30 lbs of sausage

Discussion in 'Sausage' started by meat magician, Aug 7, 2010.

  1. meat magician

    meat magician Smoke Blower

    I made up a 30 lb batch of sausage the other day, 15 lbs of German and 15 lbs of Italian. 70/30 venison/ pork  mix added the cure and cold smoked 'em for about 5.5 hours. Used the High mountain sausage kits for this batch. All turned out real good but I think next time I will only cure and smoke the German and make the Italian as a fresh sausage. Enjoy!..I did....




  2. Holy Hello!!!! Good Night Nurse!!!!! That is a beautiful thing. I want this recipe. Please send that to me!!! 
  3. old poi dog

    old poi dog Master of the Pit OTBS Member

    [​IMG]Very Nice....Sausages are on my ToDo list.  I hope I can do half as well as you did!
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    AWESOME Smoked sausage.

    I would cure & smoke it all every time, but I can't help it-----I love smoked sausage so freakin' much !!!!!!!!

  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good nice job!!
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is awesome sausage - I play at it but nothing like yours [​IMG]
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great job!
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great... 

    What was the smoked and cured Italian like?
  9. meat magician

    meat magician Smoke Blower

    I made these from the High Mountain brand of sausage kits, comes with everything you need (except the meat) and used cherry wood for the smoke. The Italian was good smoked and everyone who has tried it really likes it, I just like the fresh italian better. Thank for the complements!
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Great job, I got that on my to smoke list. [​IMG]
  11. bearcarver

    bearcarver Smoking Guru OTBS Member


    Don't get me wrong, I didn't mean you should smoke everything----That's just me.

    I even had 2 pounds of left over Beef stick mixture last time my smoker racks were full, so I made patties out of it & grilled them---NOT TOO GOOD !!! Too dry & tough. I did salvage them though. I sliced the burgers into 1/4" slices, and fried them lightly. They tasted just like my Beef Sticks!

    Again I say, "Those are Beautiful Sausages",  [​IMG]


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