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Online 
quote:
Does it impart a good bit of smoke flavor?
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.
quote:
How does it work? Do I replace the chip tray?
The tube method is what I use as well.
amazon link
You leave the tray in. I put a brick in my masterbuilt 30" and set the tube on that. The only issue I have with it is that sometimes drippings will snuff it out. Some folks do a "mailbox mod" on theirs so that the tube is not in the smoker at all. I've been planning on doing this but never got around to it.
Image: http://www.kevinsworkbench.com/smoker_mailbox_mod/images/01.JPG
LINK
This post was edited on 1/20 at 8:42 am
re: Homemade Smoked Deer SausagePosted by GATORGAR247 on 1/20/21 at 9:00 am to mylsuhat
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.
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.
quote:
How does it work? Do I replace the chip tray?
I leave the chip tray just don't use it. I put the smoke tube in the bottom and put a tent of foil loosely over it to keep the drippings from put the pellets out.
Basically I just use the heating element to maintain the proper temp and the pellets to produce "cold" smoke.
cross-section pic
Image: https://i.imgur.com/sUfLQxO.jpg width=600
Image: https://i.imgur.com/sUfLQxO.jpg width=600
This post was edited on 1/20 at 12:25 pm
re: Homemade Smoked Deer SausagePosted by Drunken Crawfish 
on 2/22/21 at 4:49 pm to mylsuhat
on 2/22/21 at 4:49 pm to mylsuhatquote:
All the meat was cubed up and in the freezer. I start hacking away at it with a knife before it's thawed to keep it as cold as possible.
Hat, how long did you have the meat frozen? I have some old "stew meat" cuts in my freezer that I need to do something with. Is it reasonable to make sausage with frozen deer, then re-freeze the sausage?
I am a noob when it comes to anything with deer.
re: Homemade Smoked Deer SausagePosted by mylsuhat 
on 2/22/21 at 4:53 pm to Drunken Crawfish
on 2/22/21 at 4:53 pm to Drunken CrawfishAbsolutely 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 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 feel like you should have gotten a little more color for smoking it 5 hours. But it doesn't matter you'll end up putting it on the pit to heat it anyway. Good process. Good finished product. Well done! Nothing better!
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
Masterbuilt slow smoker
quote:agreed. I mentioned it earlier in this thread that I believe I over loaded the smoker. Like you said though, I will be grilling it or cooking in a pot so it'll work just fine.
I feel like you should have gotten a little more color for smoking it 5 hours. But it doesn't matter you'll end up putting it on the pit to heat it anyway. Good process. Good finished product. Well done! Nothing better!
I am happy with the results and I do plan on getting a cold smoke attachment for next time
Looks great! One trick I learned is to put grinder components (tray, throat assembly, wheels and blade) in freezer night before. Helps keep meat cool. Recently we started making Italian sausage using wild hog. I know you harvest your share so give it a try if have not already. Deep South seasoning is what we use. Came out better seasoning meat before grind in my opinion. We stuff it in 1 lb game bags and it goes pretty fast. Invest in a foot pedal - game changer! Makes excellent meatballs, pizza topping etc.
Well done on yours!
Well done on yours!
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