More sausages....60#

[indaswamp]

Pork butts went on sale again for $0.99/lb. and since I was gifted ~15# of goose meat, it's time to make more sausage. I plan on making about 25~30# of goose/pork regular smoke sausage and 30# of regular pork smoke sasuage. Load it all up in the smokehouse and smoke all at once. Pics. to come after prepping tomorrow....

 

[shinny]

I'm drooling just thinking about it. Sounds great.

 

[indaswamp]

Crazy busy today. Had to go to Dad's and help them set up the house for our Christmas party tomorrow, his back was bothering him. This left me under a time crunch to finish the first grind and them add the cure and seasoning to sit in the refrigerator until weds.
Ended up with 30# of 40/60 goose and pork, cure added, seasoned for regular smoke sausage along with 36# of 100% pork, cure added, regular smoke sausage. I will stuff them some time after Christmas, then smoke them the next day.

 

[indaswamp]

I owe SMF an apology. I did take pictures, but my computer got a virus and I had to bring it in to clean that up. In the process, my saved password for my email was lost. I don't remember it. I will call the service provider to recover it, then I can post pictures again. Smoking the links in the morning...thanks for lookin. Will post pics. when I can.

 

[indaswamp]

OH- I have my digital camera! I will use that to take Q-vue pics. tomorrow!

Crisis averted fellas...pics. coming tomorrow!

 

[indaswamp]

OK SMF, figured it out and got my email straightened out today. Here we go with pics.!

Christmas eve I course ground the meat, added cure #1, mixed and in the refrigerator until day after christmas when I stuffed the sausage.

40/60 goose and pork, second grind thru 6mm plate, ready to add water and NFDM powder, mix then stuff.

100% all pork, second grind thru 6mm plate ready to add water and NFDM powder then stuff...

Stuffer set up ready to rock!

30# goose/pork links in the double frig. for 2 days...

 

[indaswamp]

Early this morning, prepped the smokehouse then hung the links in the smokehouse with a little heat to form pellicle.

After 2 hours of smoke @120*, added the meat probe, stoked the coals and let 'er roll some more TBS...

Pulled the bottom rack of links when the probe in the top links hit 144*. Bottom were done. Those we ate for dinner on a bun.

133* INT, snapped a pic. when I added more wood chunks. All pork inda front...

 

[indaswamp]

And.... Done!

Cross cut of the goose...with flash

without flash...

 

[chopsaw]

Nice color ,,, texture looks good also .

 

[indaswamp]

Thanks chopsaw, texture was real good and firm, while very moist too. Stepping the temps. is the best way to smoke sausages IMO.

 

[indaswamp]

Oh- I used little bit of oak, hickory and some pecan chunks for wood. Pulled them when INT hit 152* for 20 minutes.

 

[gmc2003]

I like, I like.

Point for sure.
Chris

 

[indaswamp]

Thanks gmc!

 

[crazymoon]

IDS, Nice job on the sausage !

 

[meatallica]

Man, they look good!!

 

[indaswamp]

IDS, Nice job on the sausage !

Thanks crazymoon.

Man, they look good!!

Thanks meatallica

 

[disco]

Looks great. Can I help you store it? You can trust me. Big like!

 

[indaswamp]

Looks great. Can I help you store it? You can trust me. Big like!

Thanks Disco!