Smoking deer sausage

[howardthecpa]

what made all that smoke b4 the wood chips, fat drippings?

[muc100]

@howardthecpa : What made all the smoke prior to the chips was a combination of a couple of things....The main one is that I smoked these in the winter and when I opened the door on the smoker what appeared to be smoke was steam from the moisture coming out of the sausage..Second reason was there was lots of old residue on the floor and walls...Hope this answered you question..cheers

[cowboywithspurs36]

@muc100 now after you smoked it . does it need to be vaccum sealed and froze or can they hang out in the air ?

[muc100]

@cowboywithspurs36 I don't vaccum seal my stuff..We usally put them in zip lock bags...Vaccum seal would be a great idea though..Cheers

[frodo70444]

next time try pecan chips

[OutdoorDerek]

man that looks good

[gomotiv]

Way to go! Showing your son how food is made is plain old great dad material. If you were in Oregon Id invite you for dinner. The smoked sausage looks fantastic. Thanks for sharing.

[selenaroks]

OK im from Romania sausage specialist this is how you make them you get pork guts empty to put the meat in it next you get meat fat different kinds of meat you make them from scratch then you make your own smoker by getting cardboard and making a long hole in the ground like a meter and you make a big fier because its far away from the product and then let them there for a week or so that's what my grandparents did delicious not just 4 hours!!!

[ggmm2000]

looks good

[cory8791]

nice vid man 5 stars

[christophermaggot666]

are you canadian

[fruitsandpi]

that looks good..

[monicanscott]

Hey muc, if you want a more even smoke, don't let the sausages touch eachother.  Try it out, you'll notice the difference.

[DTROCKY]

Is there a reason you don't use a water pan like a lot of other smoking videos?

[muc100]

I have no idea why others use a water pan..I have never heard of it...I am very new to smoking sausage though..

[Nevo1665]

it is to keep the humidity relative. Bottom line it retains the juices and makes the meat more flavorfull

[zsimon21]

@muc100 The liquid moderates the temperature fluctuations in the oven. The moisture raises the humidity in the unit and helps keep the meat from drying out while the aromatics penetrate the meat, adding subtle flavor. The pan can also catch drippings, which can be used to make a sauce.

[monicanscott]

some smokers, especially charcoal ones, need a water pan to help control the heat, and some people put juice or wine to help add flavor. It's just depends on the type of smoker you have.

[CallmeCrash1969]

@DTROCKY

Pan of water is to extinguish the wood chips.  Typically on automated smokers that use wood pucks! From the video it's not this type of smoker.

Great Video!!!

[jacjoa]

Thanks, for the video. I have always been afraid to try smoking meats, but you made it look kind of easy to do. Thanks again for taking the fear out of smoking meats.