It's about to go down!

lennyluminum

Smoking Fanatic

Original poster

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 5, 2016

• #1

Some wild sausage in the making!

Sent from my SM-N920V using Tapatalk

 

kovaku

Smoke Blower

Oct 31, 2015

75

23

Northwest Louisiana

• Mar 6, 2016

• #2

My brother has been catching some wild hogs lately.  I am going to watch this for sure.  Keep us posted. 

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 6, 2016

• #3

Got busy and didn't get time finish. Everything is all cut up and ready for the grinder. Tomorrow I'll gringo and stuff. Gonna do 25lbs of Owen's bbq chase steak brawts and 15lbs hot Italian

Sent from my SM-N920V using Tapatalk

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 6, 2016

• #4

I'm in

Gary

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Mar 7, 2016

• #5

Did you find some casings.....................

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Mar 7, 2016

• #6

I'm here too!

Al

 

tjmitche

Smoke Blower

Mar 26, 2015

149

60

Eastern Iowa

• Mar 7, 2016

• #7

I'm in

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Mar 7, 2016

• #8

Got a beer and my watching glasses on.

Disco

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 7, 2016

• #9

It's been a hard night nothing going is going right and my new stuffer SUCKS!!!!!

I did manage to get about 16lbs of the cheese sreak stuffed. I just bagged up the rest for bulk sausage.

Sent from my SM-N920V using Tapatalk

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Mar 7, 2016

• #10

Just add more WATER!

Never heard anything but good on those stuffers. How thick was your meat mixture? The bigger stuffers, especially the single speed ones do take some work.

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 7, 2016

• #11

Sent from my SM-N920V using Tapatalk

 

• 

Reactions: crazymoon

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 7, 2016

• #12

dirtsailor2003 said:

Just add more WATER!

Never heard anything but good on those stuffers. How thick was your meat mixture? The bigger stuffers, especially the single speed ones do take some work.

Click to expand...

it was sticky but not any stickier then any other sausage I've stuffed.

Sent from my SM-N920V using Tapatalk

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 8, 2016

• #13

I cooked up the shorty that was kinda the left over. It turned out pretty good, I like this seasoning.

Sent from my SM-N920V using Tapatalk

 

tjmitche

Smoke Blower

Mar 26, 2015

149

60

Eastern Iowa

• Mar 8, 2016

• #14

Looks amazing!

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Mar 10, 2016

• #15

Nice!

Disco

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• Mar 10, 2016

• #16

LL, Nice job on the sausage !

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• Mar 10, 2016

• #17

Thanks guys. I went ahead and made up 15lbs of Italian sausage in bulk cause I don't have a stuffer that works.

Didn't get any picks of the grinding or seasoning but I used sausage maker's hot italian.

Sent from my SM-N920V using Tapatalk