I picked up a 15 Lb brisket a few days ago and cut it into thirds since I would be eating most of it myself. I planned on smoking the flat and freezing the rest but then remembered the reason I wanted the brisket in the first place was to make sausages. I took the point out but it was 6.5 Lb, not quite as much as I wanted so I pulled the rest and it gave me 10.5 Lb. I also added 2 Lb of bacon.
All ground up.
Not the prettiest sausages I have ever made but they will do.
After all that my back was wrecked. They sat open in the beer fridge overnight. The next day I got a late start since I slept in.
Around 4 hours later They started getting to the finished temp.
After the ice bath.
I tried one and these are by far the best sausages I have ever made. Plenty to pass on to friends and family after vac packing and freezing.
The brisket is still going. When it gets to the stall I will wrap it and move it to the pellet smoker to save on wood.
I will make tallow from the fat as well. the cheap wireless thermometers are working great. After 4 hours they were both still at 100% charge.
All ground up.
Not the prettiest sausages I have ever made but they will do.
After all that my back was wrecked. They sat open in the beer fridge overnight. The next day I got a late start since I slept in.
Around 4 hours later They started getting to the finished temp.
After the ice bath.
I tried one and these are by far the best sausages I have ever made. Plenty to pass on to friends and family after vac packing and freezing.
The brisket is still going. When it gets to the stall I will wrap it and move it to the pellet smoker to save on wood.
I will make tallow from the fat as well. the cheap wireless thermometers are working great. After 4 hours they were both still at 100% charge.
