of venison summer sausage, and venison/pork ring sausage. Turned out good.



Little test subject baked in the oven.



My version of “hot gut”.



Or sliced and fried in a skillet.





Slap that on a tortilla or some bread with mustard and get after it.

Thanks to the generosity of a few good friends letting me shoot does last year, I have been blessed with plenty of meat for my family. It is very much appreciated.

Jerky, chorizo, and breakfast sausage is next.

Very nice sir

Geezus man that looks fricking delicious

If you get a chance and do not mind post a pic of what you smoke your meats in por favor!

Will do Stub. Have baseball game tonight, but will do tomorrow.

Looks great skinner!

Skinner good for you and the family, that really looks legit

Nice work Skinner

Try it in your next gumbo.

Those are sweet!

Impressed.

Looks great. I need a smoke house at some point.

Looks great. Would love to try making them but don't have a smokehouse. Wonder if there's a way to use a MES?

I built this electric cold smoker to be portable, as I'll sometimes take it to different locations to process meats for friends and family. It will handle up to 120 lbs of ring sausage per batch. It's on wheels, and I can load/unload it easily onto my little trailer. It's a used insulated stainless commercial food warming cabinet that I bought for $100. I installed a control unit assembly on the back (that's what's in the junction box), flexed in power for the heating elements, thermocouple, & electronics fan. The smoke comes from a Bradley Cold Smoke Generator, that uses wood biscuits. Works great for this application. I built racks for the inside, and had the insulators at work make me a shroud to cover the heating elements. New weather stripping on the door, stacks on top using whatever material I had laying around, new gauge on the door, and drilled a hole on each side where my temperature probes for the meat come through. One high and one low, so that I can accurately monitor internal meat temp and pull exactly when I want to. High tech red neck, but that's kinda me anyway.

Just some old pics.





When they come out I let them bloom in the dining room.

That's what I typically use. Before I lost my lease I always made 100% feral pork smoked sausage that was really good in a gumbo, better than anything store bought and better than andouille IMO.


Thanks guys.

I know I am out whataburgered here, but that there be boujey

Thanks Hud, it works great. I also have the original racks that go inside, use them for smoking cheese/fish etc. Will be smoking some bone in kingfish steaks in the near future, they are killer seasoned and smoked.

Awesome !

That it is and thanks for sharing

W0w nice job!