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.