Well everyone been putting out some really great sausages in the sausage forum these past few months so I figured I would post up too.... I got some butts on sale for a 1.29 so 5 ten pounders came home with me... Decided to make 20 lbs of hot dogs.. I still have 30 lbs ground in the fridge.. Haven't decided yet but it looks like some Italian and some kielbasa... But for now on with the franks
A new hank of sheep's from B&P
50 lbs
separated out 20 lbs and did a double grind through the fine plate then ran the meat through the food processor to puree.. The Cuisinart did a good job
After soaking the sheep's for several hrs changing the water frequently they were softening up pretty nicely and were easy to handle and open
The sheep's become easier to open when they become silky smooth and fan out
The meats all seasoned/cured and out of the fridge the next day...... Half is in the stuffer
Its time consuming but I like to take my time and tie and twist the hot dogs so I can separate them farther in the smoker so they don't touch and it makes them easier to handle.... I make a small ring then I twist in the middle
All ready to be hung to form the pellicle..
right before the smoker.. there nice and sticky.. they'll take the smoke real well... going for a 2 hr cold smoke then start them at 140. Loaded up the AMNTS and the AMNPS smokers with some apple wood pellets from A-MAZE-N Products
HA... There's my smoker project in the back ground...... Its ticked off at me spending time with the franks
Finished at 130 degrees. They took on some nice color..
Ready for the 180 degree par boil and take them to 160
Cool down and hang again to bloom
ready for the fridge to meld
Boy!!!!! I really crapped up the house and still have 30 more lbs of sausage to do tomorrow....... At least the franks are done... Time consuming but well worth it....
Thanks for looking
Boykjo
A new hank of sheep's from B&P
50 lbs
separated out 20 lbs and did a double grind through the fine plate then ran the meat through the food processor to puree.. The Cuisinart did a good job
After soaking the sheep's for several hrs changing the water frequently they were softening up pretty nicely and were easy to handle and open
The sheep's become easier to open when they become silky smooth and fan out
The meats all seasoned/cured and out of the fridge the next day...... Half is in the stuffer
Its time consuming but I like to take my time and tie and twist the hot dogs so I can separate them farther in the smoker so they don't touch and it makes them easier to handle.... I make a small ring then I twist in the middle
All ready to be hung to form the pellicle..
right before the smoker.. there nice and sticky.. they'll take the smoke real well... going for a 2 hr cold smoke then start them at 140. Loaded up the AMNTS and the AMNPS smokers with some apple wood pellets from A-MAZE-N Products
HA... There's my smoker project in the back ground...... Its ticked off at me spending time with the franks
Finished at 130 degrees. They took on some nice color..
Ready for the 180 degree par boil and take them to 160
Cool down and hang again to bloom
ready for the fridge to meld
Boy!!!!! I really crapped up the house and still have 30 more lbs of sausage to do tomorrow....... At least the franks are done... Time consuming but well worth it....
Thanks for looking
Boykjo
