Meat smoking, sausage making and curing.

Discussion in 'Hobbies' started by Meat Hunter, Jul 6, 2011.

  1. Meat Hunter

    Meat Hunter Out Of The Brooder

    May 29, 2011
    Have been smoking meats and making my own sausage for a few years now. An absolutely addicting hobby.
    Make my own pastrami, bacon, sausage of all kinds. Smoke ribs, pork butts, even smoked corn and cabbage.
    Here are few of the things I have done in the past.

    First, is a Maple cured pork belly bacon.

    Raw, before any flavor or cures added.

    After a few hours of cold smoking.

    One of the slabs sliced up and ready to be vac sealed and into the freezer. Store bought aint' got nuthin on this stuff.

    Leg of lamb, rolled up with Basil, garlic, celery leaves and Feta cheese.

    Rolled up and secured with netting.

    Several hours in the smoker.

    Sliced shot.

    Smoked and fermented summer sausage. Ground pork and venison in meat tub.

    A variety of spices and cure.

    Casings filled with my sausage stuffer, smoked and cooling off a while.

    Cut away section. For this particular recipe, I used was it called "Leaf Lard". That is the big white pieces you see, which is a very rich tasting fat. Highly sought after for its flavor. Great when used in pie crusts.

    Venison pastrami.
    Three nice roasts from some of the does my kids harvested.

    Rubbed down with various spices/herbs and let sit for about 10 days.

    After a few hours in the smoker, and time to rest, sliced it.

    This went great with some homemade Rye, home canned kraut and swiss cheese.

    Ribs on the smoker.

    Orange and Lemon zest smoked Salmon.

    Some rubbed down pork butts sittin in the smoker. Homemade beans below catch the dripping and make for some out of this world eating.

    Pork butts almost done.

    Pork done.

    Pulled pork.

    The beans. My god these things are sooooo good, they should be illegal. [​IMG]

    Smoked cheese. No more paying store prices.

    Sealed and mellowing.

    Venison loin with wild hen of the woods mushrooms and cheese, rolled up in a blanket of pork sausage and wrapped with a bacon weave, then smoked. We call these "Fatties"

    Smoked cored cabbage.

    Well that just ONE of my hobbies and I have omitted many of the steps in each of these to save space and time, but just wanted to show you what the basics and outcomes were. Hope you enjoyed looking at this as much as I like eating em.

    Its a great hobby that is very very addicting. If you have any questions on smoking meat, just shoot me a pm and I'll help ya out the best I can.


    edited to remove link
    Last edited by a moderator: Jul 9, 2011
  2. yinepu

    yinepu Overrun With Chickens

    this is something I have been wanting to get into..

    now I'm hungry.. darnit.. lol
    Last edited by a moderator: Jul 9, 2011
  3. corn pecker

    corn pecker Out Of The Brooder

    Jan 31, 2011
    Polk City,Fl
    [​IMG] [​IMG] [​IMG] [​IMG]
    Last edited: Jul 6, 2011
  4. Benelli

    Benelli Chillin' With My Peeps

    Sep 18, 2009
    What's in the middle of your smoked cabbage? I'm always looking for a side dish to throw in the smoker. I just started smoking a year ago and I'm jealous.
  5. Clay Valley Farmer

    Clay Valley Farmer Chillin' With My Peeps

    Sep 7, 2010
    Love the look of that loaf with bacon woven over it!

    Been messing with curing and smoking here too the last few months.

    Bacon has been huge success, did three country hams last week that came out well. Corned beef, vennison and cured ribs worked well too. Found a salami that is very nice, should make another batch.

    Still working on getting a pastrami I like and have not hit on pepperoni that is exactly what I want, but have not yet set up to do a true fermented pepperoni. Going to try a cured chicken maybe this weekend, just going to give it a couple days of wet cure with seasoning, salt and nitrite and then maybe fry it whole or bbq.
  6. Zoomom

    Zoomom Certified Cackleberry Consumer

    Jan 22, 2009
    Ontario, Canada
    wow, that all looks so delicious. [​IMG]
  7. gavinandallison

    gavinandallison Chillin' With My Peeps

    Jul 25, 2010
    Matthews, NC.

    is this a invite to dinner ???? [​IMG]
  8. wyoDreamer

    wyoDreamer Overrun With Chickens

    Nov 10, 2010
    WOW ! That all looks fabulous...
    What type of smoker do you use? charcoal, propane, electric?

    My hubby does a pulled pork that is to die for.
    I created a homemade bar-b-que sauce recipe to go with the pulled pork.
    So far everyone who has tried it loves it.

    He is still working on getting the ribs perfect - he doesn't like his so much, but I love them.

    His mom wouldn't eat his smoked stuff because "it is still pink, it is raw, you need to cook it longer". It took him about a year to convince her that the pink was smoke flavor and not raw meat.

    He is looking into getting a better smoker, right now he has a horizontal charcoal smoker that is alittle hard to control the temperature in.
    Last edited by a moderator: Jul 9, 2011
  9. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Last edited: Jul 19, 2011
  10. Sooner

    Sooner My kids Mom!

    Mar 22, 2009
    Oh my, I wish I could do these things!! I would love to make my own bacon!

    I will follow this thread from now on!

    Any chance on sharing recipes for you sauage?

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