SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › 30 lbs of sausage
New Posts  All Forums:Forum Nav:

30 lbs of sausage

post #1 of 11
Thread Starter 

I made up a 30 lb batch of sausage the other day, 15 lbs of German and 15 lbs of Italian. 70/30 venison/ pork  mix added the cure and cold smoked 'em for about 5.5 hours. Used the High mountain sausage kits for this batch. All turned out real good but I think next time I will only cure and smoke the German and make the Italian as a fresh sausage. Enjoy!..I did....

HPIM0351.jpg

 

HPIM0353.jpg

 

HPIM0350.jpg

 

HPIM0354.jpg

post #2 of 11

Holy Hello!!!! Good Night Nurse!!!!! That is a beautiful thing. I want this recipe. Please send that to me!!! 

 

 

post #3 of 11

Very Nice....Sausages are on my ToDo list.  I hope I can do half as well as you did!

post #4 of 11

AWESOME Smoked sausage.

 

I would cure & smoke it all every time, but I can't help it-----I love smoked sausage so freakin' much !!!!!!!!

 

 

Bear

post #5 of 11

Looks good nice job!!

post #6 of 11

That is awesome sausage - I play at it but nothing like yours

post #7 of 11

Great job!

post #8 of 11

Looks Great... 

 

What was the smoked and cured Italian like?

post #9 of 11
Thread Starter 

I made these from the High Mountain brand of sausage kits, comes with everything you need (except the meat) and used cherry wood for the smoke. The Italian was good smoked and everyone who has tried it really likes it, I just like the fresh italian better. Thank for the complements!

post #10 of 11

Great job, I got that on my to smoke list.

post #11 of 11
Quote:
Originally Posted by Meat Magician View Post

I made these from the High Mountain brand of sausage kits, comes with everything you need (except the meat) and used cherry wood for the smoke. The Italian was good smoked and everyone who has tried it really likes it, I just like the fresh italian better. Thank for the complements!


 

MM,

Don't get me wrong, I didn't mean you should smoke everything----That's just me.

I even had 2 pounds of left over Beef stick mixture last time my smoker racks were full, so I made patties out of it & grilled them---NOT TOO GOOD !!! Too dry & tough. I did salvage them though. I sliced the burgers into 1/4" slices, and fried them lightly. They tasted just like my Beef Sticks!

 

 

Again I say, "Those are Beautiful Sausages",  

Bear

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › 30 lbs of sausage