40 lbs of sausage!

Discussion in 'Sausage' started by twistertail, Feb 25, 2008.

  1. twistertail

    twistertail Smoking Fanatic

    Well I decided to try making some sausage yesterday and nearly bit off more than I could chew. My dad came over and we had 30lbs of pork shoulder and 5 pounds of deer meat. Ground up all the pork and then stuffed 15 pounds of brats, 5 pounds of Italian sausage, and 5 pounds of beer and chedder brats. Then made 10lbs of maple breakfast sausage that we left in bulk and frooze into 1lb packages. And then ground up the deer and made 5lbs of summer sausage. All we have is a small hand crank grinder and a jerky cannon for the stuffing. Well the grinder was not too bad, have done lots of deer with it before, kinda wears on your shoulder after a while but not that bad really. But the stuffer was not so great. It worked just fine and we have 2 tubes but the only hold like 1.5lbs each so we spent a lot of time filling up the tubes. It was a lot of work and took all day long and realize I need to get a better stuffer. All the seasoning we used were pre packeages, some was called Backwoods and some was the sausage maker. I have the Italian and the beer and cheddar and summer sausage I'm going to put in the smoker tonight and the regular brats we just vac sealed and frooze. Might smoke some of them later. Since it was really my first time making sausage I probably should have done a smaller amount but we finally got through it all. The cleaning was the biggest pain in the but. Finished off the rest of my Smithwicks after we got done[​IMG]
  2. richtee

    richtee Smoking Guru OTBS Member

    Wow...gotta admire your perserverence. A jerky squeezer? Heh! Nice job! Big job!
  3. twistertail

    twistertail Smoking Fanatic

    Really as far as stuffing the casing the jerky cannon worked fine, you just had to load it a LOT! Do I need to smoke the brats at 225 or can I do them a little higher? I was thinking going higher cause I've done some store bought brats and it made the skin a little tough, someone on here suggested doing them at a higher temp and not as long.
  4. tony111

    tony111 Smoke Blower

    I know where your coming from Twistertail. I just got hold of a old Enterprise stuffer and man I love it. No the only thing I run through my jerky cannon is the one or two hands full that is left when the plate hits bottom. You really worked for you sausage and I hope it turned out great for you guys. The cleaning is the worst part...thats why I have a wife
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Hats off to your hard work, sounds like a long day.

    I do not smoke my brats at all, just foodsaver them for the grill. ( I know, I know....grill is a dirty word !!!)

    I agree with the last part also, clean up sucks !!!
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Bravo Twister. That is a lot of sausage and a lot of work. I'm sure the results rewarded you. A friend and I once made 10 # of snack sticks using an old screw type cake decorating canister thing with a jerry rigged tube. That was a long night.[​IMG]
  7. fireguy

    fireguy Smoking Fanatic

    Sausage is my Favorite, I think you done good, Hope the results are all you hoped for... All the food we smoke is work, but there is more work that goes into sausage than most think, makes a guy feel good though when your done..Hats off and good luck in the futer
  8. twistertail

    twistertail Smoking Fanatic

    Thanks for all the encouragement guys. I brought 4 Italians and 4 beer and cheddar brats for the grill today at work, nice day to grill out in the rain and snow![​IMG] The deer summer sausage I smoked last night and ended up too dry, I figgured as much since I used up all the pork meat in the sausage and it was just deer. Anyway it has a good flavor so I'm going to crumble it up and make chili with it, should make some really good chili. When I get home tonight I'm going to put half of the Itailians and B&C brats in the smoker and just vac and freeze the rest. My dad took all the regular brats so none of them will get smoked. I left out a pound of the breakfast sausage to make biscuts and gravy for dinner tonight. My wife has plans to use some of the bulk Italian for a meat loaf, her way UNsmoked, but still great. I liked doing it and will be ready to try it again. My neighbor has some buffalo meat he wants me to make some summer sausage or brats with. I talked to him late on Sunday and he said "hey I'll bring some buffalo over to ya and you can make some stuff with that". I had to pass cause I was whipped at that point!

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