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

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smoking b

smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
486
Middle of Nowhere, South Central PA
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.

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I started out with this 9 lb. butt.

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

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Casings soaking in warm water.

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

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All set up & ready to go.

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Freshly ground & waiting to start its new life as sausage 
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Updates to follow...
 
Last edited:
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 
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Here is the mix for the Sweet Italian.

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

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

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Nice & cold & ready for mixing.

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Hot Italian mixed up. Mix & mix & mix till it gets very sticky then keep mixing some more - this ensures you get a good bind 
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Batch # 2 very cold & ready for mixing.

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Sweet Italian mixed up & ready to go.

Now it's time to stuff it 
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I decided to make a couple lbs. of fresh breakfast sausage.

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The seasoning mix for the breakfast sausage.

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Mixed up & ready for the fridge.

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Seasoning for fatty sausage.

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

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

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Almost done.

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Yumm 
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Getting late 
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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
 
SnorkelingGirl said:
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
Click to expand...
Thanks Clarissa 
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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! 
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Yummmmm.......Those are looking great!

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

Kat
 
Palladini said:
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?

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Nope sorry - this is 10:48

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Much, much earlier than 111:48 
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By the way - that's EST (Eastern Sausage Time) 
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