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Processing Day 2021

tallbm

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Nice! Keep at it, u will be done soon :)
 

indaswamp

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Vac packed all my friends smoked sausage tonight @ the firehouse...
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indaswamp

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Long day today on little sleep.... we processed almost 380# today. And I will be taking all the leftover pork butt and doing a big run of cajun smoke sausage this week...120# or so. Stay tuned, I'll post pics. in the near future. I'm going crash now....peace.
 

indaswamp

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Pics. of Processing Day 2021...

coarse grind for fresh sausage
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milk powder, phosphates, and added water blended with whisk attachemnt on a hand blender..
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final grind of fresh sausage thru 6mm plate:
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First fresh sausage coil off the stuffer...
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indaswamp

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Making Breakfast Sausage...

The seasoning, Steens cane syrup, phosphates in added water (not blended with milk powder yet)
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Mix all into coarse grind:
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Final grind:
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Stuffed in 1# bags(used green tape for the breakfast sausage)
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Some of the days creations in the freezer...
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Fresh sausage on top, ground meat in the middle (red tape) along with chili grind in front (blue tape), breakfast sausage (green tape) on bottom...

Dad wanted some burger patties made with some of his grind meat...
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73saint

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Impressive to say the least!
 

indaswamp

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All in for processing day (s) 2021, we will have made 649# of product...17 deer and 3 wild hogs.

210# Venison & pork grind
50# Venison & beef grind
16# 100% Venison coarse grind chili meat
80# Venison & Pork Fresh sausage
76# Venison & Pork Breakfast sausage
80# Venison & Pork smoke sausage
50# Wild hog Smoke sausage
120# Left over domestic pork smoke sausage

...make that 682# processed meats.
 

tallbm

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Amazing and... phew its done!
I understand and appreciate the effort brother!

I love the final product but man processing so many animals is a ton of work. I need to find some reliable helpers like it seems you have hahaha... well first I have to get back to hunting. Hopefully this season if the world isnt still falling apart from COVID :)
 

indaswamp

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We had 62# of commodity pork and fat left over. I pulled 2 double packs of butts out of the freezer and one of the firemen bought another double pack. That gave us 121.5# of pork grind for a big run of Cajun Smoke Sausage. Wednesday afternoon we did coarse grind, seasoning, salt, cure #1, and phosphates. Put that back in the double fridge until friday afternoon when we did final grind thru 6mm plate, NFDM and added water mixed in, then stuffed into 35mm hog casings. Final weight came out to 140# stuffed in casings.

Smoking them today...it's a very full smokehouse and will take about 10 hours as it is a lot of thermal mass to heat up.

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indaswamp

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Forgot to post the final pic. after finished smoking last night...
IMG_20210306_204915.jpg

And we packaged today...
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tallbm

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Ahhh man that looks amazing! You might force me to make some sausage haha. I think I may nail my Texas Hot Gut recipe next time, if not then definitely the time after :)
 

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