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  1. IMG_3715.JPG

    IMG_3715.JPG

    • ddrian
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    • Album: Sausage Fest
  2. ddrian

    Sausage Fest

    Well The kielbasa is off the hook. The Hot links rock, the Pep and sopperretta will need 5 weeks, but I am not in love with the Italian Sausage! This is the second time that it has had a certain flavor that I do not like. I think it's oregano. We tasted it and trimmed down the amount of...
  3. ddrian

    Sausage Fest

    That is awesome I'll try it. The mixer was slow and a nasty mess to clean up! Here is the update The pep is tyruning color and smells of fermentation! Here is a few pictures of all of the fresh Italian, kielbasa, and Texas shot Links Next step Smoke the kielbasa and Hot Links and Vac Pack...
  4. IMG_3707.JPG

    IMG_3707.JPG

    • ddrian
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    • Album: Sausage Fest
  5. IMG_3704.JPG

    IMG_3704.JPG

    • ddrian
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    • Album: Sausage Fest
  6. IMG_3703.JPG

    IMG_3703.JPG

    • ddrian
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    • Album: Sausage Fest
  7. IMG_3679.JPG

    IMG_3679.JPG

    • ddrian
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    • Album: Sausage Fest
  8. ddrian

    Sausage Fest

    This is 20 pounds of pep and 10 Pounds of Soppressata!! We ground the below and they are in the fridge getting to know each other flavor wise! Lol Tomorrow we finish the Italian Sausage, Hot links, and kielbasa . The last two get smoked to 140 IT then boiled to 140 again and we are finally...
  9. IMG_3680.JPG

    IMG_3680.JPG

    • ddrian
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    • Album: Sausage Fest
  10. ddrian

    Maple Bacon

    Dave I have made your DRY CURED maple bacon twice now since we last talked.   IT IS LOVE FEST! AWESOME!!!! On my third batch now.
  11. Sausage Fest

    Sausage Fest

    • ddrian
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  12. ddrian

    Sausage Fest

    After a few weeks of prep we are ready to grind it out Sat and Sunday!' Making 20 lbs Pep, 10 salami, 30 Italian Sausage, 5 hot links, 5 polish sausage!! 42 pounds of Brisket and Chuck, 32 pounds of pork ready to grind!!!
  13. IMG_3306.JPG

    IMG_3306.JPG

    • ddrian
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    • Album: Sausage Fest
  14. ddrian

    Maple Coffee Dry Aged Bacon

    The bacon turned out fantastic!
  15. ddrian

    15 Pound Brisket

    Thats awesome!
  16. ddrian

    UMAi Mtettwurst Coming Up

    Looks fantastic! Why the netting? Are the bags weak?
  17. IMG_3177.JPG

    IMG_3177.JPG

    • ddrian
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    • Album: Maple Coffee Dry Aged Bacon
  18. ddrian

    Maple Coffee Dry Aged Bacon

    :biggrin: Forgot the fry test for the boss:
  19. ddrian

    Maple Coffee Dry Aged Bacon

    After a week in the fridge the bacon has become translucent, and the maple sugar has disappeared into the meat! Test before smoking!! Had to do it! The Boss said it was great! After smoking at less that 100 degrees twice for 8 hrs with Apple wood. Now mahogany color. Back in the...
  20. IMG_3174.JPG

    IMG_3174.JPG

    • ddrian
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    • Album: Maple Coffee Dry Aged Bacon
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