Quote: @JimmyinSD said:
I love making Q, but it time consuming and due to its popularity has gotten crazy expensive. However I have found a new hobby and that is sausage.... I looked at what I was spending getting wild game processed and said screw that, I will do it myself. I haven't gotten into the smoked products yet, but the fresh brats, italian, and breakfast products that we've made just have me itching to try more.
http://wisheksausage.com/ <<<-----This grocery store in Wishek, ND makes the greatest ring bologna on the planet! (no disrespect to what you're doing, Jimmy!). If you ever get up this way you need to stop there and pic yo'self up some. I promise you'll love it!
Quote: @prairieghost said:
@ JimmyinSD said:
I love making Q, but it time consuming and due to its popularity has gotten crazy expensive. However I have found a new hobby and that is sausage.... I looked at what I was spending getting wild game processed and said screw that, I will do it myself. I haven't gotten into the smoked products yet, but the fresh brats, italian, and breakfast products that we've made just have me itching to try more.
http://wisheksausage.com/ <<<-----This grocery store in Wishek, ND makes the greatest ring bologna on the planet! (no disrespect to what you're doing, Jimmy!). If you ever get up this way you need to stop there and pic yo'self up some. I promise you'll love it!
thats funny... every small town in that part of the country claims to have the best.. ( insert type of sausage here) every small town that I call on in that area says i have to try the local "X" as its the best in the world. most are pretty damn good, it just cracks me up when they find out I am kind of a foodie that they have something for me to try.
I may have to take you up on the recommendation though, Wishek is only about 30 minutes out of my way when I am traveling on my sales routes through that area.
Quote: @JimmyinSD said:
I love making Q, but it time consuming and due to its popularity has gotten crazy expensive. However I have found a new hobby and that is sausage.... I looked at what I was spending getting wild game processed and said screw that, I will do it myself. I haven't gotten into the smoked products yet, but the fresh brats, italian, and breakfast products that we've made just have me itching to try more.
It's insane how much cheaper you can process your own venison compared to taking it someplace else. There is a place in Green Bay that is fantastic for venison brats and hot dogs, but it's over $200 if you take in 40 pounds of trimmed venison and end up with about 55-60 pounds of finished product. There are cheaper places to go, but I figure if I was spending the money, I want it to taste good.
I process all my own venison now. My buddies and I have perfected the way we make smoked venison sausage and kielbasa. We typically spend two weekends each year making a variety of stuff (couple different kinds of brats... Honey BBQ, Pepper Jack, and Sheboygan-style this year, hot dogs, cheddy dogs, smoked sausage, kielbasa, snack sticks, jerky). We all have grinders, mixers, and plenty of plastic tubs for storing mixed product so we can make whatever we want for about half the price of taking it somewhere to be processed.
Our hot dogs turned out pretty good this year, but it's a pain in the ass trying to fit sheep casings on our stuffer... we also use high temp cheese to add some flavor to our smoked venison sausage and brats. It's a fun hobby and I like knowing I'm getting my own meat back.
This has been a fun thread. I'm writing down these recipes to try later since I'm not a big Q guy... yet.
BOOM
Quote: @Wetlander said:
@ JimmyinSD said:
I love making Q, but it time consuming and due to its popularity has gotten crazy expensive. However I have found a new hobby and that is sausage.... I looked at what I was spending getting wild game processed and said screw that, I will do it myself. I haven't gotten into the smoked products yet, but the fresh brats, italian, and breakfast products that we've made just have me itching to try more.
It's insane how much cheaper you can process your own venison compared to taking it someplace else. There is a place in Green Bay that is fantastic for venison brats and hot dogs, but it's over $200 if you take in 40 pounds of trimmed venison and end up with about 55-60 pounds of finished product. There are cheaper places to go, but I figure if I was spending the money, I want it to taste good.
I process all my own venison now. My buddies and I have perfected the way we make smoked venison sausage and kielbasa. We typically spend two weekends each year making a variety of stuff (couple different kinds of brats... Honey BBQ, Pepper Jack, and Sheboygan-style this year, hot dogs, cheddy dogs, smoked sausage, kielbasa, snack sticks, jerky). We all have grinders, mixers, and plenty of plastic tubs for storing mixed product so we can make whatever we want for about half the price of taking it somewhere to be processed.
Our hot dogs turned out pretty good this year, but it's a pain in the ass trying to fit sheep casings on our stuffer... we also use high temp cheese to add some flavor to our smoked venison sausage and brats. It's a fun hobby and I like knowing I'm getting my own meat back.
This has been a fun thread. I'm writing down these recipes to try later since I'm not a big Q guy... yet.
BOOM
do you guys have a list of recipes you would recommend ( and share?) I have been pulling stuff from the internet, but getting something from somebody with their notes and changes is awesome.
Quote: @TBro said:
I used to always do my own rubs, but my wife was at Costco and they had their St Louis Style ribs that has their signature rub on sale. I decided to give them a try and see how they compare. Like Vanguard, I typically smoke at 225 for about 3 hours using a mix of hickory and cherry over a drip pan of apple juice. I will pull and wrap them in foil(Texas Crutch) because my family wants them to almost fall off the bone for another 2 1/2-3 hours, and then finish them on the grill. I was amazed at the flavor of these ribs and my family raved about them. I like to be in control of my rub, but I don't think mine is measurably better. These packs at Costco are two full racks so if you aren't hosting a party, or have 8-10 people in your family, you can freeze one for later. I have only used an electric smoker. I have a Masterbuilt ME 40 which I think does a great job, and keeps things very simple with the remote control and internal temp sensor. I want to set it and forget it. The good news is those ribs were on sale again today and I will be smoking a rack tomorrow for dinner. Mike, if you are close to Woodbury tomorrow, you are welcome to stop by.
I have a Masterbuilt electric smoker as well and love it. I'm sure tending to a big drum smoker for hours over a few beers would be fun, but for simplicity's sake and ease of use, you can't beat an electric smoker.
(Ducks beer bottles being thrown by the BBQ purists) 
Quote: @SFVikingFan said:
@ TBro said:
I used to always do my own rubs, but my wife was at Costco and they had their St Louis Style ribs that has their signature rub on sale. I decided to give them a try and see how they compare. Like Vanguard, I typically smoke at 225 for about 3 hours using a mix of hickory and cherry over a drip pan of apple juice. I will pull and wrap them in foil(Texas Crutch) because my family wants them to almost fall off the bone for another 2 1/2-3 hours, and then finish them on the grill. I was amazed at the flavor of these ribs and my family raved about them. I like to be in control of my rub, but I don't think mine is measurably better. These packs at Costco are two full racks so if you aren't hosting a party, or have 8-10 people in your family, you can freeze one for later. I have only used an electric smoker. I have a Masterbuilt ME 40 which I think does a great job, and keeps things very simple with the remote control and internal temp sensor. I want to set it and forget it. The good news is those ribs were on sale again today and I will be smoking a rack tomorrow for dinner. Mike, if you are close to Woodbury tomorrow, you are welcome to stop by.
I have a Masterbuilt electric smoker as well and love it. I'm sure tending to a big drum smoker for hours over a few beers would be fun, but for simplicity's sake and ease of use, you can't beat an electric smoker.
(Ducks beer bottles being thrown by the BBQ purists)
the term tending a "drum" smoker is simply made by those that want an excuse to drink beer as there is really no wood/charcoal unit that is more set it and forget it than a drum. (especially when you cheat and use a GURU like Mike has...its about as hands off as a unit can get) I literally check on mine about once and hour or so and most the time make no adjustments. I will be making a gas unit for my next one as I think I will want to be able to maintain lower temps in a smoke house for sausage than charcoal/wood is able to do without getting all nasty tasting.
Quote: @JimmyinSD said:
@ Wetlander said:
@ JimmyinSD said:
I love making Q, but it time consuming and due to its popularity has gotten crazy expensive. However I have found a new hobby and that is sausage.... I looked at what I was spending getting wild game processed and said screw that, I will do it myself. I haven't gotten into the smoked products yet, but the fresh brats, italian, and breakfast products that we've made just have me itching to try more.
It's insane how much cheaper you can process your own venison compared to taking it someplace else. There is a place in Green Bay that is fantastic for venison brats and hot dogs, but it's over $200 if you take in 40 pounds of trimmed venison and end up with about 55-60 pounds of finished product. There are cheaper places to go, but I figure if I was spending the money, I want it to taste good.
I process all my own venison now. My buddies and I have perfected the way we make smoked venison sausage and kielbasa. We typically spend two weekends each year making a variety of stuff (couple different kinds of brats... Honey BBQ, Pepper Jack, and Sheboygan-style this year, hot dogs, cheddy dogs, smoked sausage, kielbasa, snack sticks, jerky). We all have grinders, mixers, and plenty of plastic tubs for storing mixed product so we can make whatever we want for about half the price of taking it somewhere to be processed.
Our hot dogs turned out pretty good this year, but it's a pain in the ass trying to fit sheep casings on our stuffer... we also use high temp cheese to add some flavor to our smoked venison sausage and brats. It's a fun hobby and I like knowing I'm getting my own meat back.
This has been a fun thread. I'm writing down these recipes to try later since I'm not a big Q guy... yet.
BOOM
do you guys have a list of recipes you would recommend ( and share?) I have been pulling stuff from the internet, but getting something from somebody with their notes and changes is awesome.
Yeah, I'll have to see what I have written down at home and get some information from my buddy. He buys most of the spices, seasonings, and cheese so I can get you some brands, amounts, etc. I'll try to track this down and update the thread (if others are interested as well) or send you a PM when I get it.
Love some q. Over the 4th I had friends and family over. Did 3 racks of baby backs, a 7 lb brisket flat, and an 8 lb turkey breast. For the fixings we had a large batch of smoked beans with 2+ lbs of bacon and some tater salad. Wasn't much for left overs when all was said and done. I had a great time doing it. =)
Hell, I always thought I knew a lot about BBQ...
until I joined up at this here forumn! B)
@ Kentis
well you should check out Code: <a rel="nofollow" target="_blank" href="http://www.bbq-brethren.com/forum/">http://www.bbq-brethren.com/forum/</a>
that's where it's at
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