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150 some odd pounds

post #1 of 34
Thread Starter 
Well, here is another batch, I lost count at 150 lbs. There are 4 types, (basically the same recipe) fresh reg, fresh spicey, smoked reg, and smoked spicey. Here is a pic of all of it hanging before smoking. We started this Monday morning around 10:30 am skinning and boning 9 hams, and ground all of it. Tuesday mixed spices and stuffed, cleaned up. (finished around midnight) Now in the "Outhouse" for cold smoke. Should be done around 6-7pm today. more pics to follow.

post #2 of 34

Very nice.
post #3 of 34
PDT_Armataz_01_37.gif Looks awesome Andy!
post #4 of 34
Looks great , can't wait see the extra pics !PDT_Armataz_01_34.gif
post #5 of 34
No doubt you just made me hungry!!!PDT_Armataz_01_34.gif
post #6 of 34
nice sausage rack-oak is it?and the meat looks good too.
post #7 of 34
Thread Starter 
3 hour mark.
post #8 of 34
Mighty tastey lookin for sure!
post #9 of 34
That is alot of hanging sausage in just one picture; looking good !!!
post #10 of 34
Richtee bows humbly to BB's sausage production prowess- POINTS!
post #11 of 34
I will bow in humbulness & seek to fight another day-or not!
post #12 of 34
Thread Starter 
Here they are, the smoke is done and all hanging. This was smoked all at once.

Man was this alot of work to make this.PDT_Armataz_01_34.gif

post #13 of 34
Excellent looking suasage!
post #14 of 34
good looking stuff there glad it all turned out for ya
post #15 of 34
Man that looks great, you have obviously been doing this for a while, I did my first and it took me damn near two seperate nights to stuff 17 sausages, how long did it take to wrap out all those, and how many people,what kind of stuffer do you use?
post #16 of 34
Thread Starter 
Well actually, I have watched me Dad make this for years. But this is the 5th time I have ever made it. I have even less experience with the smoking. But I learn something new everytime. There are alot of great teachers here in this forum.

As far as stuffing it, I use my #32 grinder. It took about 7hrs to stuff. The first 4 hrs, I had an extra set of hands helping out, and the last 3 by my self.

The recipe that I have used is also posted in the forum if you are interested.

post #17 of 34
So, when do I get mine? Just UPS me a bundle. 10 pounds should do me.
post #18 of 34
Very nice sausage, very nice indeed, well done!PDT_Armataz_01_34.gif
post #19 of 34
Nice job and nice Chevy. I know this was a lot of work. I do 50# in a day and I'm tired. I don't even think I would start a project like that. I have a large cold smoker but havent filled it up. This would have maxed it out.

Good job.

post #20 of 34
WOW....Yeah Baby!! And I thought I made sausage. All I can say is that pic makes me delerious. Phenominal!!
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