Regular Contributors

Thanks @Joe-Hell ! Good to be back. I hope to be making alot more stuff this year and keep connected with y’all!

@deplorablenc1 Welcome back man! It looks like you’ve been busy. Glad to hear from you!

And the Capicola start, 30 days in the fridge then I will stuff them into casing

Hey y’all! It has been a little bit since I have been on, crazy busy as everyone is. I have been doing some things and thought i would drop the pics so you could see.

Venison sticks with Willie’s
Venison summer with Willie’s
Polish kielbasa with kielbasa seasoning
Bagged up my sauerkraut after 2.5 months
1st shot at Jerky in the smoker
Started a batch of Capicola

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@denny66 home made baked beans done in a ceramic pot baked in the oven old school !

@Njlungbuster im am sure that @joehell has made it

Well in honor of National Pizza week, here is my contribution.


Homemade canned pizza sauce. @Jonathon

@deweymeats i live in southern Wisconsin. Its not a new smoker i just have not tried it in these cold of temps. Thanks, i doubt it will be fun…lol, but i got customers expecting these snack sticks on monday

@North also are you making a 12.5 batch or 10lb batch?

10lb would be 7.5 lbs elk and 2.5lbs pork fat

12.5 lbs you may be a bit light as 25% of 12.5 is 3.125 pork fat

9.375 lb elk and 3.125 lbs pork fat is you 12.5 lb meat block

@North 2 qt water for 25lbs of meat block
1 qt water for 12.5lbs of meat block, so for 10 lbs i would do 3/4 qt.

Not sure what you have for a smoker but on your smoke schedule i dont see any mention of dampers or smoke if you are adding it. Your first hour of 125° you want both top and bottom dampers wide open. This is called the drying stage and this will help smoke adhere to the casing.

After that hour dampers need to be adjusted, bottom 50% closed and top 1/8" open. Continue with your schedule as you specified.

What i can suggest is, do not compare your batches to other processors. They may not and most likely will not come out the same as theirs. Assuming the processors have been doing it for years and have much better equipment and process than what we home guys can put out.