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Memorial Day Sausage making with BayouChilihead

post #1 of 18
Thread Starter 

 

  

This Memorial Day, Sandy and I had the pleasure of having over BayouChilihead and his wife as well as our dear friend Ruby.  BC wants to get into sausage making so we planned this day around 20lbs of Polish Kielbasa, and Fresh Italian sausage.  I started Sunday night by breaking down 2 pork butts and a chuck roast.  That night I pre-measured seasoning packets and cure.  The Kielbasa was cured and smoked.  Since we had to eat I smoked 6 slabs of St. Louise cut ribs and Chet brought a wonderful pasta salad as promised for the lesson!  LOL  Sandy made her homemade cinnamon rolls for breakfast as we started early and a blackberry cobbler for desert.  I also made my oven baked Italian taters and mushrooms.  It was a great day.  Picks are below.

 

The grind:

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Mixing by hand.

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Stuffing:  BC calling Houston, we have lift off.  LOL

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Linked Italian:

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Kielbasa some collagen casing and natural. Off the smoker

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Supper ribs and spread:

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Ribs on the Lang

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Ribs on the platter

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With the sausage lesson and Supper I didn’t post all the pics.  There were 38 total and well you get the idea.  My belly is full and I am tired so this is it.  LOL

 

 

 

  

 

 


Edited by ShooterRick - 5/31/10 at 7:12pm
post #2 of 18
Thread Starter 

Ok i guess ya just click each link for pics to show.  I dont know.  Piney says use the direct link from Photobucket so that what I did.  LOL

post #3 of 18
Thread Starter 

Well finally fixed. LOL  Thanks Brian

post #4 of 18

WOW looks like you all had a great day.  I love how people get along and share on this forum

post #5 of 18

That's what it's all about.

post #6 of 18

Looks great Rick.

post #7 of 18

Looks and sounds like a great day to me Rick!

Nice job as always on the sausage.

post #8 of 18

That looks super ,great job Rick

post #9 of 18

All looks super Rick!

BLACKBERRY COBBLER????   WOW !

 

 

 

Bearcarver

post #10 of 18

I dont know what looks better? The ribs are looking real good.

post #11 of 18

Very nice job there Rick and Chili. The sausage looks great and the dinner is also a good eats. Now I didn't see the Qview of the cinommon rolls either their Sandy. I know they didn't last long enough for the picture to be taken. Now that one I would believe. Great Job there Rick & Sandy 

post #12 of 18
Thread Starter 

2010memday001.jpg

 

Quote:
Originally Posted by mballi3011 View Post

Very nice job there Rick and Chili. The sausage looks great and the dinner is also a good eats. Now I didn't see the Qview of the cinommon rolls either their Sandy. I know they didn't last long enough for the picture to be taken. Now that one I would believe. Great Job there Rick & Sandy 

I didnt want to do this to ya Mark but you asked!


http://i470.photobucket.com/albums/rr69/ShooterRickbbq/Sausage%20Making/2010memday001.jpg
 

post #13 of 18
Thread Starter 

A note for BMudd.  Brian the callogen casing worked but was a pain for me to use.  While I like the idea of consistant size the casing tended to blow out easier than the hog casings.  I got them from B"P and handled them like noted it Ryteks book.  I only did about a third of the Kielbasa with callogen and switched back.  I not only was able to stuff faster I did not have to tie off links and far less blow outs.  I will use what I have but will probably stick with natural casings after that.

post #14 of 18

Wow, Rick!  Looks like you had it all this weekend.  Everything looks excellent.  You can tell BC that talking on the phone isn't helping though! 

post #15 of 18



 

Quote:
Originally Posted by Bassman View Post

Wow, Rick!  Looks like you had it all this weekend.  Everything looks excellent.  You can tell BC that talking on the phone isn't helping though! 


I did help some, I was there to observe mostly. It was a great time and I am convinced I want to start making sausage. And the phone call was to my wife telling to light a fire and get there not to miss the festivities!!
 

post #16 of 18

Wow - that looks like a great feed!! Thanks for posting the pics.

post #17 of 18

nice job on the kielbasa,ribs and the rest of the yums. your hard work has surley paid off

post #18 of 18

Looks like an awesome time with good food and good friends. I know those Cinnamon Rolls were GOOD!!! and I'm sure the rest was too

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