I made a test batch of these up, threy tasted great. Upon cooking the gummy bears melt and bastes the internal sausage with a sweet and sour tasting sauce. Sorry no pics as I was busy playing with little Mace. My recipe Gummy Bear Brats 4 Lbs. Ground Pork 1 Lb. Ground Veal, Chicken or Turkey 1/4 Cup...

just finished smoking , I'll let them bloom for a few hours then a fridge nap before sliceing http://i35.photobucket.com/albums/d162/Big-Guy01/P7080001_zps5bc36292.jpg fridge nap completed, they took on a nice colour too http://i35.photobucket.com/albums/d162/Big-Guy01/P7080002_zpsdc3457a0.jpg a few...

I just put a test batch of beaver /pork Salami in my smoker photo's late this evening or tomorrow.

Dang if I weren't so far away I'd come over to help with drowning some worms, a few libations and great food. I'll see you on my way south in November and I won't come empty handed, peameal bacon, pepperettes, oktober fest sausage, salsa, wine and a few other things.

Happy Independence day to all my Southern friends and Neighbours. Fire up the smoker invite some family and friends over for some libations and food. You have earned it, don't forget those who made your country so great and free and who are still fighting to keep it that way.

I did trim the silver skin off on the moose and the caribou roasts, and usually do on venison too, except for that cut of roast( sirloin) the silver skin on it is very thin and I feel it doesn't affect the flavour.

OK the money shots a tub full of goodness http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6100007-1_zpsf739727f.jpg top venison, middle caribou, bottom moose http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6100010_zps827bfc4b.jp...

my brine was 1 cup coarse salt, 1 cup brown sugar, 1 Tbs. cure#1, 1 Tbs. garlic granules, 2 Tbs. pickling spice, 2 dried serrano peppers, 20 cups water. smoked at 195F with cherry wood for 8 hrs until an internal of 160 F. I've made this several times and it always comes out great.

Just out of the brine and all rinsed off http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6060001_zps9938ba1f.jpg rubbed down with garlic, coriander and black pepper http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P6060002_zpseaa7...

why not e-mail Kirby Campbell the manufacturer
kirby_campbell@yahoo.com

If its that soft and sticky I think I would try using a stainless steel coarse scouring pad and some mineral spirits to get the majority of the gunk off, then go in with the belt sander.

scrape or sand down to bare wood, then only put mineral oil on it.

Ok here is what I call smokies, its a semi dry sausage usuall made from moose and pork. heavily smoked at low temp then dried to your desired hardness. OPA`S HUNTER SAUSAGE "Smokies" 15 lb. meat (80% game +20% pork fat) 4 tbsp. coarse salt 3 tsp. cure# 2 8 tbsp. cracked black pepper 2 tbsp. cayenne ...

add a run through the smoker too. For a real treat

I smoked these last evening and once up to temp left them in my smoker over night, outside temp was only35 F, cherry wood smoke gives the nice red colour. http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/P5260002_zps730e2f0b.jpg http://i35.photobucket.com/albums/d16...