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Sausage Making

Discussion in 'Sausage' started by goat, Feb 18, 2007.

  1. goat

    goat Smoking Fanatic OTBS Member

    Today my son and I made 50 lbs of sausage. We made 25 lbs of German sausage and 25 lbs of what I will call "chipotle and cheese sausage". This is a new sausage that I mixed up today and I think I have it like I want it on the first try. To view the process go to http://www.darylecoates.com/sausage.html
  2. deejaydebi

    deejaydebi Legendary Pitmaster

    Goat -

    Those sausages look mighty fine! Nice photos too!
  3. WOW.... that looks awsome....my tounge is hanging like a dog waiting for some eats !!!! YUMMY .........charlie ... :-)
  4. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Wow , great lookin' sausage.... I drooled all over my laptop..... At what temp did you smoke these at? What type of wood?[​IMG]
  5. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello goat

    i like the pics of your sausage good job i liked your web site to i will keep it marked so i can check out your recipes in your cookbook when it gets done you are lucky to be able to live in a place with all those deer and hogs keep up the good work
  6. goat

    goat Smoking Fanatic OTBS Member

    I just cold smoked them for about 6 hours with oak.
  7. cheech

    cheech Master of the Pit OTBS Member

    Looks to me like someone is getting really good at putting together his website[​IMG]
  8. goat

    goat Smoking Fanatic OTBS Member

    There has been quite a learning curve for someone who learned to type on a manual typewriter.
  9. deejaydebi

    deejaydebi Legendary Pitmaster

    I hear that one Goat!
    But to be fair I couldn't type worth a damn then either!
  10. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    That's some mighty good looking sausage there Goat.[​IMG]
  11. Nice looking sausage... got my mouth watering
  12. Hey
    I Like The Sausage You Made, But I Was Really Kicked Back Over Your "meat Room", Ive Been Making Sausage For Several Years, But Have To Doit All In My Wife's Kitchen. I Was Especially Impressed With Your Grinder. What Size Plate Does It Use.
    Any Way. Keep Up The Good Postings..............
  13. goat

    goat Smoking Fanatic OTBS Member

    Thanks for the kind words. The grinder uses a #10/12 plate. It is a Torey and has been a good one giving no trouble.
  14. tsulcoski

    tsulcoski Smoke Blower


    Nice Sausage.........I like the systematic approach to the way you make your sausage
  15. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Wow Goat,my mouth is watering,great pics....nice home set-up as well ,T-bone.
  16. mohntr

    mohntr Smoke Blower OTBS Member

    Goat is your meat room like a "vault" used on jobsites? It looks like the ones we use at work.

    Did you grind that sausage twice with a large plate?

    Okay one more: Is the cheese a high temp cheese?

    Thanks for sharing. Very nice pics. Now I'm starvin'!
  17. goat

    goat Smoking Fanatic OTBS Member

    My meat room is a sea container. I have seen some used as storage on job sites as well. It is 8 x 8 x 20. When I grind my sausage twice, I grind once thru a 3/8 plate and the next grind is done thru a 3/16. The cheese was not high temp. Next time I will probably try some or cut the cheese up into bigger chunks. Glad you liked the site. If you need any help, I will share what little I know.
  18. mohntr

    mohntr Smoke Blower OTBS Member

    Yes, a sea/land container. We use them all the time for secure strorage on some jobsites. They are very well built and tough as all get out!
    Thanks for the info.
  19. goat

    goat Smoking Fanatic OTBS Member

    Hey Mohntr,

    Behind the white door in the pics is a restroom, complete with a lavority. Hot water is close behind as I already have the water heater. It is not yet plumbed in.
  20. mohntr

    mohntr Smoke Blower OTBS Member

    Nice work goat! I've used several of them, never thought about buying one and converting it like you have. Very good idea. Once you get water you may NEVER have to come out..... except to buy more meat! :) Thanks!