Played with sausage all weekend and boy are my arms tired! Venison Sausage that is!!!!

Discussion in 'Sausage' started by bigfish98, Dec 11, 2011.

  1. bigfish98

    bigfish98 Smoking Fanatic

    Hello all!  I am so tired!  In my infinite wisdom, I decided that for my first time making homemade venison sausage I would make two flavors, 25 pounds a piece, all using the food grinder and sausage stuffer attachments on my stand mixer!!  No regular grinder or sausage stuffer.  So after getting home from work Friday, I spent the remainder of the weekend, except for a couple breaks, grinding, mixing, stuffing, and smoking 50 lbs of venison sausage.  Ended up smoking from 9 pm Saturday until 7 pm Sunday.  Used my AMNPS to get the smoke.  Had a couple snags trying to keep it lit until I remembered that I was trying to use all cherry pellets and that they have a hard time staying lit so I added some oak and everything was great.  I used a mix of venison, pork butt, and ground beef to get my 50 lbs.  I made country style and cajun sausage.  I used 2 lbs of Hi temp pepper jack cheese to do ten pounds of each flavor with cheese in them.  My wonderful wife not only helped, but was instramental to the success of the whole project as she had actually made sausage with her family before.  I was a total newbie!  The sausage was smoked at 120 for one hour, 150 for the next hour, then 170 until it reached an internal temp of 141 degrees.  They were then cooled and vacuum packed!  Enjoy the pics!!


    Grinding away


    Ready to stuff


    Fry test


    stuffed and ready to smoke


    Smoking away



    Had to make a couple stops for holiday traditions!


    Had to visit the big guy


    And Jackson wanted a new picture with the ladies!

    Thanks all for viewing!!  Going to bed now!
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Nice work there Bigfish, looks like it was a very successful first time for you!
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    WOW!  What a huge undertaking!  I am impressed!!
  4. bigcase

    bigcase Smoke Blower

    Nice Work!!

  5. sprky

    sprky Master of the Pit OTBS Member

    50# of sausage on your first attempt at sausage? You are a very brave man, when I try something for first time I go at it small. I am so pleased that it came out well for you [​IMG]
  6. roller

    roller Smoking Guru SMF Premier Member

    You have my respect...That is alot of meat for the KA..It looks real good...O Yea !!!!!!! Hooters....You da Man !!!
    Last edited: Dec 11, 2011
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job and all with a KA! 

    That's pretty awesome!
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Nice job on the sausages and but I think I like the girls better.
    Last edited: Dec 12, 2011
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh man I bet that was a bit of work. I bet you have a bigger grinder and a vertical stuffer on the list of things to get in the near future? Great job.
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    BigFish, morning.....I too am impressed.... I tried the KA stuffer.... I gave up and went to a verticle hand crank.... you and your wife are tough cookies.... [​IMG]...

    I hope santa is good to you and brings you a stand alone stuffer..... The sausage is gorgeous and I'm sure it tastes awesome.... Your boys are going to be a big help too.... Those ladies are a bit of a distraction.... [​IMG]....   Dave  
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice looking sausage!!! i bet Ross is right though...^^^^^^^^^^^^^^^^^^^^^^^
  13. michael ark

    michael ark Master of the Pit

  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    The sausage looks fantastic.

    Congrats on doing it with your KA.

      Most of the sausage making folks have been there..

  15. frosty

    frosty Master of the Pit

    Nicely done!  Looks beautiful, and the boy is obviously a ladies man already!  Outstanding.
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It looks like it came out great...For the benefit of new members...If you make batchs of sausage this large make sure you break it up into small runs and keep everything cold in between...

    What a creative way for YOU to get a trip to Hooter's..."Honey, Jax wants a new Christmas picture with the Hooter's Girls, we'll be back in about an hour..." I have all Daughters, no good excuse...[​IMG]...JJ
  17. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Bigfish, I too use the grinder and stuffer attachments on my KA's-yes I have two kitchen aid units. The second one comes in handy when the first one shuts down due to excessive heat build up and that has only happened once so far. So my hat is off to you, good sir for doing 50 # with yours!

    And like Chef Jimmy said-keep things COLD and do small batches -Kitchen Aid  recommends no more than 5 pounds at a time.  I've requested a vertical stuffer for Christmas this year just to speed thing up a bit!
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking good
  19. bigfish98

    bigfish98 Smoking Fanatic

    Thanks guys! Yes I am already looking at a LEM #5. My arm is still sore from pushing meat through the KA. And it was about 20 degrees here this weekend so whatever wasnt being worked was sent outside. Wife thought the big bucket would be cooler in the pics. She liked the label! Shes the photographer so i dont argue. Want to do a good hot italian sausage next. May have to find a recipe though cause no one sells a spice mix for hot up here!

  20. venture

    venture Smoking Guru OTBS Member

    Great job!  I can only imagine what you went through to do that.

    Good luck and good smoking.

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