Hi all,
Got a Bradley smoker from my wife last Oct for my birthday. Been using here and there but the past few days I got a chance to kick it into high gear. Got out the venison, some pork butt, a loin and a belly to work on. Thought I share the porcine goodness.
Started off with 8 pounds of beef/pork snack sticks using the Sausage Maker's pepper snack stick. A co-worker who supplies me with venison and wild boar meat likes these. So does his wife who stated when he took out the last pack "You're not taking those into work." -
Moved on to 6 pounds venison/pork summer sausage. Did two 3 pound batches, one plain and one with roasted hatch chilies. In both I used fermento, soy powder and Shiner Black Luager in place of water. Done this in the past and everyone loved the added flavor. A quick pic in the smoker as I was rotating the racks -
I think the SS came out ok -
The inside -
Tastes good.
Moved on to bacon I had curing the past week.
Cut it in half and did half in regular and half in maple. Smoked them in hickory. The maple -
The regular -
While I was at it I thought I'd do some Canadian bacon. The pic makes the corner look really red but it is a uniform pink -
Slicing everything up tonight, vacume sealing, and passing out.
Jim
Originally Posted by Drac
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