Been awhile since my last sausage..

Discussion in 'Sausage' started by roller, Jan 18, 2012.

  1. roller

    roller Smoking Guru SMF Premier Member

    Decided to do some Butt and Venison and Bacon sausage...9lb butt , 4lbs Venison and 3lbs of smoked Bacon...stuffed with Hog casings used a country sausage package mix and added some garlic powder,pink cure and red pepper flakes..After stuffing I let it rest overnight in the frig and today I did a cold smoke between 90 and 99 degrees for 8 hours with some pecan wood in a friends smokehouse..The outside temp here today was 60 degrees..Perfect day for smoking.

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    Some thin blue smoke ....for 8 hours...

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    All done..I forgot to take pics of the bacon that I ground up and added...I have got to build me a smoke house...
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks Great!...JJ
     
  4. venture

    venture Smoking Guru OTBS Member

    I would eat that!

    Where was my invitation?

    Good luck and good smoking.
     
  5. sprky

    sprky Master of the Pit OTBS Member

    That [​IMG]
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sausage looks great roller...... ........... [​IMG]       Your buddy's smoker looks like it had a seat in it at one time......[​IMG]

    Joe
     
  7. ronrude

    ronrude Meat Mopper

    I learn so much here!. You guys are all Artists!
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good roller 
     
  9. Smoked bacon as in retail, Roller? Never heard of using it, but it sounds good!
     
  10. roller

    roller Smoking Guru SMF Premier Member











    Thanks Guys ! !
     
  11. roller

    roller Smoking Guru SMF Premier Member

    I know...you should see him !!!!!!![​IMG]
     
     
  12. roller

    roller Smoking Guru SMF Premier Member


    I was needing somemore fat in it and the only thing that I had on hand was some bacon that I had made and smoked a few months back so I used some of it..Great flavor...but you can use store bought I have before. I like to use it for adding fat...
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Roller!
     
  14. nepas

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

    Looks good to me.

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  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    very nice!!
     
  16. Looks good Roller. Like that grinder you got. [​IMG] Nice smokehouse there. It looks like some houses I saw in Puerto Rico.
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Now that stuff sure looks good enough for you to sent me some. Address: 302 Bernard Road Jacksonville, FL 32218
     
  18. roller

    roller Smoking Guru SMF Premier Member

    Thanks guys and my next project is a Smoke House for sure..Alelover thanks for putting me on that grinder and I have seen houses worse than that down in Mexico...it does the job !!!
     
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    Maybe it is awhile since you made sausage but you did not lost your touch it looks great [​IMG]
     
  20. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    [​IMG]   Looks great
     

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