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Labor Day Sausages & Smoke - Sweet Italian, Hot Italian, Breakfast & Fatty

post #1 of 45
Thread Starter 

Well since some friends are coming over Saturday I figured I'd better make some sausages. I plan on smoking a picnic & fatty to go along with them & possibly a pork loin as well.

 

 

I started out with this 9 lb. butt.

 

 

 

Cut it up, got rid of the bone, gland & nasty membranes then put it in the freezer to stiffen up.

 

 

 

Casings soaking in warm water.

 

 

 

Some of the grinder parts ready to be sanitized while the meat stiffens up.

 

 

 

All set up & ready to go.

 

 

 

Freshly ground & waiting to start its new life as sausage  sausage.gif

 

 

 

Updates to follow...


Edited by Smoking B - 8/29/13 at 8:25pm
post #2 of 45

I'm IN!!!!  cheers.gif

 

Kat

post #3 of 45
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

I'm IN!!!!  cheers.gif

 

Kat

 

I'm in the middle of a quick phone survey to see what sausages people want to have & then I will decide which types to make - shouldn't be too much longer...

post #4 of 45
Thread Starter 

Ok most folks wanted either Sweet Italian or Hot Italian so I will be making some of each. I haven't made Sweet Italian for a while & I can DEFINITELY do hot  icon_twisted.gif   xrocker.gif

 

 

Here is the mix for the Sweet Italian.

 

 

 

And the mix for the Hot Italian  icon_mrgreen.gif

 

 

 

Here are the spices I use most for making rubs, marinades, sausages, grilling etc...

 

 

 

Stuffer sanitized, lubed & casing on tube - ready to begin.

 

 

 

Nice & cold & ready for mixing.

 

 

 

Hot Italian mixed up. Mix & mix & mix till it gets very sticky then keep mixing some more - this ensures you get a good bind  thumb1.gif

 

 

 

Batch # 2 very cold & ready for mixing.

 

 

 

Sweet Italian mixed up & ready to go.

 

 

Now it's time to stuff it  biggrin.gif

post #5 of 45
Thread Starter 

 

Hot Italian stuffed.

 

 

 

Closer view.

 

 

 

And another.

 

 

 

Sweet Italian stuffed.

 

 

 

Closer view.

 

 

 

And one more.

 

 

That's it for these two - be back in a little bit with the rest...

post #6 of 45

Looks good. Getting mine ready to go for the Bama game on Sat! Nice links.

post #7 of 45
Thread Starter 
Quote:
Originally Posted by BAMAFAN View Post

Looks good. Getting mine ready to go for the Bama game on Sat! Nice links.

 

Thanks man  biggrin.gif  Hope yours turn out good too  beercheer.gif

post #8 of 45
Thread Starter 

 

I decided to make a couple lbs. of fresh breakfast sausage.

 

 

 

The seasoning mix for the breakfast sausage.

 

 

 

Mixed up & ready for the fridge.

 

 

 

Seasoning for fatty sausage.

 

 

 

I mixed up a lb. of sausage for the fatty on Saturday as well.

 

 

 

Here is a patty I made with the sausage that was left in the stuffer - half hot & half sweet.

 

 

 

Almost done.

 

 

 

Yumm  drool.gif

 

 

 

Getting late  biggrin.gif

post #9 of 45

Wow!  Not much of  a relaxing weekend for you.  Sausage, smoked picnic, fatty, and loin.....I'm impressed!!! 

 

Your sausages look great, and I love your spice collection!

 

A question for you......when you sanitize your grinder and stuffer parts before using them, how are you doing that exactly?   Are you using a bleach solution or straight white vinegar, and do you rinse and dry before using the parts, or just rinse and reassemble?   Thanks!!

 

Have a great Labor Day weekend, and lots of fun with your projects!
Clarissa

post #10 of 45
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post

Wow!  Not much of  a relaxing weekend for you.  Sausage, smoked picnic, fatty, and loin.....I'm impressed!!! 

 

Your sausages look great, and I love your spice collection!

 

A question for you......when you sanitize your grinder and stuffer parts before using them, how are you doing that exactly?   Are you using a bleach solution or straight white vinegar, and do you rinse and dry before using the parts, or just rinse and reassemble?   Thanks!!

 

Have a great Labor Day weekend, and lots of fun with your projects!
Clarissa

 

Thanks Clarissa  biggrin.gif

 

I use a dilute bleach solution to sanitize my parts. They get dunked in the solution & then I let them air dry before reassembly. Once I'm done using the grinder & stuffer everything gets cleaned really good & sanitized before I put it away.

 

You have a great Labor Day Weekend as well!  beercheer.gif

post #11 of 45

Looking really nice...I love making sausage. Hope it turned out as good as it looks.............biggrin.gif

post #12 of 45

Yummmmm.......Those are looking great!

 

Yall are killing me....I have the stuff to do sausages....just no time right now.

 

Kat

post #13 of 45
Thread Starter 
Quote:
Originally Posted by RTBBQ2 View Post

Looking really nice...I love making sausage. Hope it turned out as good as it looks.............biggrin.gif

 

Thanks man  biggrin.gif   I love making sausage too - it's very rewarding  beercheer.gif

post #14 of 45

Now that last picture, the one of the clock, has me perplexed.  What time is 111:48.  I suspect it is 10:48, if not, what planet are you from?

 

music-064.gif           grilling_smilie.gif          canada-flag-14.gif

post #15 of 45
Thread Starter 
Quote:
Originally Posted by Palladini View Post

Now that last picture, the one of the clock, has me perplexed.  What time is 111:48.  I suspect it is 10:48, if not, what planet are you from?

 

music-064.gif           grilling_smilie.gif          canada-flag-14.gif

 

 

Nope sorry - this is 10:48

 

 

 

 

 

 

 

Much, much earlier than 111:48  thumb1.gif

 

 

By the way - that's EST (Eastern Sausage Time)  biggrin.gif

post #16 of 45
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Yummmmm.......Those are looking great!

 

Yall are killing me....I have the stuff to do sausages....just no time right now.

 

Kat

 

Thanks Kat  biggrin.gif  Hopefully you find some time to make some sausages soon  sausage.gif  Did you get your coffee?  44.gif

post #17 of 45
Thread Starter 

Here is the picnic.

 

 

Skin reserved for another project.

 

 

 

Healthy coating of rub.

Put it in the smoker at 9:30 PM  Temp 225*  AMNPS using oak & hickory pellets

 

 

 

When I went to put the probe in this is how it was coming along...  banana_smiley.gif

 

 

 

Fatty ready to go in a little later...

post #18 of 45

All those sausage's look great.  Thanks for posting!

post #19 of 45
Thread Starter 
Quote:
Originally Posted by Texas Ray View Post

All those sausage's look great.  Thanks for posting!

 

Thanks man  biggrin.gif   Gonna get to eat them in a couple hours  yahoo.gif

post #20 of 45
Thread Starter 

Just put the fatty in & picnic is smelling great!  biggrin.gif

 

 

 

Shaping up nicely  icon14.gif

 

 

 

Fatty just going in.

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