Processing Day 2021

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Vac packed all my friends smoked sausage tonight @ the firehouse...
IMG_20210224_172616.jpg

IMG_20210224_180336.jpg

IMG_20210224_191548.jpg
 
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.
 
Pics. of Processing Day 2021...

coarse grind for fresh sausage
IMG_20210228_104243.jpg

IMG_20210228_104449.jpg


milk powder, phosphates, and added water blended with whisk attachemnt on a hand blender..
IMG_20210228_104301.jpg


final grind of fresh sausage thru 6mm plate:
IMG_20210228_105505.jpg

First fresh sausage coil off the stuffer...
IMG_20210228_111914.jpg
 
Last edited:
  • Like
Reactions: 73saint
Making Breakfast Sausage...

The seasoning, Steens cane syrup, phosphates in added water (not blended with milk powder yet)
IMG_20210228_135833.jpg


Mix all into coarse grind:
IMG_20210228_141122.jpg


Final grind:
IMG_20210228_142758.jpg


Stuffed in 1# bags(used green tape for the breakfast sausage)
IMG_20210228_154647.jpg


Some of the days creations in the freezer...
IMG_20210228_154641.jpg


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...
IMG_20210228_154825.jpg
 
Last edited:
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.
 
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 :)
 
  • Like
Reactions: indaswamp
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.

IMG_20210306_121121.jpg
 
Last edited:
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 :)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky