Double Batch

Discussion in 'Sausage' started by nepas, Feb 2, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got some GB and venison out.

    Going to do 5 lbs of venison SS and maybe 5 lbs of pepperoni.

    [​IMG]
     
  2. frosty

    frosty Master of the Pit

    Watch OUT!  Nepas is back in action, so GOOD THINGS TO COME!!!
     

  3. Can't wait!
     
  4. gersus

    gersus Smoking Fanatic

    I'm in!
     
  5. sam3

    sam3 Smoking Fanatic

    [​IMG][​IMG]
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    I'll hang around for this 

             [​IMG]
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    if it says venison it is always a good start can't wait to see next pics and final product
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I was going to go with a Poli recipe for the SS but i'm lazy tonight  [​IMG]

    Got the venison through the 1/8 plate and ready for the cut in. Breaking down the grinder in the back.

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    Beef fat 1 1/4 lb

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    I cut the fat in and mixed by hand. Dont want to over work the fat. Do this with the meat as cold as you can stand.

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    Going with AC LEGG #114 SS mix. Has every thing i need in it already, TSP, Sodium Erythorbate, spices. I added 1/2 tsp black pepper and 1.5 tsp mustard seeds.

    Have my 1 tsp cure 1 added to my water.

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    The ECA will get mixed in tomorrow before stuffing. Mixed in by hand @ 5 tsp

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    Added the AC/Cure with the 3/4 cup very cold distilled water. And started to mix in the meat. I'm going to cover this bowl and clean up.

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    Clean up with warm water, Then spray down with sanitizing solution of 1 tsp bleach to the spray bottle. Spray it all down. Blood not only being a Biohazard is also very corrosive. Wash you knifes, grinder items in cold water with soap OR if you have a dishwasher use the heavy cycle and the hot dry to finish the sanitation process.

    MAKE SURE YOUR MEAT IS SAFELY PUT AWAY BEFORE YOU SANITIZE.

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    Here i am going to elevate my cutting board so it air dries.

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    Once EVERYTHING has dried i can bring the mix out and place into another bowl, cover and fridge. Tomorrow the ECA add, Stuffing and smoking.

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    See ya tomorrow with it.
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    MMMMmmmmmmmmmmm..............................
     
  10. Thanks Nepasl I'm learning a lot and think I'm gonna give this a try later on. [​IMG]
     
    Last edited: Feb 3, 2012
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting ready to stuff this morning. Got my casings soaking.

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  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going with the ECA mix in. 5 tsp
    [​IMG]


    PID getting the smoker pre heated to 140. When you load the smoker the temp will drop. (sorry cant see LED very good)
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    No water pan for now. Will set the water pan when i start to roll smoke.
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    2 Small chubs and 1 biggie.
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    Hanging now. Being my wife is home today i gotta run up to Savannah.
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  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the 2 small chubs done. Larger one is still hanging in smoker.

    I really am not liking these venison casings.....Grrrrr

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    Cut end ring off.

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    Sorry forgot the flash.

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    Other end

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    Going to wrap them in clear wrap and in the fridge.

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    2nd small chub

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  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Large chub is done.

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    Cut in half, going to get the clear wrap.

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  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]              Awesome Rick
     
  17. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dang Rick you are a sausage machine - Awesome 
     
  18. gersus

    gersus Smoking Fanatic

    Looks good! Those are some big 'ole chubs. 
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Out of the fridge and off with the plastic wrap. Into vac bags.

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    Double wrapped freezer paper over the vac bags.

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  20. africanmeat

    africanmeat Master of the Pit OTBS Member

    Rick another great one .you are  master .
     

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