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Discussion in 'Sausage' started by nepas, May 7, 2011.
A friend dropped off a bunch of these 2 lb packs today and said make yourself something.
It says chili meat on the package. I'd start there.Smoked meat loaf/meat balls, etc. Nice score.
I see chili, I see sausage, I see more sticks, I see jerky, I see bologna, I see.........
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
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 try some Cornbread dipped in some Butter Milk Chicken Marinate....
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.
OK Big box!
I saw that one---After the marinating gives you more flavor---LOL---That was funny.
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.
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.
Almost settled in.. gonna start back making sausage next week ...all the frozen stuff and Boykjos is gone..
Making me hungry..lol
That looks good so far.
Did you Guy's in America got the end off the recipe , because It did not arrived to Africa yet
Louisiana must have blocked it also because it did not mak it here either...
My friend asked me how do the big guys get their casing so soft and chewy?
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.