Sausage Fest
- Thread starter ddrian
- Start date
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- Apr 13, 2017
- 188
- 48
Pounds of Soppressata!! We ground the below and they are in the fridge getting to know each other flavor wise! Lol
Tomorrow we finish the Italian Sausage, Hot links, and
kielbasa . The last two get smoked to 140 IT then boiled to 140 again and we are finally done!
More pics tomorrow.
Equipment review
My lem number 12 is a beast Did great
The Hakka Bros 15 pound stuffer Is OFF THE HOOK!
The Hakka Bros 15 pound mixer Did ok but it is not user friendly to clean AT ALL!
More Tomorrow after Church!!
DDR
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It looks like you are well on your way!
The mixer was also my weakest link in my sausage setup. Before that it was the 5 pound stuffer which worked great but when you do 80-100 pounds of sausage with a 5 pound stuffer, it takes forever!!!
I changed my mixer setup to a 7 gallon food grade bucket, a corded drill and an aluminum sheet rock mixer :)
I just hold the bucket with my feet to keep it from spinning and this works super well, cleans up with no hassle and can do a huge load of sausage in one shot :)
My sauasage stuffer was upgraded to a 10L stuffer which is about 22-23 pounds.
I look forward to seeing the next load you post up :)
- Apr 13, 2017
- 188
- 48
That is awesome I'll try it. The mixer was slow and a nasty mess to clean up!
Here is the update
The pep is tyruning color and smells of fermentation!
Here is a few pictures of all of the fresh Italian, kielbasa, and Texas shot Links
Next step Smoke the kielbasa and Hot Links and Vac Pack it all! More pictures soon!
Here is the update
The pep is tyruning color and smells of fermentation!
Next step Smoke the kielbasa and Hot Links and Vac Pack it all! More pictures soon!
Looks great so far, Your going to love it. Home made sausage by yourself is always the best. We have been doing it for a while now and over years of experimenting and fine tuning we have a few great go tos that stores will never compete with. Good job. Point
- Apr 13, 2017
- 188
- 48
Well The kielbasa is off the hook. The Hot links rock, the Pep and sopperretta will need 5 weeks, but I am not in love with the Italian Sausage! This is the second time that it has had a certain flavor that I do not like. I think it's oregano. We tasted it and trimmed down the amount of seasoning by 1/3. The others involved love it ! So I'll give it to them! Lol
Here is the salami in the fridge. Also the smoker full of kielbasa and hot links!
I'll post once the Pep is done [emoji]9989[/emoji]
Here is the salami in the fridge. Also the smoker full of kielbasa and hot links!
I'll post once the Pep is done [emoji]9989[/emoji]
Last edited:
- Apr 13, 2017
- 188
- 48
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