photo's of new sausage stuffer

cal1956 · Jun 11, 2015

so many of you have sent me pms asking about the Vivo stuffer that sometime today I am going to take some close ups of the parts of it , that way everyone can see just how its made

I will start a new thread called " Vivo stuffer " for those that are interested

driedstick · Jun 11, 2015

Them look good can we get us a money shot??

A full smoker is a happy smoker

DS

cal1956 · Jun 11, 2015

i don't know what you call a "money shot " but will these do ?

DSCN5546.JPG

cal1956
Jun 11, 2015

DSCN5557.JPG

cal1956
Jun 11, 2015

dirtsailor2003 · Jun 11, 2015

Great looking sausages!

POINTS!!!!

driedstick · Jun 11, 2015

Yep thats a money shot great job -

A full smoker is a happy smoker

DS

gary s · Jun 11, 2015

That would be the Money Shot Nice

Gary

cal1956 · Jun 11, 2015

thanks fellas

cal1956 · Jun 11, 2015

by the way,

the ones that I added a teaspoon of powdered habanero per pound to had a nice kick without being to hot

GaryHibbert · Jun 14, 2015

The sausage looks great. Nice job. As for the stuffer, its a real bonus when you pick a winner first try. Congrats.

Gary

reinhard · Jun 14, 2015

Very nice looking sausage!!! That does look like a great stuffer. Many years of making sausage for you for sure. Reinhard

tjmitche · Jul 21, 2015

Maybe a silly question for you but I have just started the journey of picking a good stuffer. The final product images you showed are huge amounts of meat.

My question is once you've made that much sausage, what are doing with it? Do you freeze it? Or are you eating it all?

I would like to be able to make brat size links as well as summer sausage once we've ground up our meat.

I'll be doing lots of venison this fall plus pork year round. Once its smoked how do you folks store it?

Thanks for any advice!

dirtsailor2003 · Jul 21, 2015

tjmitche said:
Maybe a silly question for you but I have just started the journey of picking a good stuffer. The final product images you showed are huge amounts of meat.

My question is once you've made that much sausage, what are doing with it? Do you freeze it? Or are you eating it all?

I would like to be able to make brat size links as well as summer sausage once we've ground up our meat.

I'll be doing lots of venison this fall plus pork year round. Once its smoked how do you folks store it?

Thanks for any advice!

I vacuum pack and freeze all of mine that I don't eat fresh. For summer sausage I slice it and then portion it into 6-8 slices per bag. For snack sticks I cut them to a uniform length, about 8" then put 6-8 per bag. For things like brats I portion those out 6-8 per bag also (typically what our family would eat at a meal). For fresh sausages like brats that aren't cooked prior to freezing, you want to freeze the individual sausages on a tray make sure you have parchment paper or wax paper on the tray prior to freezing. once frozen you can vac pack and freeze.

mummel · Jul 21, 2015

Nice!

cal1956 · Jul 21, 2015

we simply put it in freezer bags and put it in the deep freeze , we bought a 15 lb stuffer from Amazon, its a vivo

tjmitche · Jul 21, 2015

Thanks guys,

I've been reading thru Cal's posts about the Vivo and I'm heading in that direction at this point.

Just have to get my wife to sign up for the idea now. :)

cal1956 · Jul 21, 2015

if you have been reading my posts about my search for the right stuffer then you know I agonized over finding the right one for a month and finally just told my wife to pick one

she picked the RED one because she liked the color ...lol BUT she did good because I don't think I could have bought a better one at any price !!!! you will not regret buying it I promise you

tjmitche · Jul 21, 2015

Haha, Thanks, yes I saw you gave up and told her to just pick. Maybe I'll show my wife the pretty red color. It is the color of pretty much everything in our kitchen. lol

cal1956 · Jul 21, 2015

we are going to make 50 pounds of smoked sausage using it in a couple of weeks , shouldn't take more than 1-1/2 hours or so ( except for the smoking ) using the Vivo

to me the most time consuming part is de-boning the Boston Butts the rest is easy now

let us know how you do !!

jcollins · Jul 21, 2015

thats some good looking sausage

cal1956 · Jul 21, 2015

thanks

sausage it turns out is really easy to make IF you have the right equipment

photo's of new sausage stuffer

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