DIY meat processing

[justincorbell]

Anyone else on here do their own game processing? A friend and hunting buddy of mine has a great setup for it and we have been doing all of our own processing here lately from start to finish including smoking the sausage. Nice to be able to do it all yourself. I figured others on here are bound to do it as well. Though it would be worth discussing. We have been making jalapeno cheese link sausage as well as bacon here lately and it seems like its getting ate as fast as it gets made 

[liefalwepon]

I've been wanting to get a smoker and learn how to salt cure meats, and make my own sausage and bacon

What style smoker do you use? Will you post some pics


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[Goose87]

Just got done making 120 lbs, made 30 jalapeño and cheese, 30 pineapple and brown sugar, 30 spicy Cajun and 30 regular mild, got it on the smoker now, my good friend who lives just down the road has a complete set up, it's really nice, everything you need all under one roof, we did a bunch for the public last year and are getting ready for this deer season, we were almost overwhelmed last year.

He has a custom made box smoker, 5' tall, 4' wide, 3' deep, nothing fancy just made outa 1/8" sheet metal.

[labaconchaser]

I do everything except sausage

[Semmes]

Friend of mine, he died quite while back. He was an older fella. I used to go to his house and help him process.
 
We would grind and mix and make sausage and stuff.

His smoker was homemade. It was a small shack the size of an outhouse with one door and a tin roof. Couple feet away he had small cast iron wood burning stove. The flew was piped directly into the outhouse at the lowest point it could reach from the height of stove. He had vents he could turn at the top of house to control smoke. He had removable expanded metal shelves and hooks to  hang sausage from top.

He made the best sausage and on shelves did hams,  chicken , jerky, Tasso, anything really...

Had the best deer jerky I ever had in my life

[justincorbell]

Just got done making 120 lbs, made 30 jalapeño and cheese, 30 pineapple and brown sugar, 30 spicy Cajun and 30 regular mild, got it on the smoker now, my good friend who lives just down the road has a complete set up, it's really nice, everything you need all under one roof, we did a bunch for the public last year and are getting ready for this deer season, we were almost overwhelmed last year.

He has a custom made box smoker, 5' tall, 4' wide, 3' deep, nothing fancy just made outa 1/8" sheet metal.

the pineapple and brown sugar sounds awesome!

[Semmes]

Pretty sure the walls was ceder siding.

[justincorbell]

This will be the first full year to do deer for us, hoping to get some good flavor/recipes ironed out so we can do all our deer as well.

[justincorbell]

50lbs we put in the smoke house yesterday evening

[justincorbell]

Ive seen em built like that before Semmes, pretty nice being able to control em from the outside.

[Semmes]

Looks like y'all got it going on over there Justin. His was prob less than half that size. Prob only 4x4'

The expanded metal just sat on cleats screwed to the walls on either side. And were removable and hieght adjustable depending in which cleat ya used so he could smoke various thing and still have sausage hanging and everything would baste what was under it the next level down

[liefalwepon]

Friend of mine, he died quite while back. He was an older fella. I used to go to his house and help him process.
 
We would grind and mix and make sausage and stuff.

His smoker was homemade. It was a small shack the size of an outhouse with one door and a tin roof. Couple feet away he had small cast iron wood burning stove. The flew was piped directly into the outhouse at the lowest point it could reach from the height of stove. He had vents he could turn at the top of house to control smoke. He had removable expanded metal shelves and hooks to  hang sausage from top.

He made the best sausage and on shelves did hams,  chicken , jerky, Tasso, anything really...

Had the best deer jerky I ever had in my life

Did you get his recipes?

[Semmes]

No, unfortunately, I was working for him here and there and he went in for a routine over 90% effective heart valve replacement. I was lined out to take care of stuff on his property while he recovered. Him and I cleared the spot he had a pond dug and levee built in the woods on his property and hung out many a long hours. the surgury went wrong and he died on the table. Next time I saw him I was Paul bearer at his funeral. ....month later I had a heart attack...wierd stuff.

[justincorbell]

Hate to hear that semmes.

The smokehouse my buddy gas is either 10x12 or 12x12. Its BIG

[Semmes]

The guy was my cpa for probably more than a decade, and opened a side lawn business basically for his grandson who flaked out on drugs and me and him ran it for couple of years. Poor guy was do to retire from it all that summer and live the good life on a nice size prime property fully paid for along with the very nice house he built for him and his wife.

Was an avid hunter and fisherman and a vet and a great all around guy.

Bout the last memory was Sitn on his dock feeding the fish in the pond we made talking bout how next year we could start keeping some....

[Goose87]

Just got done making 120 lbs, made 30 jalapeño and cheese, 30 pineapple and brown sugar, 30 spicy Cajun and 30 regular mild, got it on the smoker now, my good friend who lives just down the road has a complete set up, it's really nice, everything you need all under one roof, we did a bunch for the public last year and are getting ready for this deer season, we were almost overwhelmed last year.

He has a custom made box smoker, 5' tall, 4' wide, 3' deep, nothing fancy just made outa 1/8" sheet metal.

the pineapple and brown sugar sounds awesome!

It really is, it's a really good breakfast sausage, smoked or fresh, link or patty, we mix 2 lbs of brown sugar and two 12 oz cans of crushed pineapple per 30 lbs of meat, we season it with 1 1/4 oz of rebel brand seasoning per pound of meat, it turns out pretty good.

[Semmes]

The wood burning stove he had was small.... Like two or three split log max. I have a 1975 Vermont defiant in my house and it is the only heat source besides a small electric heater in bedroom. It's big and a beast and eats woods like starving dog.

I see the small ones on Craigslist here and there

[decker]

We do it all. There's nothing better than home cured bacon. Usually put up about a 150 lbs of dried sausage a year plus plenty fresh and hamburger. There's a calf or two on feed pretty much at all times too. We process beef more than deer or pork usually.

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[Cajun]

Just got done making 120 lbs, made 30 jalapeño and cheese, 30 pineapple and brown sugar, 30 spicy Cajun and 30 regular mild, got it on the smoker now, my good friend who lives just down the road has a complete set up, it's really nice, everything you need all under one roof, we did a bunch for the public last year and are getting ready for this deer season, we were almost overwhelmed last year.

He has a custom made box smoker, 5' tall, 4' wide, 3' deep, nothing fancy just made outa 1/8" sheet metal.

the pineapple and brown sugar sounds awesome!

It really is, it's a really good breakfast sausage, smoked or fresh, link or patty, we mix 2 lbs of brown sugar and two 12 oz cans of crushed pineapple per 30 lbs of meat, we season it with 1 1/4 oz of rebel brand seasoning per pound of meat, it turns out pretty good.
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Goose, You should drop off a little of the pineapple & brown sugar sausage next time you are in the area & let me compare it to Charlies sausage. Im sure it will be a tight race but I will give you a honest evaluation. haha

[justincorbell]

Im gonna have to give that a shot Goose! Thanks