Jonathon 4 lbs pork with bear meat and 5 lbs. with the goose… First time making bear, so I would go 3lbs. Next time.

Did 15 lbs. bear summer sausage and 15 lbs. goose smoked sausage this weekend.

akdave I definitely agree… I use the same one and love it.

Nice!! They look great.

deplorablenc1 thanks for input… I’ve been thinking the same!!!

I’m planning on processing some bear meat and any recipes would be great!! I have about 15lbs. And was thinking either smoked sausage or summer sausage!! Any ideas and recommendations would be great… I also have a bunch of venison meat if that helps?? Thanks

rvp2003 yeah recipe would be great… looks gooooooood!!

pauliedmondsjr thanks and happy smoking!!!

pauliedmondsjr That batch was 10lbs. Goose and 5lbs. Pork and 1lbs. Bacon with natural hog casings.

Parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

Jonathon Right on !!! Thanks for the info.

So had a question on the best way to finish cooking smoked sausage to 165 temp. I’ve been making goose smoked sausage ( 5lbs. Goose - 5bls. Pork and 1 lbs. bacon) batches at a time. So the last batch I did this weekend I was 6 hrs into the process using the 125/1 hr—140/1hr-155/2hrs-175/ until 165 internal temp. But unfortunately it was taking a long time . So I pulled the sausage out of smoker and put into a big pot of rolling hot water and submerged until it reached 165 internal temperature, and then put in ice water to cool quickly. I got to say the overall look of the sausage was great!!! No wrinkles very nice looking. So my question is!! Is this ok to do??? I found it made it easier to finish the sausage this way and not dry it out.

jbarrone I have a GMG also and have used it twice to smoke sausage. First time bad results…2 time a lot better I bought the 3 tier jerky racks from Cabelas and it made it easier to rotate the sausages around. And I propped the lid open on it and let it smoke for about 2 hours. Then I turned up temperature by 20 degrees at a time (about every 15-20) Until internal temperature reached 165. I’m also about done with my home built smoker, just under 6ft tall and 26 wide 5 racks. Made it out of 1/2 plywood. Needed more space to hang meat and cold smoke… good luck!!)