This was a learning experience. I could not have done this without the help of Jeremy (Smoking B). Thank you!
I learned a little sausage goes a long way!
I started the evening with 13lbs of pork butt.
I made some breakfast sausage for my Mother in law and a couple friends to try. I made Pops sage sausage and added 1tsp of red pepper to it. It was perfect! Not overly spicy and awesome flavor.
I put 2 venison roast in brine for my brother in law to smoke tomorrow. Rubbed down 2 butts for a friend to smoke tomorrow as well.
Back to the sausage.
I used Shannon127 Kielbasa recipe. http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
Did a test fry, it is awesome!
Got them stuffed and in the frig. Got a busy day tomorrow. I'll smoke them Sunday.
3lb. of breakfast sausage.
Seasoned and first run. Taste test was outstanding! Second run and to the stuffer
32mm casings soaked and rinsed several times. Didn't realize untangling casing could be so much fun! :-)
Ok, so this is my first shot at stuffing sausage. For what I was doing, I'm pretty sure the tube I used was to small. I used the middle sized one. I had a little trouble getting the casing open. Finally figured it out while my loving wife took pictures and made crude jokes while I was trying to get the casing open.
Ready to go, finally
Finished product. Into the frig. I'm tired. Was hoping to smoke them tomorrow. It'll have to wait till Sunday.
These better be good! I got a "butt" load of them... :-)
Couple questions. If I have rinsed unused casing left, can I put them back in the pack with the salt?
After doing my best to get them clean, how do you get the holes in the grinding plate clean? I still got them soaking.
Thanks everyone for there help and this site for keeping me up way past bedtime. :-)
Smoking pictures to come.
Thanks for looking
Wes
I learned a little sausage goes a long way!
I started the evening with 13lbs of pork butt.
I made some breakfast sausage for my Mother in law and a couple friends to try. I made Pops sage sausage and added 1tsp of red pepper to it. It was perfect! Not overly spicy and awesome flavor.
I put 2 venison roast in brine for my brother in law to smoke tomorrow. Rubbed down 2 butts for a friend to smoke tomorrow as well.
Back to the sausage.
I used Shannon127 Kielbasa recipe. http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
Did a test fry, it is awesome!
Got them stuffed and in the frig. Got a busy day tomorrow. I'll smoke them Sunday.
3lb. of breakfast sausage.
Seasoned and first run. Taste test was outstanding! Second run and to the stuffer
32mm casings soaked and rinsed several times. Didn't realize untangling casing could be so much fun! :-)
Ok, so this is my first shot at stuffing sausage. For what I was doing, I'm pretty sure the tube I used was to small. I used the middle sized one. I had a little trouble getting the casing open. Finally figured it out while my loving wife took pictures and made crude jokes while I was trying to get the casing open.
Ready to go, finally
Finished product. Into the frig. I'm tired. Was hoping to smoke them tomorrow. It'll have to wait till Sunday.
These better be good! I got a "butt" load of them... :-)
Couple questions. If I have rinsed unused casing left, can I put them back in the pack with the salt?
After doing my best to get them clean, how do you get the holes in the grinding plate clean? I still got them soaking.
Thanks everyone for there help and this site for keeping me up way past bedtime. :-)
Smoking pictures to come.
Thanks for looking
Wes
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