80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics

Discussion in 'Sausage' started by thoseguys26, Jan 29, 2012.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    That's a load of sausage for sure. I love it!
  2. thoseguys26

    thoseguys26 Master of the Pit

    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.
    Last edited: Jan 30, 2012
  3. 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! 
  4. sam3

    sam3 Smoking Fanatic

    Great post! Excellent job!!
  5. frosty

    frosty Master of the Pit

    Spectacular work!  What a great neighbor yu have to allow you to use his equipment, and the results look great.[​IMG]
  6. thoseguys26

    thoseguys26 Master of the Pit

    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. 
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Really nice, that's a ton of work for sure! Every bit worth it!

  8. thoseguys26

    thoseguys26 Master of the Pit

    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!
  9. 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!
  10. thoseguys26

    thoseguys26 Master of the Pit

    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.
  11. Thanks for the offer.
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice.


  13. Nice to see some others here from Colorado!
  14. 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.
  15. jno51

    jno51 Smoking Fanatic

    Off the chart ! ! Hell of a job. LOOKS AWESOME !
  16. thoseguys26

    thoseguys26 Master of the Pit

    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.
  17. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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
    Last edited: Feb 2, 2012
  18. kadoka

    kadoka Smoke Blower

    Looks awesome! A job well done for sure. Can't wait to see your recipes
  19. thoseguys26

    thoseguys26 Master of the Pit

    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.
  20. Well this is my first post as a new subscriber to this site, and I am well impressed with your efforts.




    New Zealand

Share This Page