Lots of good information we have cured and smoked pork loins for several years with good success. Our recipe calls to soak the pork loin in the brine for 4 days I left the loins in the brine for 5 days once it was a little salty. Be sure to rinse off the pork loins when you take them out of the brine pat dry put them back in the refrigerator on a jerkey rack for 12 hours roll them over a few times this form a coating on the out side of the meat to help keep the juices in don’t over cook they dry out easy. Good luck.

stan
Great question I to would love to know the answer???
We have pretty much dialed in on several breakfast sausage, brats, summer sausage, hot dogs.
But we have made several kelbisa sausage they were good but nothing like hillshire farms kelbisa. Does anyone know how to make hillshire farm kelbisa?

Look forward to hearing about some more of your receipies and techneics

Lots of good information we have cured and smoked pork loins for several years with good success. Our recipe calls to soak the pork loin in the brine for 4 days I left the loins in the brine for 5 days once it was a little salty. Be sure to rinse off the pork loins when you take them out of the brine pat dry put them back in the refrigerator on a jerkey rack for 12 hours roll them over a few times this form a coating on the out side of the meat to help keep the juices in don’t over cook they dry out easy. Good luck.

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Yes Austin I cook-smoke my summer sausage and snack sticks in the smoker.

I do not cook or smoke my ground meat jerky. Seasoning and cure I stuff it in a casing put it in refrigerator for a couple of days put it in the freezer for a hour or two them on the meat slicer cut 1/4" x 2 1/2" medallions put them in the dehydrator for about 20 hours or till it gets the texture I like.

Austin do you use the 20 - 25% fat to venison for summer sausage, snack sticks, and ground jerky? Would you recommend adding 25 % pork fat to the venison, cure, seasonings, binder, mix, stuff in to 2.9 x 20 " fibrous castings I let them set in the refrigerator for 3 days put in the freezer for a little while till partial frozen slice on my slicer and put in the dehydrator.
On some batches I had little drops of fat on the jerky that I wiped off with paper towels?

Great job I enjoy your forum I think you are starting to build a community.

I just got your deer wild game rinse.
I mixed it up according to the directions put it in a spray bottle. I all ways hose off my game after gutting and dining. My question is do I spray the deer rinse on when I am done or does it need rinsed off with clean watter?

That is a great video can’t wait to try it. We do some fresh sausage in lamb casings. Freeze on sheet pans than vacuum package. Also brats in hog casings. But we also smoke - cook some of our sausage links and brats then vacuum pack and freeze.
How would i smoke - cook the sausage if I linked them like in the video?
We have large wire racks for the smoker but where the sausage touches the rack or another sausage their is a different color no smoke color. Any sugestions?

BigJohn72
That is a great question I have been wanting to make some summer sausage with high temp cheddar cheese and chuncks of jalapeño. Sounds great. I usually make 25# batches but I don’t want to make 25# of sausage that is too hot to eat. Looking for a good recipe. I know their is a Lot of different heat levels in fresh jalapeños.

Newbie Waltons has great products and Meatgestics is an amazing resources. I would like to recommend a book you should get
Great Sausage Recipes and Meat Curing by
Rytek Kutas. It has a wealth of information for a Newbie. Enjoy your sausage.

Looks awsome I am sure you will enjoy the rewards of your hard work for months
to come.