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Smoke 'em if you Got 'em

Discussion in 'Hunting' started by wankerjake, Dec 22, 2012.

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  1. wankerjake

    wankerjake Member

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    My first attempt at elk summer sausage today. We ground, mixed and packed it last weekend, now it's time for the fun part. I love my smoker...

    Bucket of mesquite chunks and other accessories? Check.
    IMG_20121222_105010.jpg

    Meat in the smoker? Check.
    IMG_20121222_105351.jpg

    Fire up the smoke box! Check.
    IMG_20121222_091914.jpg

    Boise State vs Warshington at 1330? Double check. Gonna be a good day fellers.
     
  2. JeffDilla

    JeffDilla Member

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    Looks like you have things under control. Carry on. :)

    +1 for the Banquet beers!
     
  3. ApacheCoTodd

    ApacheCoTodd Member

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    The accessory load seems, well, insufficient.

    Do you ever notice an aftertaste using LP? I'm assuming that that is your well used smoker. Nice to see one used more than once for a change.
     
  4. wankerjake

    wankerjake Member

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    Check :cool:

    I'm on my best behavior today, wifey has been on the war path...

    What is LP?

    I was gifted this smoker about a year ago and it was well used when I got it, but I have smoked 5-6 roasts since I've had it. I'm smoking an elk roast for Christmas dinner this year;)
     
  5. Kingcreek

    Kingcreek Member

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    LP = liquid propane
     
  6. wankerjake

    wankerjake Member

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    Gotcha. No, as of yet everything tastes great. Everyone seems to concur.
     
  7. ApacheCoTodd

    ApacheCoTodd Member

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    Good to hear. I often forgo the option of smoking if I don't have the time to properly maintain a fire and would like to give gas a try sometime.
     
  8. wankerjake

    wankerjake Member

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    I love this smoker. I still have to maintain the smoke and the temperature, it doesn't have auto-pilot like the fancy models do. Time consuming, but definitely worth it.

    I was concerned that the propane would taint the flavor, but it has been a non issue.
     
  9. Patocazador

    Patocazador Member

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    Those casings look as if the smoke would have a hard time penetrating the casings to reach the meat. Are they porous at all??
     
  10. ljnowell

    ljnowell Member

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    I was thinking that, but i think with enough smoke they would. Of course, thats gonna put a film on the casing and make it kinda nasty too.
     
  11. wankerjake

    wankerjake Member

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    Yes, they are a porous casing made specifically for smoking. It appears to be the same stuff they use commercially. Here's a link to the product:

    http://www.butcher-packer.com/index.php?main_page=index&cPath=85_93&zenid=77803877d6ecd1d2c258c45266145cb3

    I brought some to a party tonight and it was a hit. However, the casing on that one busted early in the smoking session so the meat was exposed directly to smoke. It wasn't overly smoky I didn't think.

    I will cut one eventually and post results. I am pretty full right now though...

    I was worried about that but it wasn;t bad. Wipes off pretty easily, plus you don't eat the casing.
     
  12. wankerjake

    wankerjake Member

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    Alright, I couldn't resist. Had to bust a good one open. Pretty freakin' good. I may have to more of this next year. I think the pepper jack cheese was a nice touch.

    IMG_20121222_210110.jpg
     
  13. sixgunner455

    sixgunner455 Member

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    Now, I'm getting jealous, Jake. You and your family were truly fortunate in your hunt.
     
  14. Lloyd Smale

    Lloyd Smale Member

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    next time you make some up try adding about 3/4s of a cup of brown sugar to every 10lbs of mix. Its enough to give some taste without turning it into candy. I get guys all the time wanting to know my secret ingrediant and it floors them when they find out its nothing but brown sugar. You did well with adding pepper jack. I tried cheddar and mozzeralla too but anymore stick to pepper jack. It just goes right with summer sausage.
     
  15. wankerjake

    wankerjake Member

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    Yessir, and we are thankful.

    That sounds good, I'll have to try it. Thanks for the tip.
     
  16. Kingcreek

    Kingcreek Member

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    You might try hanging it from the strings vs flat on racks if you've got the room.
    Maintaining an even temp can be a challenge. I use a wireless remote temp probe so I don't have to keep going out during the night. It was a great investment.
     
  17. wankerjake

    wankerjake Member

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    That was my original plan as I didn't think they would stack. However, there was nothing to tie them to at the top of the smoker and they did indeed stack, so I just went with it. Mostly out of laziness. Do you think they turn out better hanging? I'm sure I can rig something up.
     
  18. OilyPablo

    OilyPablo Member

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    Hot dog!!!
     
  19. Muskyman

    Muskyman Member

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    Lookin good! I have that same smoker and love it. I make venison sausage every year, but I haven't done summer sausage yet.
    BTW, 1/2" wooden dowels cut to the width of the smoker and placed where the top rack goes work good for hanging.

    SNAUSAGE2012011.jpg
     
  20. dubbleA

    dubbleA Member

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    Ya have to love this time of year..........


    waitin2Bsmoked.jpg

    IMG_5959.jpg

    9-29-08SausageSmoking.jpg

    Oct1stsausage.jpg
     
  21. wankerjake

    wankerjake Member

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    Lookin' goooooooooood, guys.
     
  22. WaywardSon

    WaywardSon Member

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    Smoked my share of meat, but mostly large cuts of pork & beef. I am just plain jealous of the set up you guys have on the sausages. Those look great!

    Do you guys (dubbleA & Muskyman) have a commercial grinder/stuffer or...??

    Fine looking product.
     
  23. wankerjake

    wankerjake Member

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    What kind of sausage are you guys smoking in the pics? I'm willing to try it :)
     
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