Sausage after butchering!

[rw willy]

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• rw willy
• Aug 25, 2017

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• rw willy
• Aug 25, 2017

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• rw willy
• Aug 25, 2017

Thawed out 4 Butts I had from a sale and added the butchered pig trim to it.  Ended up making; 15 lbs of Kielbasy, 15 lbs. Fasset's Breakfast, 5 lbs Brats & 5 lbs. Texas Hot Links.  And 5 lbs of Liverwurst.

Haven't tried any of them other than a small fry test.  Fassets tomorrow morning.  

 

[stovebolt]

 Looks like great work. I really like your taste in beer.

Chuck

 

[crazymoon]

RWW, That looks like a great charge of delicious sausage !

 

[rw willy]

 
 Looks like great work. I really like your taste in beer.

Chuck

The Shiner Bock is good.  Bought it specifically for the Texas Hot Links, Chef Willie style!  Highly recommend those by the way.

 

[driedstick]

Looks awesome,,,, I did fassets last yr and added cure and did a cold smoke for about 4hrs in apple wood,,,,,,Linked up,,,, OMG!!!! Best ever.... only way I will do it now... I am going to add some red pepper flakes next time for just a little heat. 

A full smoker is a happy smoker,,,,,, is your smoker happy 

DS

 

[argie bargle]

Looks great!