Popular Post MossyMO64 Posted February 28, 2016 Popular Post Share Posted February 28, 2016 Mixed 50/50 of ground venison/pork butt with cure for some Maple, Stadium, Bacon Ranch, Italian, Country Style, German Bologna and Kielbasa and stuffed into 32-35mm fresh hog casings for some ring sausage. Smoked with oak/hickory/cherry with the maze smoke generator, 1 hour no smoke, 1 hour at 110º with smoke, and 2 more hours at 130º with smoke for a little more color to the casing. This was a total of 35 pounds, each flavor was done in 5 pound batches and yielded about 8 vacuum sealed packages per flavor. Maple, Stadium, Bacon Ranch and Italian ring sausage just into the smoker. ----- Maple, Stadium, Bacon Ranch and Italian ring sausage just before coming out of the smoker. ----- Country Style, German Bologna and Kielbasa ring sausage just into the smoker. ----- Country Style, German Bologna and Kielbasa ring sausage just before coming out of the smoker. Thanks for looking! ThunderLund78, perchking, bobberineyes and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Cooperman Posted February 29, 2016 Share Posted February 29, 2016 Mossy, looks great! What kind of smoker is that? I'm looking for a tall smoker for sausage. I currently have a Cookshack SM009 which is good for smoking meat, but to short for sausage. MossyMO64 1 Quote Link to comment Share on other sites More sharing options...
LindellProStaf Posted February 29, 2016 Share Posted February 29, 2016 Very nice Mossy. Ya nice smoker. You sell smoking stuff don't you Mossy? MossyMO64 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted February 29, 2016 Share Posted February 29, 2016 Looks great Mossy!!!! MossyMO64 1 Quote Link to comment Share on other sites More sharing options...
Boar Posted February 29, 2016 Share Posted February 29, 2016 nice loomig stuf, yeah lps, he dose, i bought his red barn rig baloney, best ive had. hes got a great vareity. owens bbq MossyMO64 and LindellProStaf 2 Quote Link to comment Share on other sites More sharing options...
LindellProStaf Posted February 29, 2016 Share Posted February 29, 2016 I will definitely check you out Mossy... You are the one I will do my next order with. MossyMO64 1 Quote Link to comment Share on other sites More sharing options...
MossyMO64 Posted February 29, 2016 Author Share Posted February 29, 2016 5 hours ago, Cooperman said: Mossy, looks great! What kind of smoker is that? I'm looking for a tall smoker for sausage. I currently have a Cookshack SM009 which is good for smoking meat, but to short for sausage. Use to be a 7' commercial stainless fridge that I converted to a smoker that is propane powered, thermostatically controlled with electronic pilot light and use a smoke generator with wood pellets for smoke. Made it into a smoker 12 or 13 years ago, been a good one for us! 4 hours ago, LindellProStaf said: Very nice Mossy. Ya nice smoker. You sell smoking stuff don't you Mossy? We have a online store www.OwensBBQ.com with many smoking and grilling products, also a good selection of seasonings for both cooking and sausage and jerky making. Boar 1 Quote Link to comment Share on other sites More sharing options...
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