First timer, time sequence

[okiecat]

This will be my first attempt at any sausage making. Been smoking for a good spell. Want to make summer venison sausage this weekend. Can someone give me an estimated time line for each procedure of making. I've been reading on the forums and bought a book too. Just wondering if I start in the morn will I be done by night. Have a #22 motorized and a big chop rite stuffer. Going to do a whole deer and have 4 butt pork roast.

 

[mickey jay]

That much to do, I'd stretch it to multiple days at least. Depends though if the deer and pork are already cut up for grinding, and if you've got any help. Honestly, if its your first go-round, I'd spend the day cutting everything up, and grinding, then season. Stuff and smoke the next day. Need some time for season to work in anyway.

If it's just you, I'd be worried about keeping everything cool unless you're working outside in properly cool temps. I've found that 20lbs is cumbersome for one person unless you have dedicated fridges/freezers that can be used to keep everything at safe temps. Fatigue can factor in after a few hours. No sense in turning it into a death march. Your mileage may vary, and don't underestimate a second pair of hands.

 

[mike johnson]

X2

 

[okiecat]

Thanks guys, that's exactly what I needed to know. Yes I will have another warm body. And I realize it's a big order. I do not want it to turn into work and no fun! I do have freezer and and two smokers.. Will do like you said and get it cut up tonight and maybe grind and mix sat. Thanks. Lynn

 

[diesel]

Yes,

Allow plenty of time. Don't rush and keep everything really cold.  That will produce a better product along with making all the cutting and grinding much easier.  Oh ya.. and don't stress about things.  If you follow the recipe and keep everything cold it will be good.

my 2 cents. 

Aaron.

 

[boykjo]

Hey cat. If this is your first time tackling sausage I would suggest you do a small test run first.. maybe 10 lbs.  I have seen many first time sausage makers come here to SMF and attempt to do 100 lbs and had to throw it out or feed it to the dogs...... There are so many things that can go wrong not only with your equipment and smoker but ingredient as well in the meat. Experience is the key to being succesful....... If you feel the need to do all the 100 lbs at one time keep us tightly posted on your process from start to finish...

.We want you to have a fun and successful first run..........

Joe

 

[okiecat]

Well with good advice and supervision you guys have made it work. Spent all morning finishing up the motorized chop #22. After a short break we started cutting up the pork butt and dear quarter..had them froze just right. Started grinding and it was lookin good. Weighed meat before grind. Wound up with a 15# batch. Mixed up PSSeasoning cure and water, and spice packet. Used a mixer with hand crank, added 4 cups of high temp cheese and 3 cups jalepenos. Put in pan and put in fridge. Going to stuff in morn then smoke. Can't wait. Thanks again.