re: Homemade Smoked Deer Sausage

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Does it impart a good bit of smoke flavor?

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I never liked using the wood chips because they would burn out and have to be replenished. I started using a pellet tube and it smokes for about 8 hours. Last batch I made, the sausage was almost too smoky for me. My kids loved it, but it was strong. Think I'll either pull the smoke 1/2 way thru next time or start it after a couple hours. I need to do some research and see which is best.

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I started using a pellet tube and it smokes for about 8 hours

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How does it work? Do I replace the chip tray?

I started making my own sausage this year. Wife found the pork butts in sale for .99 c a lb. I built my smoker out of our old stainless dishwasher. It holds 40 lbs of sausage. I ended up at 1.45 lb on the first batch.. I use a hot plate and a smoke cage for smoking. Add pellets and light it on one end it will smoke for 4 hours.

What I learned. Cube and season meat before grinding. I prefer a single grind its less mushy. Stuffing with the grinder sucks and makes the sausage look like hot dog wieners. So I bought a 5 lb lem stuffer. Sausage is easy to make and not worth paying someone 3.50 a lb plus the meat.

I'm gonna try to cold smoke a batch on the next cold dry day we get.

Looks good to me

Kept it at 180 for the majority of the time (with ice in the water pan for the first hour) and cranked it to 225 to get those last 5 degrees I needed

Absolutely so. That is how I do all of my meat.


I only grind as I need it.


So I freeze cubed up meat ~7lbs at a time and defrost, grind, pack, refreeze.

Gives me the opportunity to make only what I need whether it be regular grind, italian, green onion, summer, etc

I have a cold smoke attachment for my master built smoker and it works very well for smoking damn near anything. It works very well with cheese and fish. What I do for my smoked sausage is let it sit in the cold smoke for a few hours then being the temp up in the main smoker to get it fully cooked. Sometimes I don’t even bother to cook it in the smoker I just make the sausage, cold smoke it for 4-5 hours then package and freeze. I will cook the sausage when I use it so making it fully cooked from the start is a waste of time. Now anytime I give sausage away I always make sure to cook it to a minimum of 145F internally. This ensures that whomever I am giving the sausage doesn’t eat basically raw pork. The cold smoker attachment I have is in the link below.
Masterbuilt slow smoker

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Masterbuilt slow smoker

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If anybody knows a site to sell my masterbuilt cold smoker attachment I am in the St Francisville area. I prefer to use a pellet tube. T