summer sausage!

Discussion in 'Sausage' started by areallynicegirl, May 29, 2015.

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    Here is the new sausage stuffer lol. It works great for the 5 lbs of meat I had, but I would never do this if iI had 50lbs to do. I added a tsp of Prague powder #1 to this mix.
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    I cut the bottom off of the funnel. The casings fit perfectly. The mix in the bowl looks terrible in the pic. Its really not that bad.

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    Now the sausage is in the fridge drying out a little, I mixed it last night and packed it this morning.

    Fingers crossed everyone!!
    dirtsailor2003 and gary s like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    There ya go! Cheap and easy! All the extra work makes the sausage taste better!

    POINTS for making it work!
  3. Woo hoo!! My first points! How exciting! Thanks!!
  4. Well the sausage has been in for a couple hours, the garage smells awesome!
  5. Nice looking sausage   I like it !![​IMG]

  6. Thank you!!
  7. Well here it is.......

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    The casings have some good color but now are all wrinkled up and ugly :( I hand stuffed these so I think that could be some of it, also maybe the fat rendered too much?

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    Interior- they look pretty, taste pretty good. I probably should've waited til morning to taste but I was dying of curiosity.

    Hubby gave his approval!
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As long as it tastes good that's all that matters. Some of it may have to do with the fact that you didn't get them filled as tight. What temps did you smoke a at and what internal temp did you take the sausage to? Did you water bath in ice water after pulling from the smoker?
  9. The sausages went to 150. As far as smoking temp all I have is a little chief that is stock out of the box. I have a good thermometer but the stupid battery was dead and I didn't know that until iI tried to use it at 10 last night. We live way out of town so I can't just run to the store when I want. So iI have a little analog instant read I used to temp the sausage but wasn't super useful to temp the box. After hubby gets paid we talked about getting a nice digital to keep an eye on the box. Also, I didn't have any ice but I did water bath them, and then I put them in the fridge. I stuck a pan of water in the freezer to try to chill it as much as possible and then put the sausages in that. Again, didn't realize I didn't have any ice before it was too late and we kick it old school around here- no ice maker lol. Couldn't run iinto town just for ice so had to roll with iit.

    I was glad to have a small batch to work all those kinks out on and now I feel like i have a better idea of how I want to set up and what iI need to have ready to go.
  10. shoebe

    shoebe Meat Mopper SMF Premier Member

    Nice work, they look great 
  11. Thank you!!
  12. all it matters is taste and texture. the wrinkling is probably from packing in some air also while stuffing, maybe a bit high temp getting some fat-out, bu if the taste and texture is good, who cares?

    well done for macgyver'ing a solution that worked for you!
  13. Well done, they look great to me!  Was this your first one?  I haven't made enough to be very helpful, but they do look good.


  14. Thank you! The taste and texture were great. In fact, we went to a grad BBQ after church for all the seniors (including my oldest son!!!) And we came home exhausted so we had sausage and cheese for dinner! It was pretty good!

    I have basically a zero budget right now, the tranny went out in my Windstar so we are saving cash for a suburban that will haul the kids and pull the camp trailer. So I feel like I can do my part since iI stay home by figuring out ways to be resourceful with what the Lord graciously provides.

    Ed, yes!!! My first sausage! It was a lot of fun and I am looking forward to more!
    Thank you for your kind words!

    tjmitche likes this.
  15. larryp

    larryp Fire Starter

    That's awesome! I went without making sausages for a few weeks because I hated stuffing with the meat grinder so much that I decided not to do anymore until I got a proper stuffer. Now I feel like a complete wimp... you're using a plastic funnel and smiling while you do it. Nice sausages!
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice job, nice girl!!!! Great firsts for sure you will get the hang of it. 

    A full smoker is a happy smoker

  17. Thanks guys!! Necessity is the mother of invention as they say lol!
  18. smokinnewb9085

    smokinnewb9085 Fire Starter

    Just got it recently built mansion of a smokehouse cant figure out why my summer sausage turned out like meatloaf gotta be simple fix...been grillen for the last fifteen years but its my first smoker...had a couple temp issues too...idk if im posting on the rite part of the site...first post just joined forgive me lol
  19. Did you use any cure #1? Welcome BTW! Go to the Roll Call board and introduce yourself :)

    If you post your recipe and process as a new thread you will get tons of help from these guys!! Everyone here is so awesome about sharing what they know!! I've only done sausage a couple times but I learned a lot in the process.

    Welcome to SMF!!
  20. smokinnewb9085

    smokinnewb9085 Fire Starter

    I only have a tablet how do I get to the roll call board¿

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