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Update....36LBS(pics) gittin ready to go tomorrow....its sausage time

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skully

skully

Meat Mopper
Original poster
Jan 24, 2011
243
11
In My Smokehouse
O.k Y'all, like I said, its sausage time.....spent the whole summer and fall making fresh but now goin hekk bound for cured.  Hit My Buddy today for 2 nice shoulders, nicely ground and the blend begins.  Lettin everyone in the pool get happy overnight and stuffin tomorrow.  Have a look if You wish, will have more pics tomorrow and on Christmas Eve day into the smoker....talk bout bein bizzzzy.......geeeeez....btw, the fry test wuuz xcellent may I add, I knew it was but I'm not breakin tradition
 
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Looking good!!!

Keilbasa??

 Craig
 
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fpnmf said:
Looking good!!!

Kielbasa??

 Craig
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How about a 36lb MEGA-wurst!?

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Couger78 said:
How about a 36lb MEGA-wurst!?

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leave that thought with me, you never know........lol.....


solaryellow said:
Nice! What kind ya got there?
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its a hungarian csabai/spanish chorizo blend.......made it many times now and its turns out xcellent.......50/50 hungarian/smoked spanish paprika, both white/black pepper and believe it or not a touch of cinnamon....almost forgot......alot of garlic(fresh)
 
 
update:   a second and final mix and of course a snack....lol....added a touch more hungarian paprika, good to go.....off to the stuffer and then to dry......smokin We will go a smokin We will........carried away there sorry.......more pics tomorrow.....Matt

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skully a question for if I may. What is the temp in your room there, how long will you let them dry, and did you use any cure. Well mayb a couple of ?'s Looks dang goooood
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jno51 said:
skully a question for if I may. What is the temp in your room there, how long will you let them dry, and did you use any cure. Well mayb a couple of ?'s Looks dang goooood
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The temps really dipped yesterday but with My ventilation in that cold cellar it is anywhere from 32-36F, above freezing anyways,  I let them dry for 24hrs and then into the smoker, as far as cure...I'm pleadin the 5th, this topic will git Yah into trouble around here or at least name callin...isnt that right richtee.....lol.......so follow the consensus, read and read......go with what U know.....merry Christmas to All......Matt
 
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SKULLY said:
update:   a second and final mix and of course a snack....lol....added a hair more hungarian paprika, good to go.....off to the stuffer and then to dry......smokin We will go a smokin We will........carried away there sorry.......more pics tomorrow.....Matt
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Looks good Matt..... I try not to put hair of anything in sausage.................
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Joe
 
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