Soon to be jerky....

[ctom]

Here's almost 27 pounds of venison all sliced nice and set to take a two day cure, then the smoker goes into action.

[anyfish]

Nothing beats venison jerky (or really any venison product).  We went 0 for 2 this year, so we will have to stick with store bought products.   

[ctom]

When I get the 50 pounds of sticks stuffed up and smoked, I'll post a pic of those. Sticks, jerky.... either/or are my favorites but the summer sausage and ring bologna are tough to beat too.

[Shaunm81]

Man that looks super delicious

[Agronomist_at_ia]

When I get the 50 pounds of sticks stuffed up and smoked, I'll post a pic of those. Sticks, jerky.... either/or are my favorites but the summer sausage and ring bologna are tough to beat too.

Have you ever tried the trail baloney from LEM........its great. Any specific seasoning u use

[ctom]

Tried it and don't care for it. I use all Waltons products including seasoning for specific sausages and find them miles ahead of LEM stuff flavor-wise. The LEM summer sausage will do in a small batch in a pinch but other than that I use Waltons.

[Agronomist_at_ia]

Tried it and don't care for it. I use all Waltons products including seasoning for specific sausages and find them miles ahead of LEM stuff flavor-wise. The LEM summer sausage will do in a small batch in a pinch but other than that I use Waltons.

Never tried waltons.....any specific ones a guy should try?

[ctom]

"H" Summer Sausage
Holly Breakfast Sausage
Blue Ribbon Bratwurst
Colorado Jerky
Willies Stick
Hot Dog and Bologna for rings.

Rings, and summer  50-50 pork venison. Use soy binder on these two and bottled water to make the meat manageable for stuffing. Sticks are 50-50 pork/venison, no soy. Breakfast and Brats are pure pork, no soy.

[ctom]

Pic pretty much says it all.