Return from the maiden voyage

Discussion in 'Sausage' started by blacklab, Apr 29, 2008.

  1. blacklab

    blacklab Master of the Pit SMF Premier Member

    This was the weekend for a buddy and I to try our hand at sausage making. We've been collecting the needed supplies and put them to use this last weekend. The first batch is Hi Mountain German sausage 15lbs worth. We used colleagen 30mm. They were nice and easy to use. Had a few rookie mistakes. Like filling them to full where they split later and makeing links after they were already fully stuffed. Note to self make links as we go [​IMG] . The second batch was what they call Texas chilli hot stix by Luhur Jensen, I think.That had to marinate over night, made ten lbs of that with colleagen casings to. First we tried useing the the stuffer grinder to make the little suckers. What a pain in the [​IMG] . Took us over 30 mins to do 3 18in lengths[​IMG] . Then decided to try out the Lem cannon. Took another 30 or so mins and we were done. The german sausage came out quite well we thought and definately we will make more of that. The styx on the other hand are a desired taste and I don't desire it [​IMG] . My buddy wasn't to impressed either. Couple more sessions and we'll be rollin.
  2. blacklab

    blacklab Master of the Pit SMF Premier Member

    last one.
    It was a fun long weekend
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Nice looking sausage! Hope it eats as well as it looks.
  4. geob

    geob Meat Mopper SMF Premier Member

    Sausage really looks good. Know you enjoyed the pain.

    When I was stuffing the sticks a problem I ran into was the meat was to cold and the water stuffer was building up to much pressure becasue of the smaller tube and the cold meat. The end would come off the stuffer which makes a really big mess. Well by the time I got it cleaned up the meat warmed up a bit and solved my stuffing problem using the small tube. Maybe some help.

  5. lcruzen

    lcruzen Master of the Pit OTBS Member

    Great looking sausages but wonder why tie each one off? I just twist them off the length I want them.
  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    I thought with colleagen casings you had to tie cause they wouldn't hold they're link.

    The meat was cold and very difficult to stuff with the grinder. When we changed to the LEM cannon is was night and day [​IMG] .

    The german is really good [​IMG]

    I'll check that link later thanks
  7. blacklab

    blacklab Master of the Pit SMF Premier Member

    Thanks Texas-Hunter

    Yeah I'm not very thrilled with it. It just taste like chilli powder. No blend with other flavors just chilli powder to me any way.
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Blacklab....those looks great![​IMG]
  9. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Great looking sausage.
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Excellent work! Fine lookin sausage indeed! Grandpa always hand tied every link he made.
  11. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Sorry to hear the stix don't taste so good. They sure look good. Keep up the good work!
  12. kookie

    kookie Master of the Pit OTBS Member

    Sausage looks great................I too use my LEm cannon to make my sticks.......Works great..........You know you can also get a tube for the cannon to stuff sausage with too.....I have that tube, just haven't tryed it out yet........It is a 3/4 inch tube...........Just thought that might help next time...........
  13. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Lookin great. Thats alot of sausage there. Nice work.
  14. bertjo44

    bertjo44 Smoking Fanatic

    Nice job. Wish I had some. Have wanted to get into it but have been able to decide on what equipment to go with. Curse my indecisiveness!!!

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