going to make a "few " smoked sausage this weekend

crankybuzzard · Oct 11, 2015

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.

oregon smoker · Oct 11, 2015

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

cal1956 · Oct 11, 2015

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 !!!!!

crankybuzzard · Oct 12, 2015

I'll bet you are worn out!

Bigger equipment and more help.

foamheart · Oct 12, 2015

cal1956 said:
if we are going to keep doing batches of sausage this big , we gotta get bigger equipment !!!!!

And a bigger freezer too I bet!

cal1956 · Oct 12, 2015

DSCN5814.JPG

cal1956
Oct 12, 2015

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cal1956
Oct 12, 2015

cal1956 · Oct 12, 2015

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

cal1956 · Oct 12, 2015

DONE !!!!

139.81 lbs of em

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cal1956
Oct 12, 2015

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cal1956
Oct 12, 2015

alelover · Oct 12, 2015

cal1956 said:
i control the speed , the wife controls the tube , it goes pretty fast

That's funny.

The sausage looks great.

cal1956 · Oct 12, 2015

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

oregon smoker · Oct 12, 2015

cal1956 said:
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

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

cal1956 · Oct 12, 2015

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

alelover · Oct 13, 2015

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.

cal1956 · Oct 13, 2015

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

oregon smoker · Oct 14, 2015

cal1956 said:
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

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

Tom

going to make a "few " smoked sausage this weekend

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