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Time to Make the Sausage

post #1 of 16
Thread Starter 

Today was all about sausage making.  Here we have 41 pounds of lean and 8 pounds of fat ready to be processed:

 

 

And after a trip through the grinder:

 

 

Next we add the "Family Secret Spices":

 

 

Tune in next post when we show the stuffing/drying/smoking portion of "Making Sausage"!

post #2 of 16
Thread Starter 

To continue from yesterday........ It's stuffing time!

(SWMBO loves this part.....NOT!)

 

 

Then some overnight drying:

 

 

And then into the smoker!  Man that smells so good.....

 

 

Soon we will have fresh smoked pork sausage.  Keep Smokin'!

post #3 of 16

JF9232, looks like you've got a charge of sausage !

post #4 of 16
If I used the clothes racks for drying sausage I'd be sleeping in my smoker!

Nice load of sausage!
post #5 of 16
Quote:
Originally Posted by dirtsailor2003 View Post

If I used the clothes racks for drying sausage I'd be sleeping in my smoker!

Nice load of sausage!

But you'd be warm, and you'd smell really nice! 

post #6 of 16

Thats a lot of sausage, and a lot of work, but it sure pays off in the long run!

 

Nice work, any sliced shots?  I need something to tide me over for a while!

post #7 of 16
Thread Starter 

No further pics yet.....the last batch of sausage is in the smoker now.  SWMBO is vacuum packaging the first batch.  Can't wait for breakfast in the morning.  I wonder if we'll have sausage.  :33:

post #8 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

If I used the clothes racks for drying sausage I'd be sleeping in my smoker!

Nice load of sausage!


Thanks!  I went and bought those racks last night specifically because my old rack broke when I tried to put this much sausage on it.  Those things work like a charm, though!

post #9 of 16
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

Thats a lot of sausage, and a lot of work, but it sure pays off in the long run!

 

Nice work, any sliced shots?  I need something to tide me over for a while!


Just because you asked so nicely.....

 

post #10 of 16

That's some good lookin sausages. Great too when the boss will help ya.

post #11 of 16
Quote:
Originally Posted by jfleming9232 View Post


Just because you asked so nicely.....



Gracias! I'll make it to supper now! biggrin.gif
post #12 of 16

DANG IT MAN!!! Nice job 

 

A full smoker is a happy smoker

 

DS
 

post #13 of 16
Man, that's a lot of sausage! You're right, the lady doesn't look very enthused about the whole thing LOL, but she sticks with you and vacuum pacs, too. I'm jealous.
Sorry to have to ask, but I'm new to sausage; Did you use some kind of cure? Is it ok to let them dry overnight without?
Those cuts on the plate look great!
Points☺
post #14 of 16
Thread Starter 
I use pink curing salt in my processing. Just follow the usda recommendations and make sure it's mixed in well. The key is even distribution throughout the product. I don't have a link to the recommendations handy but a quick google search will pull it up. If I remember correctly it's a quarter teaspoon per 100# of meat for sausage. Plus, i hot smoke the sausage so it's fully cooked when I package and freeze.
post #15 of 16
Quote:
Originally Posted by jfleming9232 View Post

. I don't have a link to the recommendations handy but a quick google search will pull it up.


For ground meat and making sausages like this cure #1 is used at a rate of 1/4 teaspoon per pound or 1 teaspoon per 5 pounds. This one of the better sources that has all of the cures and information in one place:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
post #16 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 
Quote:
Originally Posted by jfleming9232 View Post

. I don't have a link to the recommendations handy but a quick google search will pull it up.


For ground meat and making sausages like this cure #1 is used at a rate of 1/4 teaspoon per pound or 1 teaspoon per 5 pounds. This one of the better sources that has all of the cures and information in one place:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts


That is correct.  Where the heck did i get 100#?  Coffee hasn't kicked in yet, i guess. Note:  review before you post!

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