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View Full Version : Various questions about smokers and stuff


louisvilledawg
10-16-2018, 09:38 AM
So I've been processing my own deer meat for the last 2 or 3 seasons - just been making jerky, burgers, and stuffed tenderloins.

I'm buying a smoker soon to start making my own sausages.

Questions:

1. What casings would you guys recommend?
2. What what flavor wood would you use?
3. After you smoke your sausages, can you freeze them?
BeastMan
10-16-2018, 03:13 PM
Following
Howboutdemdogs
10-16-2018, 07:18 PM
Louisville, I have all the tools of the trade to process deer meat. However, smoke sausage is the one thing I can not seem to get right. Either, it is too dry or too tough. So, I will make jerky, steaks, roast, and hamburger. But, smoke sausage is left up to one guy I trust. He is best I have found in MS. He would be less than 1-1/2 hours away from you.
louisvilledawg
10-18-2018, 09:14 AM
Louisville, I have all the tools of the trade to process deer meat. However, smoke sausage is the one thing I can not seem to get right. Either, it is too dry or too tough. So, I will make jerky, steaks, roast, and hamburger. But, smoke sausage is left up to one guy I trust. He is best I have found in MS. He would be less than 1-1/2 hours away from you.

Is his name Van?