Puff1
Chef Extraordinaire
Work slowed down a bit and I can't be more happy!
Taking advantage of the slow time and making sausage.
Picked up a few new toys, a 5 lb. bucket stuffer and a little smokehouse.
I made some fresh Polish using Witt's Grandpa's recipe, and some smoked venison Polish out the Kutas book. By the way thanks for turning me on to this book WD. I have learned tons from it!
This is the first time I've ever smoked sausage at this low of temps.
I'm using hickory sawdust and the sausage has been in the smokehouse for about 4 hrs at 145*. Just about time to crank up the heat a little.
I need a bigger grinder.
Pork on the right and venison with pork added on the left.
Man that stuffer is awesome!
Fresh Polish
Into the smokehouse.
Taking advantage of the slow time and making sausage.
Picked up a few new toys, a 5 lb. bucket stuffer and a little smokehouse.
I made some fresh Polish using Witt's Grandpa's recipe, and some smoked venison Polish out the Kutas book. By the way thanks for turning me on to this book WD. I have learned tons from it!
This is the first time I've ever smoked sausage at this low of temps.
I'm using hickory sawdust and the sausage has been in the smokehouse for about 4 hrs at 145*. Just about time to crank up the heat a little.
I need a bigger grinder.
Pork on the right and venison with pork added on the left.
Man that stuffer is awesome!
Fresh Polish
Into the smokehouse.