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Thread: Smoked the last of my 2012 Venison.

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    Default Smoked the last of my 2012 Venison.

    We finally got around to brining and smoking my venison jerky. Plus I stuffed 25 pounds of venison for Summer sausage too. Pics are of my batch. We always keep out kills separate from my neighbors. I like to eat my own kill. lol




    Last edited by Double S; 02-17-2013 at 07:19 PM.

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    Cool. Please explain your smoker as I am thinking of constructing one.
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    NICE! I agree with '8, I need to make one of those... or maybe I just need to come over and have you show me how to work that magic, maybe taste test...
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    It's my neighbors Smoker actually. All I have is two little big chief smokers. It's actually made out of scrap metal and non-chemical lumber. He had all the pieces laying around years back from when he had his boat garage built. The siding is metal from the garage build. Kinda built like an outhouse. All wood inside except for a little heat barrier at the bottom. It's sitting right on the ground. A hole dug to the outside for the propane line and for air intake. Vent at the top that can be adjsuted and a thermometer to at the top to keep tabs on the temp. The door is a regular wood door with a metal door knob. propane single burner... similar one used for camping crab boil. medium sizex old dutch oven pot used for holding soaked apple wood chunks. A piece of metal flashing over the pot to prevent flame flashing from any oils, fats dripping from the smoked meats.

    I've been watching the local transfer station for years waiting for an all metal lined old fridge to come in a get dumped. They are great for turning into a smoke house. Keep an eye out for an All metal lined Refrigerator. Vent holes at the bottom with a burner placed in the bottom pan and some vent holes at the top and you have yourself a great insulated smoker. Check out Youtube for Fridge smokers
    Last edited by Double S; 02-11-2013 at 09:55 PM.

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    Sure looks yummie!
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    skippy that looks good. Good to go DS.
    Last edited by Arrow Splitter; 02-17-2013 at 07:57 PM.
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    We cut up about 175 pounds of Pork Butt yesterday and refrigerated it. Then this morning, we mixed it up with Beef and spices. We placed them back into the fridge for tonight for the spices to set in. We will press the German Sausage tomorrow morning. Pics will be up my tomorrow.









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    We just finished pressing the spiced meat into the casings. Roughly 175 pounds of Sausage is in the smoker. We did take some out for fresh pork sausage patties and wrapped those up in half pound weights.






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