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going to make a "few " smoked sausage this weekend - Page 2

post #21 of 35
That's how I do mine.

When I did the videos, I had a few scoff at the idea, but they tended to agree, it works!

A precision surface grinder would work MUCH better, but for those of us without access, this works in a pinch.
post #22 of 35

I know this might be a moot point but prior to grinding and stuffing do you spray everything down with a food grade silicone spray? and after cleaning prior to putting away do you spray it?. this practice keeps everything lubed but also sharp for a very long time. Weston sells the spray wherever their products are and if you have access to an industrial tool/supply house they would have some from CRC. the Weston is more reasonable but both might require shipping for you. I have also used a vegetable oil type spray in a pinch but not even close to the same come cleaning equipment for the next use.

 

Just My Thoughts,

 

Keep On Smokin,

 

 

Tom

post #23 of 35
Thread Starter 

i have started using  a food grade grease that i got from the sausage maker ,

 

i am going to try my hand at sharpening the grinder blade and plate's later this week , hey the cheap  little grinder does all

that i ask it to do and more for a $65.00 grinder

 

well  its all over except for the final smoking tomorrow , most of it is smoked , weighed , bagged and in the freezer 

 

  THAT WAS ONE HELL OF A LOT OF SAUSAGE  !!!!!!     lol

 

if we are going to keep doing batches of sausage this big , we gotta get bigger equipment !!!!!

post #24 of 35

I'll bet you are worn out!

 

Bigger equipment and more help.

post #25 of 35
Quote:
Originally Posted by cal1956 View Post

 

if we are going to keep doing batches of sausage this big , we gotta get bigger equipment !!!!!

 

And a bigger freezer too I bet!

post #26 of 35
Thread Starter 

post #27 of 35
Thread Starter 

couldn't have done it without , my little helper .

this is the final smoke .

 

we did have a problem with the casings , we use the pretubed ones and these had  lot of breaks in them , not while stuffing , but they had breaks in them loaded

on the tube , what i'm trying to say is that they were a lot of short pieces . we only had three blow outs the entire stuffing process

but we talked to sausage maker today and they are replacing them

 i'm glad i'm about finished ...lol

post #28 of 35
Thread Starter 

DONE !!!!

 

139.81 lbs of em

 

post #29 of 35
Quote:
Originally Posted by cal1956 View Post
 

 

i control the speed , the wife controls the tube , it goes pretty fast

That's funny.

 

The sausage looks great.

post #30 of 35
Thread Starter 

it saved a WHOLE lotta work ...lol

 just have to get the consistency of the meat right and it works fine

 the drill i used has  a 1/2 chuck , is 18 volt and has variable speed control

 

but be careful !!! it does take a bit of getting used to  in order to keep from blowing out the casings , i don't have the right touch . my wife does :icon_biggrin:

post #31 of 35
Quote:
Originally Posted by cal1956 View Post
 

couldn't have done it without , my little helper .

this is the final smoke .

 

we did have a problem with the casings , we use the pretubed ones and these had  lot of breaks in them , not while stuffing , but they had breaks in them loaded

on the tube , what i'm trying to say is that they were a lot of short pieces . we only had three blow outs the entire stuffing process

but we talked to sausage maker today and they are replacing them

 i'm glad i'm about finished ...lol


Cal they look like they turned out greatI points1.png

 

I have used quite a few of them from the sausage maker and find that I keep them refrigerated and just before using them I give them a quick soak. it seems to eliminate the breaks. Just my Two Cents.

 

Tom

post #32 of 35
Thread Starter 

we have always gotten great  casing's  from sausage maker , with almost no breaks in the pretubed ones , just one continus casing for the most part

but this last couple of batches we bought , had 3 or 4 breaks  in each sleeve .

but have to hand it to sausage maker , they are replacing them , can't ask for more than that

 we won't need them for a while , but  they  will keep in the fridge till we do

post #33 of 35

I got casings from Cabela's. They work great. Need to soak them about a week in salt water and they will be more pliable.

post #34 of 35
Thread Starter 

the wife has knee replacement surgery coming up and i most likely will have to have my 5th back surgery soon , so this might have to hold the freinds for a while

post #35 of 35
Quote:
Originally Posted by cal1956 View Post
 

the wife has knee replacement surgery coming up and i most likely will have to have my 5th back surgery soon , so this might have to hold the freinds for a while


Again thanks for the great post :beercheer:

 

we give you the best of wishes for the upcoming and a quick return.

 

Tom

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