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25 lbs of smoked sausage (Hot Links)

73saint

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I made a 25 lb batch of Walton’s hot links using 12.5lbs of venison and 12.5lbs of pork belly. I did a triple grind for the venison using my 1/8th plate, and ground the pork separately using the 3/16th plate. I used NFDM as a binder and I also used a Cabelas mixer to do the work. I rested 24 hours after stuffing and smoked last night using hickory and pecan. Started at 120 with no smoke for 30 minutes, then bumped to 145 with smoke, and then to 175 until internal reached 160. Took about 5-6 hours total. Boy did they turn out good. I added fresh minced garlic and a good bit of extra red pepper.
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JC in GB

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Wow, very nice looking sausages. Enjoy! I am looking forward to getting together with TomKnollRFV TomKnollRFV this weekend to make a big bunch of sausage.
 

gmc2003

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Nicely done Saint, that is some fine looking sausage.

Point for sure
Chris
 

pushok2018

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Just fantastic looking hot links! Very nice color. Are they hot enough? :emoji_wink:
 

HalfSmoked

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Awesome job man you been in the sausage mode here lately. Great color and I bet the taste is great to.

Warren
 

73saint

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Just fantastic looking hot links! Very nice color. Are they hot enough? :emoji_wink:
Actually not quite. I should have added more chinese red pepper but I was uncertain. Next time I'll add more. Definitely a kick but I like a good burn.
 

73saint

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Awesome job man you been in the sausage mode here lately. Great color and I bet the taste is great to.

Warren
Thanks Warren yeah man, post deer season is my sausage making time!
 

73saint

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looks like ya have some good eats there. that should hold you for a little bit.
Wow, very nice looking sausages. Enjoy! I am looking forward to getting together with TomKnollRFV TomKnollRFV this weekend to make a big bunch of sausage.
Wow that is a lot of sausage! It looks fantastic great color on it. LIKE!
Wow! Nice job. Those look tasty! :emoji_heart_eyes:
Nicely done Saint, that is some fine looking sausage.

Point for sure
Chris
Thanks everyone! I brought a few links with me to work today. Will throw them in the toaster oven at lunch, they sure do smell good.
 

sawhorseray

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That's stuffin' and smokin' at it's finest, beautiful color and a great piece of work! Like, RAY
 

73saint

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That's stuffin' and smokin' at it's finest, beautiful color and a great piece of work! Like, RAY
haha, thanks Ray! I'm proud of this batch, getting better and better at it. I really need to take a class on uniformed sausage stuffing bc my links lack.
 

Bearcarver

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Oh Yeah!!
Love It, 73 !!!
Looks Mighty Tasty!!
Like.

Bear
 

sawhorseray

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haha, thanks Ray! I'm proud of this batch, getting better and better at it. I really need to take a class on uniformed sausage stuffing bc my links lack.
You don't need a class, just a trick! Years back I started using a framing square to make some 7" lines on my sausage board, that's the length I prefer. Whether tying them to be smoked or pinching and twisting when fresh they're all pretty darned uniform. Presentation counts! RAY
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73saint

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Ray, my trouble lies more with the part where you control the meat flow into the casings. I put inconsistent pressure on my horn. and it gets all out of whack. One of the tubes was blowing out every foot or so. I think I need to just go slower, and do it more. But, that is a good idea...
 

sawhorseray

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Yeah, my stuffer is motorized and cranked down to a crawl using the foot pedal. If I still had to use the hand crank, with my shoulders, I'd have had to give up sausage making a long time back. RAY
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73saint

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I've got a similar set up. 25lb motorized stuffer w foot pedal. Sure is fancy.
 

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