processing fun and by fun I mean a lot of work

92xj

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Apr 22, 2016
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E.Wa
I finally got the smokehouse set up at the new house and needed to finish processing some deer meat in the freezer.
With this years ground part of my elk I made Italian sausage, breakfast sausage and straight grind for burgers, tacos, etc.
So, I need a little cased sausage in my life and decided on Kielbasa and hotdogs out of deer. And then I still had a little grind left over and wanted to experiment with imitation bacon seasoning, so I made that as well. I have never ventured into the true frankfurter hotdog world until this weekend. I am amazed by the product, it taste like a freaking hotdog. Kielbasa always turns out good. The imitation bacon turned out incredibly good as well. I wouldn't put it in the same class as normal bacon. It's a really good breakfast type meat that I feel is the taste of bacon, ham and summer sausage in one. Sliced and eaten cold is amazing, sliced and heated/crisped in a skillet is amazing. All around really dang good and highly recommend.






 

Vids

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Jul 3, 2012
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Littleton, CO
That looks awesome, great work! I haven't smoked any cased sausages in a couple years, might be time to try that again...
 
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92xj

92xj

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Apr 22, 2016
Messages
672
Location
E.Wa
Where did you get the recipes/seasonings for those sausages and bacon?
Walton's inc.
When dealing in large batches, buying the premixed spices for 25lbs of meat can't be beat. Small stuff, mixing your own is the way to go.
 

Ashy Larry

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May 17, 2017
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Mount Airy, NC
Wow Waltons is a great resource. What mix did you use to get the hot dog flavor?

Also how did you do that bacon?

Sorry for so many questions but all of that looks awesome and i wana try it out this year. Also, whats the deets on that smokehouse?
 
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92xj

92xj

Senior Member
Joined
Apr 22, 2016
Messages
672
Location
E.Wa
Wow Waltons is a great resource. What mix did you use to get the hot dog flavor?

Hot Dog and Bologna Seasoning - Walton's

Also how did you do that bacon?

I mixed 70/30 deer to pork shoulder. Ground and mixed the seasoning well. I was working with a 23 pound batch. I always cut my batches down 2 pounds to make sure I am getting full flavor out of the spices. I found in the past if I used the exact pound of meat the spice mix calls for, I would sometimes lack a little flavor. Back to bacon. I bought 3 9x13x2 foil cake pans, lines them with plastic wrap and packed the ground meat into the pan, then wrapped the excess plastic over the top and threw in the fridge to sit for the night. Next morning, got the smoker going, removed the top plastic, flipped the foil tray over onto a smoking rack and plopped the meat loaf out, smoked until the internal temp got to 152, pulled chilled and sliced. Eat as is, heat it in a skillet to get a little crisp, it's freaking good. Not a real bacon good. Imagine a meat and flavor of bacon, deli ham, and summer sausage all mixed up.

Sorry for so many questions but all of that looks awesome and i wana try it out this year.

Not a problem, ask away!
Also, whats the deets on that smokehouse?

Home built, dual propane burner. This is my cheese and stuffed meat smoker so it rarely goes over 180 degrees, though it easily could.
Let me know if you need anything else.
 

Ashy Larry

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Joined
May 17, 2017
Messages
604
Location
Mount Airy, NC
I finally got around to duplicating the imitation bacon recipe. Turned out fantastic. Perfect for breakfast or as sandwich meat. Also convenient for on the go snacks.
 
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