Say ELK Sausage

[BGKYSmoker]

Oh Yeah

A friend dropped off a bunch of these 2 lb packs today and said make yourself something.

 

[roller]

 

[couger78]

I see chili, I see sausage, I see more sticks, I see jerky, I see bologna, I see.........

.

 

[BGKYSmoker]

Course grind on the elk. Looks like a stick time. Pretty lean as i thought so its going to get a cut in.

Still frozen. Just a tad over 4 1/4 lbs. When thawed prob looking at 4 lbs

Mix

 

[SmokinAl]

   

 

[Bearcarver]

   

You'd think one of the NEPAS triplets would give us some Beef Sticks to gnaw on while we wait.

I'm getting a little tired of popcorn!!!

Bear

 

[roller]

Bear try some Cornbread dipped in some Butter Milk Chicken Marinate....

 

[BGKYSmoker]

Put the course ground elk through the medium plate.

Ran out of brisket trim so i had to grind some butt.

Ground the butt  through the fine plate.

Might as well bag some for the next round.

 

[SmokinAl]

OK  Big box!

     

 

[Bearcarver]

Bear try some Cornbread dipped in some Butter Milk Chicken Marinate....

I saw that one---After the marinating gives you more flavor---LOL---That was funny.

Bear

 

[BGKYSmoker]

Bear

I'm going to drive your way and give you some sticks. Just let me know when the 3 of us can come down...HAHA

Got the pork cut in with the elk, seasoned and ready to stuff-n-smoke tomorrow.

 

[jefflisa828]

oh man nepas thanks for your help with the stuffer it's in the works. aaaand you guy's should have seen the look on my wifes face when I saw this post sat down and said oh boy can't wait to see more nepas sausage lmao. I always look forward to your sausage posts

 

[BGKYSmoker]

oh man nepas thanks for your help with the stuffer it's in the works. aaaand you guy's should have seen the look on my wifes face when I saw this post sat down and said oh boy can't wait to see more nepas sausage lmao. I always look forward to your sausage posts

Did you contact Kirby or ya just going to build it.

Oh yeah your on the road to being hooked on sausage. I like sausage because you can do so much with it, smoke, bbq, cold smoke, age, dry on and on.

 

[fpnmf]

Looks great..

Almost settled in.. gonna start back making sausage next week ...all the frozen stuff and Boykjos is gone..

  Craig

 

[alaskanbear]

Making me hungry..lol

 

[ak1]

Wow!!!!!

 That looks good so far.

 

[africanmeat]

Did you Guy's in America  got the end off the recipe , because     It did not arrived to Africa yet

Ahron

 

[roller]

Louisiana must have blocked it also because it did not mak it here either...

 

[BGKYSmoker]

My friend asked me how do the big guys get their casing so soft and chewy?

Thats easy.

Soak the collagen casings. They turn into protein lined casings and hug the meat.

Extruding sticks from the stuffer.

My Mc Guiver lazy susan.

This is whats left in the tube.

Going with some pellets.

Lid on so they dont flame up.

Hanging at 130* for 1.5 hours before some smoke.

OH YEAH SMOKE SOON.

 

[beer-b-q]

Looks great as usual but I have a question.

Are you sextuplets?

Where do you find the time to make all the sausage you make....