cowgirl
New member
I've been camping a lot lately but hope to get back into doing some drum smoking!
Deer season is coming up for me so I wanted to use some of the venison I had left from the last hunt.
Made a slurry of ...
1 cup water
1 tsp. mustard seed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. onion flakes
2 TBs. Tender Quick
For each 3 lbs of venison burger
I did add a bit of ground beef to my venison burger which was a mix of venison and pork fat.
let it chill overnight and stuffed the casings.
into the BPS UDS ...
I was able to keep the drum at 150F (these are gauge readings) which made me happy. Then bumped it up to 175F (gauge) to bring the internal temp of the sausage to 165F. I used the diffuser from my Hasty Bake and rotated the ropes several times for even cooking.
taste test...
cut and wrapped...
snack sticks, asadero cheese drizzled with olive oil and seasoned with a hot pepper blend.
I was happy with the way the drum handled the sticks!
Thanks for looking..
Deer season is coming up for me so I wanted to use some of the venison I had left from the last hunt.
Made a slurry of ...
1 cup water
1 tsp. mustard seed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. onion flakes
2 TBs. Tender Quick
For each 3 lbs of venison burger
I did add a bit of ground beef to my venison burger which was a mix of venison and pork fat.
let it chill overnight and stuffed the casings.
into the BPS UDS ...
I was able to keep the drum at 150F (these are gauge readings) which made me happy. Then bumped it up to 175F (gauge) to bring the internal temp of the sausage to 165F. I used the diffuser from my Hasty Bake and rotated the ropes several times for even cooking.
taste test...
cut and wrapped...
snack sticks, asadero cheese drizzled with olive oil and seasoned with a hot pepper blend.
I was happy with the way the drum handled the sticks!
Thanks for looking..