Jumbo Wieners and Smoked Bratwurst

Discussion in 'Sausage' started by bombo80, Dec 10, 2007.

  1. bombo80

    bombo80 Smoke Blower

    Here was my weekend project. I ended up with a 25# batch of Smoked Brats, and a 37# batch of Jumbo Wieners. I didn't use nearly as much of the 50/50 trim as I was anticipating. I only added, roughly, 5# fat to 15# venison.

    Here are pics of my garage/workshop/sausage kitchen. Also, pics from the weekend.

    Enjoy
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  2. bombo80

    bombo80 Smoke Blower

    More pics of my setup, and sausage making this weekend.
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  3. bombo80

    bombo80 Smoke Blower

    All my pics are also located in my photo gallery on this site.
     
  4. rip

    rip Smoking Fanatic

    Very nice setup.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Nice set up Bombo. The sausages look great![​IMG]
     
  6. goat

    goat Smoking Fanatic OTBS Member

    I wish I had that table and you had a ........ I wish I had that table.
     
  7. ozark rt

    ozark rt Meat Mopper OTBS Member

    Psst. Bombo. Your 3/8" combination wrench is missing.
     
  8. dingle

    dingle Smoking Fanatic OTBS Member

    Nice setup Bombo! Great looking sausages.
     
  9. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Nice setup and good job on the sausage. Lot of work im sure!
     
  10. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I've been sitting here trying to say something funny about all your sasuage, but I'm so amazed with your set up all I can say is DAMN!!!!
    What a set up.
     
  11. buzzard

    buzzard Smoking Fanatic OTBS Member

    im with smoking, so many good funny lines but the awe of what you have just makes you stare blindly in amazement.
     
  12. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Looks like you put a lot of work into that, but I'm betting the eating is gonna make it all worthwhile. [​IMG]
     
  13. bombo80

    bombo80 Smoke Blower

    It's really funny, how a person wants things a certain way. Coming from the professional ranks, as a sausage maker, I knew how my sausage kitchens were set up, and what I wanted/needed to be able to produce something just as good, in my backyard/garage. I'm getting closer with each addition to my setup. I just wish I would have gotten some of the other equipment that we had, when my father closed the grocery store, and auctioned off all the furnishings. One of the nice Hobart slicers would have been nice. The 100# sausage mixer and 100# Huber water stuffer, would have been awesome additions. The mixer I have is the biggest one from Cabela's. It says it holds 44# of meat. Yeah, it will hold that much, but it won't mix that much worth a damn. [​IMG]
    25# of meat, then add your seasonings and water seems to be perfect. That is still a decent size batch anyway. I figure I got ~120 brats from my 25# batch. That's just a little under 4oz. per link. A pretty good average.

    Later.

    Bombo
     

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