I'm all in! First Stuffed sausage!

[dirtsailor2003]

Yep, first stuffed Sausage. Hi Mountain summer sausage kit.

4# ground beef, 2# ground pork, spice and cure per Hi-Mountain. Mixed up and in the fridge, stuffing in the morning, and into the smoker.

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• dirtsailor2003
• Feb 10, 2013

 

[boykjo]

Looks like a great start...... Thumbs Up

 

[BGKYSmoker]

Looking good.

Pack your canister good so you dont get air pockets. Egg shape meat ball then put in middle and press to the canister walls, repete.

 

[fpnmf]

What recipe ya using???

  Craig

 

[smoking b]

I'm in for this one! 

 

[dirtsailor2003]

What recipe ya using???

  Craig

Hi Mountain Summer Sausage kit. Was a gift so giving it a try, no other ingredients. Since my smoker is not set up to do the lower heat my plan is to cold smoke for 2 hrs then finish in a water bath.

 

[dirtsailor2003]

Looking good.

Pack your canister good so you dont get air pockets. Egg shape meat ball then put in middle and press to the canister walls, repete.

Thanks for the tip I'll be using this beast, all cleaned up and seasoned now!

8192714405_7a1f096eae_o.jpg

• dirtsailor2003
• Nov 26, 2012

 

[pgsmoker64]

Thanks for the tip I'll be using this beast, all cleaned up and seasoned now!

8192714405_7a1f096eae_o.jpg

• dirtsailor2003
• Nov 26, 2012

Wow...where in the world did you find that!?!

Bill

 

[dirtsailor2003]

Wow...where in the world did you find that!?!

Bill

Craigslist of course! Lucked into it, has two press plates, cider basket, one tube and the ever elusive nut for the tube!

 

[dirtsailor2003]

Okay a few things I learned.

1. the beast of a press really needs to be bolted down

2. cranking the beast is real workout on your arms

3. more hands would've been helpful

4. the last pound doesn't come out of the press cause the body is so wide

chubs are in the oven drying then into the smoker!

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• dirtsailor2003
• Feb 10, 2013

Did a fry test, but after I had stuffed. A bit bland but I knew that going in. Will defiantly be adding some spice to the next batch.

 

[pgsmoker64]

Great day in the mornin!!!!!

Dang, I wish Oregon weren't so far away...

Bill

 

[shoneyboy]

 

[smoking b]

Did you do everything yourself?  Sometimes I wish I had a helper when making sausage... 

 

[dirtsailor2003]

Did you do everything yourself?  Sometimes I wish I had a helper when making sausage... 

Yep single handed, hence no pictures of the stuffing!

One other thing I got a bunch of squeeze out. The plate could fit better! Probably close to a pound! I think that a LEM stuffer may be in my future. The fiancee thinks this one is art anyways!

 

[dirtsailor2003]

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• dirtsailor2003
• Feb 10, 2013

Cold smoking away with the 20#'s of Canadian Bacon. Two hours of this then into the water bath to cook!

 

[roller]

Looking good.

 

[smoking b]

Looks good 

   Why only 2 hours?

 

[dirtsailor2003]

Looks good 

   Why only 2 hours?

I can't control the heat in the gosm good enough to do the step up heat process. I guess I could pull the cb and give it a whirl, then if it doesn't work out I could do the water bath! Darn it you talked me into it!

 

[smoking b]

I can't control the heat in the gosm good enough to do the step up heat process. I guess I could pull the cb and give it a whirl, then if it doesn't work out I could do the water bath! Darn it you talked me into it!

I just figured you might want more than 2 hrs smoke on chubs that size... 

 

[dirtsailor2003]

I just figured you might want more than 2 hrs smoke on chubs that size... 

Quite possible, their going to get more now I have the smoker set at 130*ish so here we go! I didn't want to heat up a big pot of water anyways!