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Old 02-21-2006, 01:14 PM   #1
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Yeah I saw that at the Canadian site also and it does sound good. Anybody????
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Old 02-21-2006, 01:20 PM   #2
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http://web.archive.org/web/200102140201 ... usage1.htm
Enjoy! :biggrin:
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Old 02-21-2006, 03:58 PM   #3
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Wow! Looks like Pigs knows his way around a sausage! 8-[
Great link! ... get it? link?
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Old 02-21-2006, 04:10 PM   #4
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And the bad pun award goes to: ScottyDaQ. (Actually, I like bad puns.)

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Old 02-21-2006, 06:31 PM   #5
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Quote:
Originally Posted by Griff
And the bad pun award goes to: ScottyDaQ. (Actually, I like bad puns.)

Griff
Oh don't cast your vote so early. I'm sure there will be others. I seriouslly do like the link though.
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Old 02-21-2006, 06:54 PM   #6
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Here ya go Scotty, Smoked and grilled venison black pepper sausage
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Old 02-22-2006, 03:07 AM   #7
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Hooo Doggy! That's some sausage !
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Old 02-22-2006, 08:26 AM   #8
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So, what would you call those litle Slim Jim type sausages ? They're not really pepperoni...
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Old 02-22-2006, 10:16 AM   #9
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Guess there called beef sticks I use this mix and jazz it up to the way I like.
http://sausagemaker.com/index.asp?PageA ... ProdID=544
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Old 02-22-2006, 10:38 AM   #10
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Their website used to have tons of awesome recipes...wish I'd of saved them !
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Old 02-22-2006, 10:48 AM   #11
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You and me both! I went to there out let store one time. Man talk about a kid in a candy store.
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Old 02-22-2006, 12:04 PM   #12
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bought my first polder there...Im no stranger to the food terminal !
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Old 02-22-2006, 12:18 PM   #13
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Next time you plan to go, Let me know. Way too much fun. Let's do lunch. I'll buy. Or we could do dinner also. More folk we have the more fun. :biggrin:
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Old 02-22-2006, 01:17 PM   #14
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You buying if we do dinner ?..theres 11 of us..lol

Maby plan for something mid next week...Id like to get a case of peppers to make abts...maby we can get the grand Island contingent involved and split a case three ways...I think theres between 200 and 300 in the case for around 10 bucks...
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Old 02-22-2006, 01:43 PM   #15
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Let me know. I'll be there.
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Old 02-22-2006, 09:02 PM   #16
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Before I get started on the sausage notice I did smoke RIBS (see photo album) when we made our first batch of Venison Salami. Those were the smokiest ribs I’ve ever had. They were on the smoker about 10 hours.

http://usera.imagecave.com/cleglue/Saus ... moker1.JPG

A few years ago a friend and I wanted to make homemade deer sausage. I search the internet and found a site showing a box with a fire pit 10 feet away. I found a place to purchase the seasonings and the next thing I know we hd made some great tasting Venison Salami.

Here is a photo album of the box smoker and some of the sausages and jerky.
http://usera.imagecave.com/cleglue/Sausage/

Since then we have made Venison Salami, Venison Trail Bologna (which we like better than the Salami), Andouille sausage, and beef (Venison) sticks. I also made some Venison Jerky using the LEM Jerky cannon.

I buy my seasonings from Suttons Bay Trading Company
http://www.suttonsbayspices.com/Sausage_Supplies.html

I’ve tried seasoning recipes from books even Great Sausage Recipes and Meat Curing by Rytek Kutas but it seems there isn’t enough seasoning. Suttons Bay Trading seasoning seems just right at least for me and my friend.

My wife purchased a Sausage Maker smoker for me so I haven’t used the large wooden box lately. I have only used the Sausage Maker smoker maybe 3 times but I do like it for sausage smoking.

http://usera.imagecave.com/cleglue/Sausage/SM2.JPG

http://usera.imagecave.com/cleglue/Sausage/SM1.JPG

http://www.sausagemaker.com/index.asp?P ... ProdID=232\

The beef sticks I made I stuffed in 19MM or 22MM Collagen Casing I purchase from the Bass Pro Shop. The seasoning came from Suttons Bay Trading. I don’t have any pictures of the beef sticks. I placed them on the smoker tray for I believe about 6 hours. I’ve also used a dehydrator to make beef sticks.
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Old 02-22-2006, 10:03 PM   #17
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Nice pictures and great info, cleglue.
Like your homemade cold smoker.
=D>
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Old 02-23-2006, 05:53 AM   #18
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Nice pics cleglue. My father in law has a smoker similar to your box smoker. Instead of the box, he has a 55 gallon drum that he hangs the meat in.
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Old 02-23-2006, 07:39 AM   #19
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That is indeed a great set up you have there! I'd love to make sausage one day. Looks great!
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