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

post #1 of 17
Thread Starter 

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


Edited by SKULLY - 10/6/14 at 10:03pm
post #2 of 17

Looking good!!!

 

Keilbasa??

 

 Craig


Edited by fpnmf - 12/23/11 at 6:43am
post #3 of 17
Quote:
Originally Posted by fpnmf View Post

Looking good!!!

 

Kielbasa??

 

 Craig



How about a 36lb MEGA-wurst!?

 

biggrin.gif

post #4 of 17

Looking good!  I'm going to try to keep up with you starting Christmas day!

post #5 of 17

popcorn.gif       cheers.gif      th_anim_burp.gif

 

Joe

post #6 of 17

Lookin good can't wait for the update

 

post #7 of 17

Nice! What kind ya got there?

post #8 of 17

popcorn.gif think I will join the rest and wait for some more Q-views

post #9 of 17

icon_cool.gif

ok we will wait here

post #10 of 17
Thread Starter 
Quote:
Originally Posted by Couger78 View Post



How about a 36lb MEGA-wurst!?

 

biggrin.gif



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



Quote:
Originally Posted by solaryellow View Post

Nice! What kind ya got there?

 

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)
 

 

post #11 of 17

Looks good so far!

 

 

post #12 of 17

slober,slober cant wait

post #13 of 17
Thread Starter 

 

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

 

 

44.jpg

 

 

11.jpg

 

 

22.jpg

 

 

33.jpg

 

 

 

 

 


Edited by SKULLY - 12/24/11 at 2:18pm
post #14 of 17

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 a42.gif

post #15 of 17
Thread Starter 
Quote:
Originally Posted by jno51 View Post

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 a42.gif



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

post #16 of 17
Quote:
Originally Posted by SKULLY View Post

 

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

 

 

 

 


Looks good Matt..... I try not to put hair of anything in sausage.................biggrin.gif

 

Joe

 

post #17 of 17
Thread Starter 
Quote:
Originally Posted by boykjo View Post


Looks good Matt..... I try not to put hair of anything in sausage.................biggrin.gif

 

Joe

 



Your hilarious alice.........pow to the......lol.........Happy HoHo

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