Making Sausage 2017

Last year our friend Levi showed me how to make sausage so this year Davis and I thought we would give it a shot on our own using the sausage stuffer that Janet bought me for my first father’s day.

Fortunately for us, Levi lent us his heavy duty grinder and mixing tub which definitely saved us some time and effort.

Step one was pulling 55 pounds of elk and whitetail deer trim and pork fat from the freezer to thaw.

Click on images to enlarge.

Thawing elk, whitetail and pork fat
Thawing elk, whitetail and pork fat

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We Got a Smoker and Made Smoked Chicken Minestrone!

We finally bought a smoker which brings us one step closer to being able to make our own sausages using our own gear. The only missing piece now is a sausage stuffer and some know-how. If you have any recommendations on those fronts, hit me up.

Bradely Digital Smart Smoker
Bradley Digital Smart Smoker

So far we have smoked a couple of venison roasts and a whole chicken. The roasts were only ok but the chicken was fantastic. I’ll describe what we did with the chicken below.

The smoker works really well and produces a lot of steady smoke. The smoker has what appears to be a kind of gimmicky feature; Bluetooth. That’s not what sold me on this particular smoker but I have to say now that I’ve tried it, it’s a game changer. I can set the smoker up and forget about it until I get an alert on my phone that whatever I’m smoking has reached the target temperature, or change the oven temperature from my phone etc. It’s pretty slick.

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