Sausage Time
 

My buddy gave me a wild hog and this ole boy was perfect for sausage. Never had a wild one with enough fat for sausage but this one was. He was corn thief level EXPERT.lol.
This is 40lbs of boned out seasoned pork.

Linked up about 28lbs of. Left the rest in bulk for breakfast patties.

We smoking now boys :)

Killa, I like that smokehouse


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The front wall is boards. The other 3 walls are made of saplings I cut and debarked with a drawing knife. I wanted it to look old. About 3/4 up the first wall of saplings I realized I had bit off more than I could chew.lol

you smoke any fish in there?

I havent yet Ace but it has crossed my mind. Its still a work in progress. I only have cables for hanging meat. I want to get me a piece of expanded metal to suspend from them cables for fish and such. Smoked fish is certainly on the list bro. When's your sac trip buddy?

gonna head to TB on friday and hook up with the fellas from the other board, gonna fish the afternoon on friday and then socialize friday night. Not sure if i am gonna be able to do saturday as well.

I would see if you wanted to come along but the spare spot on my boat is already spoken for.

I was wondering how white bass might taste smoked. :) We might just have to find out.

Sausage looks good. Had a guy on pinhook that just opened a place that made my sausage and came out really good. Mines was also made with wild pig and a deer but he added some ribeye fat.


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You talking about chadleys?

What type of door is that??? I like the looks, just wondering.

1/4 inch diamond plate steel. Had two pieces of it layin around for a while and decided to putot to use. The other piece is one of the doors on my pit.

Good luck on your trip bro. No worries about a full boat buddy. I hope ya wax their azz buddy. Any time you want to smoke some bass just let me know. I should have 2 ricks of hickory delivered within the week. We can spend the day chillin and smokin all the fillets you want man. John

7 hours later

Nice looking sausage!!

Thanks blue. Im no expert thats for sure. It has a good flavor and will do good in a pot of red beans or a gumbo. Had plenty for the freezer and friends.

what temp did you smoke them at?

did you use any "cure" in the mix?

Man, you show me to many more pictures of this stuff and i am liable to put a bed in that smoke house of yours and become a permanent squater.. :) lol

Low temp but I couldnt give you an exact number. I like to cook by feel more than by numbers. I cold smoke by keeping the fire in my pit and piping the smoke into my smokehouse.
Smokehouse is 10ft x 10ft so theres plenty of room for a bed and a tv.lol

Heres the whole package Ace. Pit is 4ft x 6ft. I keep the fire in the pit and have a 6 inch pipe to move the smoke to the house. Built it all myself.

That's an awesome setup