130 lbs of sausage

[bb53chevpro]

Here is the sausage I made this weekend. This consists of 8 recipes, Some will be smoked and some will be left as fresh. There is also in here 4 kinds of experimantal venisn recipes that I and currently trying tweek to perfection. Those recipes will come once I and finished tweeking them. Enough said........

Me skinning the leg.


All the ground pork


Stuffing with grinder.


Prior to smoking. All sausage on the left will not be smoked.


A piece of fresh (not smoked) on the grill for dinner.


All 4 kinds that have been cold smoked.


A close up.


Thanks for looking.

 

[minn.bill]

Wow,now thats my kinda post.looks good.

 

[pineywoods]

That looks fantastic

 

[salmonclubber]

good looking sausages

 

[ganny76]

That is awesome!

 

[mulepackin]

Great looking sausage. Man when you go, you go BIG! Lotsa work there.

 

[div]

Looks like a big out taking.... been there and ate that ....need more ... been trying to get my wife to package that sheet up for ya bb should be on its way soon.

 

[sixpack]

Dang… You must be feeding a army up there. You been a busy man with all that sausage and bacon.

 

[bassman]

That looks great, Andy! Every time I see one of your sausage posts makes me want to get out the grinder. Problem is, we just can't eat it up fast enough.

 

[irishteabear]

You sure were busy! Nice job, Andy.

 

[curious aardvark]

wow that's some sausage.

So do you stuff into specific length casings or cut off whe you reach the right length.
I noticed all the sausages are stuffed into the same lengths and then just twisted in half. Looks like a very efficient way of doing things :0-)

You're a skinny bloke so you can't possibly be eating all these yourself, just wondering why you're doing so many ?

 

[lcruzen]

Looks great as usual! What different kinds did you make?

 

[jerseyhunter]

Looks great. I was wondering the same thing myself.

 

[fired up]

Wow! Thats a lot of snausages.

 

[bb53chevpro]

I was actually sucking in my gut for that picture, and was wearing a loose shirt, I think.....LOL When we turn the casings inside out, we cut them to be 6 to 10 feet long. I will fill each length and coil them up. When the table gets full, then I will measure (using a 9 inch long knife) a knife X2. Cut the sausage, and twist the link in the middle. The meat that comes out of the ends, goes back into the grinder to be stuffed. Sometimes this doesn't always work out. Some a little short or longer.

I normally make one basic recipe (that is posted here). From that, add the hot Hungarian Paprika. (which will be the 2nd). Take those 2 recipes and add some cure for cold smoking and the makes 4 variations of one recipe.
The venison has 2 totally different recipes and the same here for adding cure for cold smoking. The venison recipes are still in the experimenting stages. Trying to perfect them.

 

[darrin]

Nice job!!

 

[pops6927]

I noticed the headgasket hanging on the wall... you makin' headcheese out of the scraps?

 

[nomorecoop]

Wow!!!!! Great job Andy!!!! May want to try a larger batch next time huh?

 

[bb53chevpro]

I just might do that nomorecoop...LOL. I put up a list at work again the other day. I figure I will make it one more time for the guys at the shop. The list is already over 100lbs.

What the heck did I get myself into??????????????????????