Operation: Maiden Sausage

tropics

Epic Pitmaster

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Attleboro,Ma

• Jul 11, 2017

• #21

Very nicely done Points for sure,sausage looks great Points

Richie

Sharpening the blade Cranky made a great post

http://www.smokingmeatforums.com/t/175359/sharpen-your-grinder-blade-and-true-the-plates

 

happypit

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Jul 5, 2017

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Syracuse NY

• Jul 11, 2017

• #22

Thanks, tropics for the link. I'm obviously learning the trade and I appreciate any and all constructive information. The vids we're awesome. I grew up a tomboy and I'm not afraid of tools and sandpaper. My grandpop was a carpenter and my dad had me changing oil and lubing cars since I was young doing basic maintenance (before cars got complicated). This is great! Thank you!

 

happypit

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Jul 5, 2017

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Syracuse NY

• Jul 11, 2017

• #23

Btw...my name is Teri. Thank you all for the warm welcomes. I appreciate it as a noob. It took me a few years to break into the ice fishing forums locally. No digs on them, it just took longer. You all have been awesome in such a short time. You rock! [emoji]128526[/emoji]

 

crazymoon

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Great North Woods, NH

• Jul 12, 2017

• #24

Teri, This forum has a great group of folks willing to help out when needed. The search bar gives unlimited tips and recipes for all kinds of projects !

 

uncle eddie

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May 14, 2016

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Central Missouri

• Jul 12, 2017

• #25

Very nice!  Would love to have tried some.  Points!!!

 

jtk07

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Jul 11, 2012

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North Dallas

• Jul 12, 2017

• #26

This looks awesome! Can I ask where you got the casing? 

 

happypit

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Jul 5, 2017

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Syracuse NY

• Jul 12, 2017

• #27

Thanks, Uncle Eddie!

jtk07, I purchased the casings from Amazon
https://www.amazon.com/gp/product/B00EZTIGNA/?tag=smokingmeatforums-20

 

SmokyMose

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Indianapolis, Indiana

• Jul 12, 2017

• #28

HappyPit said:

Thanks, Uncle Eddie!

jtk07, I purchased the casings from Amazon
https://www.amazon.com/gp/product/B00EZTIGNA/?tag=smokingmeatforums-20

Click to expand...

I've been pretty happy with Syracuse Casing Co., but these look like they might be good and the price is right. I think I'll try a package.

Thanks for the link!

 

shyzabrau

Smoking Fanatic

Mar 29, 2017

803

168

Troutville, Virginia

• Jul 12, 2017

• #29

Welcome to my second favorite hobby - sausages!

I very rarely have clog situations and I've never pulled out the "bad" fat. (I use a much maligned KitchenAid grinder/stuffer.) I also don't freeze my meat as much as you (if at all) and almost never freeze the grinder parts. Makes me wonder what the problem is (as it doesn't seem like either would affect you so much and leave me fat, dumb and happy...)

Good luck with your troubleshooting (or new grinder)!

Happy sausaging!

IMG_1328.JPG

• shyzabrau
• Apr 21, 2017

 

happypit

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Jul 5, 2017

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Syracuse NY

• Jul 15, 2017

• #30

Doug, those look delish!  

I got the vintage General Model D gear oil changed, added electric motor oil, and sharpened the cutting blade.  It has been sitting in my friend's basement for about 7-8 years.  She's purring like a kitten now.  My plans today are to take her for a drive and grind up 10 lbs of pork shoulder for the two 5# sausage recipes I want to do this weekend.  Hopefully, things go well.  

I'll start a new thread on the sausage when that gets rolling.

 

shyzabrau

Smoking Fanatic

Mar 29, 2017

803

168

Troutville, Virginia

• Jul 15, 2017

• #31

HappyPit said:

 
Doug, those look delish!  

I got the vintage General Model D gear oil changed, added electric motor oil, and sharpened the cutting blade.  It has been sitting in my friend's basement for about 7-8 years.  She's purring like a kitten now.  My plans today are to take her for a drive and grind up 10 lbs of pork shoulder for the two 5# sausage recipes I want to do this weekend.  Hopefully, things go well.  

I'll start a new thread on the sausage when that gets rolling.

Click to expand...

Best of luck!

I'll be traveling for business the next several weeks and won't get to make sausage for entirely too long!

 

bbqcle

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May 24, 2017

35

20

• Jul 17, 2017

• #32

I stopped because of the Sausage!

Looks great!

 

happypit

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Jul 5, 2017

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Syracuse NY

• Jul 17, 2017

• #33

Thanks for stopping, BBQCLE.  :)  It's been devoured.   Going to have to make more soon.  My friends/family are clamoring for more.  LOL

 

• 

Reactions: bbqcle

Rings Я Us

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Jul 3, 2017

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Southeast Michigan

• Jul 17, 2017

• #34

You said you were going to make fresh kielbasa? My dad makes the kielbasa, lots of garlic.. Lol it's good. He reduces fat a bit to keep it diabetes friendly somewhat. [emoji]128077[/emoji]
Don't think my dad likes smoked kielbasa as much.

 

Last edited: Jul 17, 2017