Recent content by Silver79

Finished just in time.

Love the looks on the cross section!

And finally, Venison summer sausage. Boy do my hands burn from washing them 247 times in 48 hrs..

Water stuffer

Brats in process

Had a stall around 100 it. Moving along nicely now

Were they good or bad?

Ss hanging in smoke now. Grinder being assembled for deer brats. Get some more pics later.

Thank you, the only tough part about building it was getting the o-ring grooves right when machining the piston. Everything else is pretty easy. Next version will be 6" i.d. pipe and be shorter. Will make cleaning much easier.

Haahh. That's the sausage horn for my stuffer!

Just finished cutting them up. Vacuum seal in the a.m. don't want to wake the family.

Cooling down using God's freezer.

I will respectfully disagree with frozen beef fat losing it's best flavor. The year I made mine with beef I made 30 lbs. It took us 10 months to finish it all and had no ill flavors. I did take mine right from smoker to deep freeze set at -20f where it stayed until thawed but everybody loved it.

I have used beef before but not in a fermented summer sausage. Used beef back fat. Kept it frozen until use. Thawed and ate in each setting. Tasted great. Didn't leave it unrefrigerated for any length of time over 4 hrs

Currently charcoal and wood. Has been both electric hot plate and propane in the past. Will likely switch to propane again soon to regulate easier without so much babysitting. My door leaks too much air for the charcoal and I have trouble keeping it below 190.