Sausage Weekend

[KeithLBPI]

Seem like this is becoming a annual thing for me. I have a bunch of venison to grind with some summer sausage to make.

About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage.

I normally make my own seasoning, although I wanted to try Leggs.

Here's my plan
Maple breakfast sausage (loose with small links smoked)
Hot Italian (loose)
Smoked polish kielbasa
Pepperoni and cheese sticks
Brats (still a maybe)

Probably do 10 to 20lbs of each, with probably 5lbs in sticks. Have the entire weekend dedicated and get to use my new mixer the wife got me. Will update how it goes.

 

[jcam222]

Looking forward to some finished pics. That's one crazy good price on butts!!

 

[Gonna Smoke]

I've been trying to catch up on both bacon and sausage this week. Still have a few to make...

 

[indaswamp]

I'm in. We have been doing our own deer processing for as long as I remember. usually put up 1000# or more for the deer club.

 

[KeithLBPI]

Need some advice. Im low on ECA for the pepperoni sticks. Am I good to grind, mix seasoning and cure and let sit in fridge overnight and then stuff tomorrow morning when I get the ECA and smoke immediately?

 

[indaswamp]

Need some advice. Im low on ECA for the pepperoni sticks. Am I good to grind, mix seasoning and cure and let sit in fridge overnight and then stuff tomorrow morning when I get the ECA and smoke immediately?

Yes, you are good to do that. That is the way it was traditionally done. You will get a better cure color and bind doing this as well.

 

[indaswamp]

...just don't mix it too much. just enough to even everything out. worry about mixing for a bind tomorrow after you add the ECA.

 

[KeithLBPI]

Jam packed. Got the smoker tub set on the bottom and smoking we go.

Venison summer sausage on the Left (3 links jalapeño/cheddar and 3 links jalapeno/pepper jack/3 pepper)

In the middle is kielbasa links

On the R is pepperoni sticks 3/4 has cheddar and pepeprjack.

 

[Gonna Smoke]

You are loaded!!

 

[indaswamp]

Lookin good. Cook time will likely be extended because of the large thermal mass of the sausages. I know this is the case when I load my smokehouse with 100-120# of smoke sausage at one time. Extends the cook time 5-7 hours for me...but low and slow is much better than trying to jack up the temp to speed up the process.

 

[KeithLBPI]

Low and slow is right. 4hours in pepperoni is at 125, kielbasa is around 110.

 

[DRKsmoking]

Full smoker of goodness right there.

David

 

[KeithLBPI]

Wish I had more pictures. Halfway through the day, I now have Flu A. Wife finished it up while I rested, summer sausage was last pulled at around 10hrs.

 

[KeithLBPI]

Wow what a week it's been. Still recovering and dealing with this.

Wife did a good job finishing up. The pepperoni and cheese sticks are the first snack stick ive truly liked. Delicious. Kielbasa and summer sausage good as usual.

Also did 10lbs or brown sugar maple and 10lbs of country sausage grind.

 

[crazymoon]

KLBPI, Fine looking work/sausage !

 

[Smoking Allowed]

NICE!

 

[FenHoglore]

That looks great!!

 

[Brokenhandle]

Nice job!

Ryan

 

[Big_John]

........About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage.

........

Wow... the cheapest I could find last week was $1.99 a lb. Purchased 60 lbs for $120 and thought I was doing good. I would have purchased 200 lbs if I had found it for 59 cents.