150 some odd pounds

Discussion in 'Sausage' started by bb53chevpro, Mar 12, 2008.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    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.

    Andy.
    [​IMG]
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Wow!

    Very nice.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    [​IMG] Looks awesome Andy!
     
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Looks great , can't wait see the extra pics ![​IMG]
     
  5. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    No doubt you just made me hungry!!![​IMG]
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    nice sausage rack-oak is it?and the meat looks good too.
     
  7. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    3 hour mark.
    Andy.
    [​IMG]
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty tastey lookin for sure!
     
  9. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    That is alot of hanging sausage in just one picture; looking good !!!
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Richtee bows humbly to BB's sausage production prowess- POINTS!
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    I will bow in humbulness & seek to fight another day-or not!
     
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    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.[​IMG]

    Andy.
    [​IMG]
    [​IMG]
     
  13. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Excellent looking suasage!
     
  14. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    good looking stuff there glad it all turned out for ya
     
  15. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    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?
     
  16. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    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.
    http://www.smokingmeatforums.com/for...038#post151038

    Andy.
     
  17. mpeachhead

    mpeachhead Fire Starter

    So, when do I get mine? Just UPS me a bundle. 10 pounds should do me.
     
  18. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Very nice sausage, very nice indeed, well done![​IMG]
     
  19. geob

    geob Meat Mopper SMF Premier Member

    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.

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

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