SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sausage Making Weekend.
New Posts  All Forums:Forum Nav:

Sausage Making Weekend.

post #1 of 16
Thread Starter 

I had a busy weekend, Local Kroger had Pork Shoulders for .99 a pound so I picked up four. I had a request for a batch of Texas hot Links and I had some Bratwurst mix so time to make some sausage.

 

I did not get many pictures as I decided to do this all by myself (I am also putting in wood floors and painting so my helper (wife) was busy painting). It was a bit more work by myself than I thought it would be. I only stuck myself with the knife once and took a big slice out of my thumb but I survived.

 

Here are the few pics I did get:

 

Texas Hot Links

Meat cubed and seasoned. 

 

Being Ground

 

Bratwurst:

Sorry no pick of the process, here it is linked up (natural casing).

 

Hot Links in the front right. Bratwurst are stacks of 5 (5 per pack) Hot Links are three packs (total  of 14)

 

Snack Sticks:

My son being helpful as always wanted to know why I did not make any snack sticks? So I still had 3lbs of shoulder so since he is spoiled I got the grinder out again and made some snack sticks.

 

Ground up

 

 

 


about 5 1/2 hours in the smoker 

 

Thanks for looking

 

Link

post #2 of 16

Sausage looks great.... I haven't tried the texas hot links yet but it is definitely on my list... Point

post #3 of 16
Nice job! Those snack sticks look great.
post #4 of 16

Everything looks fantastic Link!

 

Nice job!

 

Point!

 

Al

post #5 of 16

Good looking products.  And a point for passing the interest on your son!!!!! 

post #6 of 16
Thread Starter 

Thanks for the nice words guys. Appreciated! I am looking forward to grilling up some of the Brats this weekend.

 

Link

post #7 of 16

Can't beat the price on those pork shoulders, wow!  

 

"I only stuck myself with the knife once and took a big slice out of my thumb but I survived."
Way to literally put yourself into your product.  lol  (Glad you're ok.)

 

All your sausages look great!  Love the sticks!

 

:points:

post #8 of 16
Man! You can feed an army. Lol 😀

I see a baby gate. Is that to keep the dogs off the sausages if you turn your back? Ha
post #9 of 16

L, Nice job on the sausage ! It all looks delicious! point

post #10 of 16
Thread Starter 
Quote:
Originally Posted by Rings R Us View Post

Man! You can feed an army. Lol 😀

I see a baby gate. Is that to keep the dogs off the sausages if you turn your back? Ha

That is exactly what the baby gate is for. I have a Newfoundland and she can reach the counter.

post #11 of 16
Lmao 😀 banana_smiley.gif
post #12 of 16
That's a fine looking pile of brats!

Point for doing the changeover just to make some stix! ☺️

Is the Mrs. still painting?
post #13 of 16
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

That's a fine looking pile of brats!

Point for doing the changeover just to make some stix! ☺️

Is the Mrs. still painting?

Thanks for the kind words. Yes she is still painting. we are putting down a new floor and you might as well paint while you have the house torn apart. This is going to take many weekends.

 

Link

post #14 of 16
Thread Starter 

I got a change to grill Some of the Brats up this weekend and they were pretty damn good. The wife said they were better than store bought! I call that a win.

 

Link

post #15 of 16
How long should this smoke at 200 degrees?
post #16 of 16
Are you talking about the sticks? Start them at 110 or 120 and take them to 160 over about 3 hours. 200 degrees will render out the fat through the casings. Hope I'm not too late....
Just saw this.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sausage Making Weekend.