Rochester NY transplant from PA farm country. Been butchering and processing animals for years. I don’t like hunting, too cold… but I like the processing part so I found some friends that bring the venison, I bring the knowledge and tools: 3/4 hp grinder, 15# vertical stuffer, small vertical smoker, and a custom built 4x4x2 propane assisted smoker to process massive amounts of snack sticks-old PA dutch family recipe, Italian sausage, hot dogs.
I use lots of natural and collagen casings, like the bulk pack of small slim jim collagens are perfect. Typically run 100# batches of slim jims- cheese, no cheese, mild, hot… you name it we make it but always used base family recipe, worked for the first 100 years, good enough for me…
Do some BBQ, ribs and butts mostly. Getting into sous vide now to add a new angle.
@Parksider The processing part is definitely just as fun as the hunting is!
Welcome to the community!
Is there any current coupons? Thanks
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.