Came from backwoods of PA raising and processing hogs
Currently we process about 25 deer a year.
Slim jims 17/19mm collagen, ring bologna 32mm collagen, Italian sausage-some with herbs, some with wine 32mm fresh casing, breakfast sausage 21mm fresh casing-all the above done hot/mild & cheese/no cheese just about everything goes in the smoker.
Dried Venison-it's cured and cold smoked
The Crew: Jason, Tommy, Billy, RJ, Dave, Allan, and myself and whoever else stops by because the door is open and the beer is cold…
Equipment: Six gambrel hoist setup at the barn we refer to as the morgue
30# hydraulic stuffer
Minipak 31 vacuum sealer
44# Weston mixer
1.5hp Weston #22 grinder
stainless steel tables-one has poly butcher block top
Smokers: Weber Smokey Mtn 22.5", custom built 4'x4'x2' propane assist smoker set up to hang 24" slim jims-holds about 60# per run and it has 4-2'x2' removable shelves-capable of 16 pork butts or 100ish halves of chicken.
@PaulGrant I will tell you I will NEVER use a sponge in a smoker… put a bowl of water in there and be done.
As Far as finishing… I still swear be water bath. We use a turkey fryer on a wood stove. Even if the sticks come out a with wrinkles the casing sucks up some moisture and they finish great. Pics look great BTW!
@Joe-Hell @Jonathon
Good news fellas the PK 100 has been secured!!! It’s in amazing shape, very well cared for and I met a guy who started a jerky business here in ROC selling to breweries and wineries, very cool. We had a good chat, I got a peak behind the curtain and loaded this bad boy up. I’ll post come pics when I get it up and running this weekend.
@PaulGrant Thighs are pretty fatty to begin with, have you tried making a patty just to see how they come out before you add any pork? When testing new recipes that’s what i do. I just don’t know taste/texture wise how that would come out. Pork belly has a very high fat ratio, might be too much, you could always just use a pork butt. I tend to buy boneless pork butts at Restaurant Depot. If you have one close by they have really good prices.
@Joe-Hell @Jonathon @Austin
What month is the Walton’s international sausage excursion giveaway??? I’ll be entering that one for sure!
@twilliams Is there no honor among thieves anymore?? 
if someone trolls me they need it worse than I do clearly. And it’s still posted so someone could grab it. It’s a nice to have not a must have.
@msalmon We do venison and pork 50/50 for pretty much everything. And cellulose casings, smoke then into water bath to finish. Cool in fridge, remove casings, quick freeze then chamber vac seal.
@Joe-Hell Picking it up friday am for $400!!! score!!!
@Joe-Hell This is what I’m talking about…someone needs to talk me down off the ledge or I’m going to get this TOMORROW!!! Give me just ONE good, and it better be good, reason why I shouldn’t go get this??? Thought so…crickets…
@Joe-Hell My brother is building a BBQ trailer rig as we speak 500 gallon propane tank set up and I may have told him I’d give it to him and it was easy to sell my wife on “this one isn’t for me” speech…I’m may be regretting offering it up. Seems like it would be the perfect sausage stuffing/linking table.
Stop wasting vacation on degenerate meatheads like us and hang with your wonderful wife…but if you don’t stop by the clubhouse this fall when you are in Rochester for Thanksgiving for remote broadcast I’m rounding up @Joe-Hell @PapaSop @Alan and we are going to crash your next vacation!!!