MY sausage attempt

Discussion in 'Sausage' started by walking dude, Apr 15, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay..........i used about a 50% venison.....40% butt....and 10% fatback

    i used the highmountain summer sausage kit..........its abit salty for me, and after i use up all this, will do a homemade recipe

    first grind and mix

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    i don't have a second grind pic but this is us hand stuffing the casings

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    i used a canning funnel to help get the meat into the casing

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    the kit said it would do 30lbs of meat........and included 10 casings.......so i figured then that each casing would hold 3 lbs of meat...........NOT! ! !

    i have some left over after stuffing 3 casings.......so i stuffed another casing, but then tied it off twice, so i could cut it, and still have another smaller casing to use later

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    all the meat stuffed waiting to be smoked

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    here is how i hung em, using paper clips to hang from the rack in my ecb

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    since my ecb wasn't deep enuff to hang these in......i had to do a RICHTEE, (thankx for your pics of your ecb squared setup dude)........i have 3 reg. old ecbs.........so i used one to set on top........the legs fit perfect inside my ecb gourmet......if fit VERY tightly.......so no worries of either the wind or happenstance of it tipping over

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    i added heat at 120 for a hour to dry the casings.....then added smoke and raised temps to 140 for a hour, then 160 for a half hour, then 180-200 to finish to internals of 153........fighting to stabilize temps, all in all, bout 7 hour total smoke

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    i washed in hot water to clean the casings, then a icewater bath to reduce internal temps to 100, then hung for 2 hours before placing in the refridgerator overnite

    i didn't want to slice the small one in half just to show a pic.......so here is a slice........i need a better digi-cam as you can see

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    all in all, a GREAT learning expericence......wasn't happy with the texture.....but that was my fault, since i forgot to fine grind the fatback.......if i had, i wouldn't of needed a second finer grind.........

    but i vacuumed packed two of the three, one of them for my moms birthday gift, one for later.........and the small one and one of the larger ones, for us to munch on during the coming days.......

    enjoy
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good WD I am looking forward to trying some SS myself
     
  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Great job dude! I hope my first sausage run goes that smooth.[​IMG]
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    Theres that belly AGAIN-suck it in dude-the sausage looks good-I hear to much about to salty in here-whats up with that? and don't rince caseings in hot water always cold.and yes try a homeaid recipi-you will love them.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    MMMmmm Deud! Looks great![​IMG]
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    SMOOOOOOOOOOOOOTHHHHHHHHHHHHHH?? ? ? ? ? ?

    my grinder broke JUST as i finished the second grind..........i was going to use it to stuff.........thats why i had to hand stuff...........hand stuffing is fine, with these larger casings.........but sure wouldn't work doing beef sticks or brats............lolololol
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    i believe the too much saltiness comes from the kit spices.........

    so when i get thru this batch that was in the kit........will be making my own

    by the way............i found my instructions on my grinder........6 month warrenty.........and its only been 5 months.........SO......i am SUPPOSSED to be getting a new one here in the next month or so
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    LOL far from smooth
     
  9. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Well how was I supposed to know about the grinder breaking and such. From the OP the only challenge looked to be the ECB squared. At any rate the end result looks good.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    true plac........i posted my problems on this whole ordeal in other threads........you musta missed em, but deserlites knew...........heheheh
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    didn't burp AT all......had to chase airpockets thru the whole thing.........on two of em............missed the very ends of em...........bottoms i should say, in relation on how i stuffed em..........

    yeah ken.........i would of liked a bit of a courser grind.........but since i spaced off fine grinding the added fat, had no choice but to regrind the second time..........

    tho i did learn a trick.......twisting the casings to compact the meat, worked real well
     
  12. geob

    geob Meat Mopper SMF Premier Member

    Glad the canning funnel worked for ya. Real glad to hear about the grinder under warranty. When I smoke my summer sausage I lay it flat on the grates, havent had a problem. If I make a lot I hang them in the big smoker but I don't use that much, to big. Naw not to big, just don't make 100 lbs fo SS that oftem. I like the Eastman seasonings. Not to much salt. Anyway glad it worked out for ya.

    geob
     
  13. desertlites

    desertlites Master of the Pit OTBS Member

    a pin ***** in the air pockets after stuffed and in hang stage-before going on the smoker-removes the air.and the caseing heals itself.
     
  14. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Hey wd, nice job on them sausage! Given all the trouble you had you will enjoy them that much more, specially seens how you made um! Notice you was wearin plastic gloves for pertection, might outa put a hair net on that belly friend!

    Glad to hear your gettin a new grinder under warranty, sucks when the toys break. Again, nice job on that SS.
    [​IMG]
     
  15. fireguy

    fireguy Smoking Fanatic

    eeeehhhhh dude, hope you didnt get any chest hair in the ss??? is that some sort of eyeweeejun sausage trick or what??? haha any way looks pretty good, woulda looked better with out the tummy though[​IMG]
     
  16. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great WD. But would look better if they were in my kitchen ......Yummy....LOL
    Andy.
     
  17. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    WD, looking good; congrats !!! Try my pre-pack with hi-temp cheeses next, with a little cure it is good stuff !!!
     
  18. kookie

    kookie Master of the Pit OTBS Member

    Great looking SS.............Looks mighty tasty.............Good job...........
     
  19. richtee

    richtee Smoking Guru OTBS Member

    LOL Love it D88de! Dang hard way to stuff...but ya pulled 'er off I see... POINTS!
     
  20. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Bravo Dude! Thats determination. Looks very good![​IMG]
     

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