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Discussion in 'Sausage' started by thoseguys26, Jan 29, 2012.
That's a load of sausage for sure. I love it!
Thanks everyone! This website and all of the great members who share great pics and recipes definitely helped inspire a little bit. Thanks for all of the comments.
Now that is a load of meat! Love it. I recently ordered a stuffer and I'm waiting on it to arrive, but if you wouldn't mind sharing some of your recipes I'd really like to give them a try! Still sitting here mouth gaping at your accomplishments!
Great post! Excellent job!!
Spectacular work! What a great neighbor yu have to allow you to use his equipment, and the results look great.
Thanks all! I'm not sure why...but the fresh Jalapeno Cheddar sausage's were my favorite of them all and the JCSmoked ones were my least. The smoke seemed to enhance some of the spices that tasted more mild in the unsmoked version. They will still get eaten but not as fast as the unsmoked JC's.
Really nice, that's a ton of work for sure! Every bit worth it!
I just overnighted two boxes of sausages & turkey legs to my brother's in WI for valentines day. Thanks to everyone here that has shared IT temps, and convinced me to buy a amns, mes 40 - big batch #1 was a success! Cheers!
Everything looks great. I'm going on vacation for a few weeks but when i get back I'm starting my sausage making adventures. Good to see another Colorado person too!
Hit me up if you have any questions. I'm no pro, yet, but I've put my time in 'hands on' and on this site, plus I have a few personal resources. I might be fishing the ark soon so I'll be by your neighborhood.
Thanks for the offer.
Nice to see some others here from Colorado!
That looks awsome. I am in Afghanistan right now, but when i get home in a couple weeks I am gonna try my hand at making sausage. My wife bought me a grinder/stuffer, nothing fancy but hopefully it'll get the job done. My question is, what type of casings are best to use? I am planning on making brat sized and maybe some breakfast. Any suggestions would be greatly appreciated.
Off the chart ! ! Hell of a job. LOOKS AWESOME !
I would definitely recommend natural hog or beef casings. If you want a little smaller sized 'natural' than you can buy sheep. I made all of these with natural hog. They have a nice snap, hold together strong while stuffing, when twisted 2-3 times they stay put (always twist in the other direction each sausage, left 3 twists, stuff another, right 3 twists, etc) and they don't interfere with eating!
I ordered these from this website for the first time, and I will continue to order here because I was extremely pleased.
That pack stuff's like 150 lbs so just wash what you need and put the rest in the fridge.
Sorry brother but I got to ask, when ya hung the fresh italian sausage to bloom /dry for a day , did ya hang it in the frig?
Awesome load of sausage sounds like you're hooked
Looks awesome! A job well done for sure. Can't wait to see your recipes
The stuff I'm hanging is drying for about 3 weeks. No fridge, my garage doesn't get over 40° in the winter. I monitor the temp and make adjustments if needed. My italian friends have been making dried sausage for 60 years and they don't monitor their temps, they just dry it (and prosciutto) in the winter months. I was skeptical at first but after I ate their dried sausage I had to learn. I'm learning but I let science do the safe work.
Well this is my first post as a new subscriber to this site, and I am well impressed with your efforts.