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Started By
Message
Made some deer sausage yesteday
Posted on 1/9/16 at 11:32 am
Posted on 1/9/16 at 11:32 am
Old mans getting older and wanted to make sure I knew how he makes his jerky and sausage.
It's a lot of work. Nothing complicated, just time consuming. It's been years since I've been around to help him. Ended up with about 60-70 lbs. That's a whole doe mixed with Boston butt at 60% pork and 40% deer. The seasoning is Rebel from Vine Bros.
Jerky is basically all of the scrap meat that most through away. Brisket, flanks... Etc. The first deer got cut up in gravy meat and this one went to sausage. If I kill another we'll make half of it into jerky and freeze it. It isn't true jerky because it's smoked and not dehydrated, more like a Tasso. Pretty good in beans and gumbo.
It's a lot of work. Nothing complicated, just time consuming. It's been years since I've been around to help him. Ended up with about 60-70 lbs. That's a whole doe mixed with Boston butt at 60% pork and 40% deer. The seasoning is Rebel from Vine Bros.
Jerky is basically all of the scrap meat that most through away. Brisket, flanks... Etc. The first deer got cut up in gravy meat and this one went to sausage. If I kill another we'll make half of it into jerky and freeze it. It isn't true jerky because it's smoked and not dehydrated, more like a Tasso. Pretty good in beans and gumbo.
9
Posted on 1/9/16 at 11:38 am to tysonslefthook
Damn, that looks awesome. 
Posted on 1/9/16 at 11:44 am to tysonslefthook
Save me some jerky
Posted on 1/9/16 at 11:47 am to tysonslefthook
Damn son
Looks incredible
Looks incredible
Posted on 1/9/16 at 11:49 am to tysonslefthook
Looks great.
Is the smoked sausage cured or uncured?
Is the smoked sausage cured or uncured?
Posted on 1/9/16 at 11:54 am to tysonslefthook
damn, that looks great...
Posted on 1/9/16 at 11:58 am to CajunAlum Tiger Fan
quote:
Looks great. Is the smoked sausage cured or uncured?
Not sure what you mean by cured. All we did was smoke it on pecan for 3 hours or so then bumped the heat up a bit for another hour and a half or so with no smoke.
Posted on 1/9/16 at 12:08 pm to tysonslefthook
I have to make some this week. Looks good 
Posted on 1/9/16 at 12:44 pm to tysonslefthook
quote:
Not sure what you mean by cured. All we did was smoke it on pecan for 3 hours or so then bumped the heat up a bit for another hour and a half or so with no smoke.
Cured sausage uses a curing salt in the seasoning (it gives cured meat the pink color) , so your is uncured. I've never made cured sausage, so I was wondering if yours was or not. Your looks better than any I've made!
Posted on 1/9/16 at 12:49 pm to CajunAlum Tiger Fan
quote:
Cured sausage uses a curing salt in the seasoning (it gives cured meat the pink color) , so your is uncured. I've never made cured sausage, so I was wondering if yours was or not. Your looks better than any I've made!
Texted my dad. He said the curing salt is premixed in Rebel seasoning. And I can't take any credit for how good it came out. Dads an old pro at this.
Posted on 1/9/16 at 12:50 pm to tysonslefthook
mouth is watering
Posted on 1/9/16 at 12:52 pm to tysonslefthook
I'm sure you didn't know this but I'm the office test taster on the OB. I'm gonna need your address so I can sample that jerky and sausage.
Posted on 1/9/16 at 12:52 pm to tysonslefthook
What kind of smoker is that?
Posted on 1/9/16 at 12:54 pm to bbvdd
quote:
I'm sure you didn't know this but I'm the office test taster on the OB. I'm gonna need your address so I can sample that jerky and sausage.
Then you'd tell everyone how it really don't taste as good as it looks! No one knows until they taste it
Posted on 1/9/16 at 12:58 pm to eng08
quote:
What kind of smoker is that?
That's the JuryRig 5000.
A 4x3 box of tin, 8' tall with a gas burner at the bottom. Put a grate over the burner to stack your wood on it and just use the gas occasionally to keep the heat and wood burning. He uses T posts for sausage hangers. Work better than rebar and won't burn up over time like wood. Just get all he paint off of the heavy duty t post and blacken them like a black iron pot. This is his 16th year using this one. Had to do a couple of minor rebuilds.
This post was edited on 1/9/16 at 1:01 pm
Posted on 1/9/16 at 1:02 pm to tysonslefthook
I think y'all have it down perfect, would love to see some sliced
Posted on 1/9/16 at 1:09 pm to Tigerpaw123
quote:
would love to see some sliced
Prolly will cook some tonight. Will try to remember to post a pic for you
Posted on 1/9/16 at 1:43 pm to tysonslefthook
quote:
Texted my dad. He said the curing salt is premixed in Rebel seasoning. And I can't take any credit for how good it came out. Dads an old pro at this.
It's your turn to be the old pro.
Posted on 1/9/16 at 2:02 pm to CajunAlum Tiger Fan
quote:
CajunAlum Tiger Fan
FYI he called Vine Bros about the curing salt because he used their patty seasoning and not the sausage seasoning. They said they don't have curing salt in their patty mix. Only their sausage seasoning. So it isn't cured after all.
Posted on 1/9/16 at 4:23 pm to tysonslefthook
quote:
That's the JuryRig 5000.
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