My buddy has a friend that had access to some kind of commercial air cooker that will do a whole bunch of summer sausage in no time at all. I was thinking of trying to duplicate this by using an old fridge and pumping the heat off of my wood furnace, Anyone tried anything similar? What do yall use to cook your sausage?

I do mine in the oven so I'm afraid I can't be of much help but I'll TTT this for ya.

~ADC~

better idea

someone post a recipe

this discussion will keep the idea you have at the top so lots of people see it.

I can get u a recipe later tonight or tomorrow

Well then I can bump you to the top again!

If you try the wood stove option, the biggest thing I suggest is trying to make sure you keep the air moving....otherwise you'll end up with hot spots in the freezer and certain areas will cook faster.

yeah I figured I'd push the air in through the bottom and have a slightly smaller outlet towards the top

TTT with my rabbit bologna/sausage recipe...

5lbs. Ground Rabbit Meat (use any wild game you like here)
1lb ground pork (fatter the better)
1lb ground beef (fatter the better)
7 Tablespoons Mortons Quick Tender Salt
2 Tablespoons course ground or crushed black pepper
1 Tablespoon Garlic Salt
2 Tablespoons mustard seed
1 Tablespoon Crushed red pepper
1/2 Tablespoon Cajun Seasoning
2 teaspoons liquid smoke
1 teaspoon ground ginger
[hr]

Mix all that stuff real well, let it sit over night covered in the fridge and stuff it into casings. Bake at 175 for 5 hours turning every hour. If you use bigger cases you'll need to adjust the cooking time accordingly. Makes 24 - 4" rings about 1 1/4" in diameter.



~ADC~

sounds good ADC ever mix in chunks of pepper jack

Funny you should mention that conejo, I do add cheese quite often to this recipe.

~ADC~

how bout jalepenos and macaroni with that pepperjack, thats my favorite

Cabelas sells great summer sausage kits. We use them as is except that we grind in pickled, home-grown, jalapenos.

their was some vid on here

I just made 25# of dry cure venison summer sausage, it needs another 3 weeks to finish curing. I also made 180# lbs of deer sticks, they are smoked. They are OK, not the best I have made but good.I am going to make another 25lbs of antelope sticks with a different formula and see how they come out.

talk to bobcattrapper his brother has a cooker out of an old fridge but i am working on a smoker now out of some old lockers from school you get a set of 3 make the fire in one and then have everything flow into the next 2 but i'm gonna beefs em up so it doesnt ware out as fast

Never tried it but I'll bet I'd like it. Back TTT.

~ADC~

Jayme, I trust you'll have a batch of that as well as some stuffed jalepeno poppers at your fish fry? I'm not making that 8 hour trip just for some greasy bullheads.

There won't be any greasy bullheads for you CJ, lol. I'm saving the carp for you.

~ADC~

I had a friend try smoking some ducks in an old refrigerator. Melted the gasket on the door and they tasted like burnt rubber.
For smoking fish, I use a metal cabinet (Unpainted) with home made shelves made from chicken wire on a 1x2 frame, Stick a hot plate on the floor, put a cast iron skillet on the plate, fill it with hardwood sawdust and close the door. Works on fish or smoked sausage.

As long as it's smoked.