To All You Sausage Stuffers .........

Discussion in 'Sausage' started by cajun_1, Nov 14, 2007.

  1. cajun_1

    cajun_1 Master of the Pit OTBS Member

    My hat is off to those people that stuff their own sausage. That is some real work! For the past 3 days I have been working on a Hi Mountain German Sausage Kit.

    Maybe I jumped in more that I should have ... 30# (6# venison-24#pork). I have been grinding, mixing and today, finally stuffing. I have some burst casings, The uniforamatiy(?) is not consistent, but I have sausage. I got about 1/2 the mixture in casings. Tomorrow I hope to smoke the ones I have finished, and stuff the rest for a friday smoke.
    Again .... My hat is off to you. [​IMG]
  2. allen

    allen Smoking Fanatic

    Hey cajun, sausage making is alot of work but it sure tastes good when your done smoking, my brother and I did 30lbs last thurs.
  3. cajun_1

    cajun_1 Master of the Pit OTBS Member

    I'm doing this by myself......[​IMG]
  4. allen

    allen Smoking Fanatic

    If I was your neighbor I would be helping you
  5. richtee

    richtee Smoking Guru OTBS Member

    hence, the motorize the enterprise! Mounted it up to a small table that I topped with lexan today.. vrrroom!
  6. cajun_1

    cajun_1 Master of the Pit OTBS Member

    You da man ... give it a trial run yet?
  7. richtee

    richtee Smoking Guru OTBS Member

    I'm thinking friday. Gotta grind and cure a couple butts. Gotta be kolbasz for the maiden stuffing..err.. well you know...
  8. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Heya, Tim!

    Instead of going to all that work make some patties and chubs and freeze them! Home made fatties rule!

    If you do not have a pattie press just freeze a blob of sausage mix and make it into patties when you thaw it to cook.

  9. cajun_1

    cajun_1 Master of the Pit OTBS Member

    ............................Bump.................. ...................
  10. deejaydebi

    deejaydebi Smoking Guru

    Tim -

    Even if you buy a kit you can make just a small portion of it at a time. It's easier if you have a postal scale to weight the ingrediants but it can be done.
    Congrats by the way. It gets easier after you get it down but sometimes the meat just doesn't want to co-operate.

    I used to chill the meat to almost frozen, make little meatballs and smash them into patties. or roll them in plastic wrap to make skinnies. Heck you could even prefab Fatties for the smoker!
  11. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    i started with a plunger style stuffer last year used it twiceand swore off stuffing forever.but itwas two late i had the taste of homeade polishes in me.went and bought a verticle stuffer and gained 10 lbs.but what a way to go. oyeah i gave away the plunger last wk , poor guy[​IMG]
  12. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Some fatty's for the future do sound better than putting the rest into casings.[​IMG]
  13. goat

    goat Smoking Fanatic OTBS Member

    Hey Tim, Glad to see you are moving forward with the sausage. We all bust a few casings from time to time and sometimes more than others so don't let that discourage you. Probably 30 lbs was a little much for your maiden voyage, but since you have already started.... It is a shame that you cannot get anyone to help.
  14. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Well I probably have enough stuffed to last me for awhile....... next time it will be planned and help will be on site.
  15. salmonclubber

    salmonclubber Master of the Pit OTBS Member


    it does get easier as you go i used to have a hard time stuffing the natural casings but have now learned to do it with out busting them it takes practice good luck next time
  16. dacdots

    dacdots Master of the Pit OTBS Member

    Dont give up yet,it gets easier with time.My first couple of tries were disasters.The main thing is to have your mix right.Grab a handful and close your fist tight.If its right the meat should squeeze out between your fingers.If its too dry just add a little liquid and remix.Also don't let it sit in the fridge and get all crusty on top cause this will tear the hell out of your casings.As you are stuffing sometimes you will get air pockets,if this happens just ***** a small hole to let the air out.When you are loading your stuffer make sure you pack it in there good.If you have voids the air will build up and cause the meat to shoot out suddenly which is a major cause of torn casings.Practice makes perfect.
  17. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    DO NOT give up. With a few more stuffings and a little more outings with your stuffer you will get the how too's. I would say for the first time stuffing you are doing fine. Keep on working it !!!
  18. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Thanks everyone ... As for giving up, thats not gonna happen. Probably a little over my head for first time and doing it by myself. It was a good learning experience. That kit had been haunting me. I can now move on the better experiences. [​IMG]
  19. richtee

    richtee Smoking Guru OTBS Member

    Atta boy! Show that sausage who da BOSS! [​IMG]
  20. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Well I couldn't let this thread die without a few pics of my latest endeavor. Sure learned alot on this one, but that's part of our great hobby. Sorry ... the pics are in reverse order.[​IMG]

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