Sausage making is fun

Discussion in 'Sausage' started by chrish, May 3, 2007.

  1. chrish

    chrish Smoking Fanatic

    I know it looks like im set up to be a sausage factory but when i make a batch i make alot.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
  2. goat

    goat Smoking Fanatic OTBS Member

    I also enjoy making sausage. Go to my web site and click on Sausage for my set up and brief "how to do".
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Damn boy, is there anything u dont do???
    BTW, u trying to break the 1 day record for most thread's[​IMG] keep up with the pics and stories
     
  4. short one

    short one Smoking Fanatic OTBS Member

    Glad the big ego's kept you from posting on the other forum. Like bbq bubba said is the anything you don't do. Keep up the good work, love the pics. Some fine looking grub there.
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Chrish -

    Is that a cooked salimi or a dried one? I love to create sausages!

    I think were gonna be great friends! [​IMG]
     
  6. teacup13

    teacup13 Master of the Pit OTBS Member

    those look good...

    i havent as of yet made sausage by myself, only time i did was with my grandfather when i was a kid

    i am not allowed to start anymore new hobbies.... new smoker coming, starting some homebrew, and i grow veggies indoors... my little apartment cant take anymore..lol

    and the missus would kill me..lol
     
  7. deejaydebi

    deejaydebi Smoking Guru

    but Teacup it doesn't have to take much more space. You could just make patties and use meat ground up at the store ...


    bump .... bump [​IMG]
     
  8. chrish

    chrish Smoking Fanatic

    All that is deer salami mixed 50-50 with pork, then smoked in my GOSM's.

    [​IMG] should i say i do alot of jurky too, you said there was a record to be broke?[​IMG]

    Ive been doing this stuff forever, making jurky since i was in my teens, salami and summer sausage when i was around 20, smoked meat in a 4 by 4 foot small smoke house when i lived in the country in my late 20's
    now im 40 and living in town, Id like to build another small smoke house some time.

    [​IMG] theres a few things i can think of that i cant do[​IMG][​IMG]
     
  9. chrish

    chrish Smoking Fanatic

    you really dont need alot of equipment, buy the meat already ground up, add your spices, i get mine from www.sausagemaker.com verry good prices there, but mix up the meat and hand stuff it into the casing then smoke it or bake it and thats it. (youll need a pair of hog ring pliers and hog rings to close up the ends of the casings)
     
  10. deejaydebi

    deejaydebi Smoking Guru

    I think maybe Bubba? jokingly said you were trying to break the record for the most posts in one day. Not sure there is one though. LOL


    Yeah, there's a few things i don't do to if I can help it
    1) I don't sew!
    2) I don't change kitty litter boxes!
    3) I don't use oven cleaners (they have amonia and can't breathe)!
     
  11. teacup13

    teacup13 Master of the Pit OTBS Member

    LMAO.... i am going to get into more trouble real soon.....lol
     
  12. chrish

    chrish Smoking Fanatic

    I love the free radio texas goat[​IMG]
     
  13. chrish

    chrish Smoking Fanatic

    for the ego thing i only toot my own horn when im eating beans[​IMG]
     
  14. goat

    goat Smoking Fanatic OTBS Member

    Deer hunting and making sausage pretty well make up my fall/winter activities. I love making sausage and people love the end result.

    Teacup13, when you make sausage, you compress that ground meat into a smaller, tighter, more compact form that actually takes up less space. I don't know if this would a good arguing point for you or not.
     
  15. shellbellc

    shellbellc Master of the Pit OTBS Member

    I finally have my instacure #1, #2, some casings, some recipes. A borrowed hand grinder (it's a big four footed one mounted on a big plywood board with a big plastic bin for catching the meat.) A "stuffer" attachment for the grinder. I think I'll be trying my small electric smoker the first batch. I just have to figure out what I'm going to do and when. [​IMG]
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Way to go Shell!

    [​IMG]
     
  17. chrish

    chrish Smoking Fanatic

    [​IMG]
     
  18. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo,
    does your meat mixer make meat mushy????[​IMG]
     
  19. shellbellc

    shellbellc Master of the Pit OTBS Member

    bumpity...I'd like to see an answer to the mushy question as I've wondered that also.
     
  20. nogoer

    nogoer Meat Mopper

    I suppose this question is dependent on the sausage makers idea of mushy. At first i made my sausage just kind of like a meat loaf. Later on i realized it does need to be mushy or pastelike to get the proper consistency in the end product. That "mushiness" is what binds the sausage together otherwise youll get a mealy consistentcy when you cook it. That being said if it looks like a cup of soaked bread crumbs then there was probably too much liquid in it. Like i said it all depends on your idea of what mushy really is.
     

Share This Page