Big sausage run

[Waterville Jesse]

Well, the week is finally here. Pulled 350 pounds of deer and elk meat out. Ordered 4 cases of boneless pork butts for Tuesday. Loaded up on casings and collagens, seasonings, spices, and high temp cheese. We r gonna do beef stick, jalapeno cheddar beef stick, salami with and with out pepper jack, German sausage, pepper sticks, and probably some fresh brats. Gonna be a busy week. And I am smoking 25 pounds of landyaeger on Monday to start the week.

 

[jimmyinsd]

Sounds like you have a plan. Good luck.

 

[Waterville Jesse]

Sounds like you have a plan. Good luck.

Half a plan, at least! And a couple good buddies to work with getting the job done.

 

[SmokinAl]

Holy cow!
What are you going to do with all that sausage?
Al

 

[Waterville Jesse]

Holy cow!
What are you going to do with all that sausage?
Al

It will all get split up between the 4 or 5 guys that put meat into the batch.

 

[indaswamp]

Just did the same thing last week. We processed 460# of meat in 2 days, then it took me 2 days to smoke. It's a lot of work, but the results are usually worth the effort.

 

[indaswamp]

Take lots of pics.!

 

[SonnyE]

Holy Moly Jesse!
Are they going to help you with all that work?

OK, I'll get back to my single rack Baby Back Ribs and small batch Salmon smokes... :oops:

I'm not worthy! :confused:

LOL!

 

[Waterville Jesse]

Oh

Holy Moly Jesse!
Are they going to help you with all that work?

OK, I'll get back to my single rack Baby Back Ribs and small batch Salmon smokes... :oops:

I'm not worthy! :confused:

LOL!

We had 3 or 4 guys there today working. Shucks, we just laugh and joke all day, and cut up meat. We cut up about 700 pounds of meat today. Start grinding and mixing and stuffing in the morning.
But if ya wanna bring some of them ribs by about noon tomorrow....

 

[indaswamp]

700#'s!?!?! Wowza!

 

[indaswamp]

Take some pics tomorrow...I wanna see this operation.

 

[SonnyE]

Oh

We had 3 or 4 guys there today working. Shucks, we just laugh and joke all day, and cut up meat. We cut up about 700 pounds of meat today. Start grinding and mixing and stuffing in the morning.
But if ya wanna bring some of them ribs by about noon tomorrow....

I would. But I'd have to leave yesterday. :confused:
I'm probably 20 hours South of you.
Waterville, WA?

Got a Daughter and SIL in Port Orchard...
5 Grand Kids, and a GG son.

Sounds like one hell of a lot of fun!
You guys must have a diesel meat grinder. LOL!

Or do you is a wood chipper? :eek:

 

[Waterville Jesse]

We r doing this run in Gramps's slaughter house at the ranch. Huge walk in locker cooler and an awesome old Hobart grinder that eats meat like a wood chipper!
We will be smoking tomorrow, so u could leave with the ribs today...

 

[Waterville Jesse]

I will try to remember to take some pictures today too

 

[SonnyE]

I will try to remember to take some pictures today too

Love to see anything you'd care to share.
Sounds like an excellent place for your project. Gramp's slaughter house has probably got everything set up. Rails, hooks, tables, bandsaw? Nice stout cleaver? Butchers Block?
Sawdust on the floor?
I love historic stuff like that. Be kind to the old Hobart. ;)

 

[Waterville Jesse]

Well, we got the job done in 4 days.
100 # German sausage
100# beef stick
100# jalapeno cheddar beef stick
60# old fashion Frank's/ hot dog
100# pepper jack salami
50# cheddar salami
75# brats
45# fresh breakfast sausage
And 50# of elk burger

 

[SonnyE]

Woo-Hoo! :eek:
Most excellent Jesse! :D

 

[Waterville Jesse]

Couldn't have done it by myself, that's for sure!
Not in that timeframe, anyways.

 

[indaswamp]

Do you have a picture of the smokehouse? I'd love to see it.

 

[Waterville Jesse]

I don't have any pics of the outside of smokehouse, but I do have a cool pic looking thru the door. Smokehouse is a block and concrete affair that is 30 or 40 years old. Gramps (not my real Gramps, but everybody calls him that) built it way back when he built the slaughter house.