2nd go around....

[damon555]

It's been about a month since I did my first batch of sausage...It turned out pretty good but I knew that I can do better.

Today I ground up 7.5 lbs of pork butt and mixed in a package of spicy pork sausage mix from the American spice company. I don't plan on using pre-mixed spices but I bought a few just to get rolling. It turned out delicious and I learned a few things about using the stuffer.

I learned that cranking slowly is not a good idea. It was rough going at first (just like the first time) but as I got more frustrated I started cranking a little faster. Lo and behold that helped quite a bit. A nice moderate pace really makes this go much smoother.

The other lesson was with using a lazy susan while stuffing. I purchased one based on a recommendation from this site. It worked great but I need to figure out exactly where to position it so the darn sausage curls in the right direction. It wanted to curl the wrong way. With a little trial and error that will get straightened out too. But it really helps when you're coiling the sausage up.

With much more practice I'll get better...the learning curve is pretty steep when you haven't done it before. But thanks to you guys I've probably saved lots of headaches.

Here are the fruits of todays labor.....

EDL_5335.jpg

• damon555
• Oct 3, 2012

 

[mballi3011]

Now you have taught me something and I have been making sausage for years now. I never knew about or thought about the lazy susan thingie. The sausage you have in the picture sure looks like you have been stuffing for years. Now get it into the smoker tomorrow and enjoy it.

 

[smokinhusker]

Those look fantastic!! Nice job 

 

[roller]

You know I just learned that myself about a month ago but still do not have one..Your sausage looks great and I do mean great...Smoke Please !

 

[boykjo]

nice looking links..........

 

 

[BGKYSmoker]

YUMM YUMM

Nice

 

[damon555]

Thanks guys...The sausage tastes great. A little taste test and the rest went into the freezer.

About the links....there was another lesson learned. If you stuff too tight it's pretty hard so make nice links. I got that sorted out and have been relatively successful at making some consistent links.

Sorry guys, I won't be smoking this batch. I've still got to set up the PLC for my homemade temp control unit. All the parts are here it's just a matter of putting it together.

 

[couger78]

About the links....there was another lesson learned. If you stuff too tight it's pretty hard so make nice links. I got that sorted out and have been relatively successful at making some consistent links.

"Practice makes Perfect"—well, in theory, it does.

Most all sausage-makers have suffered at some point from Casing Blow-out (sounds painful!)—from overfilling (too tight), but they become fewer as one gets more adept at the 'feel' of the link.

Certain casings, in my experience, tend to be more susceptible to blow-outs—especially tender ones like the natural sheep casings. But pretty much ALL will break if there's too much filling & not enough casing....

Kevin 

 

[driedstick]

Looks great