Taking advantage of the cool weather, First sausage of the Holiday Season : Q-View - a few pics

[hoity toit]

Had a pretty good season on the deer lease and with the cool weather we are experiencing right now, I wanted to get a few sausages stuffed for the holidays. Enjoy !   My new "mixer" is a Dewalt 18 volt cordless drill with a stainless steel sheetrock mud paddle running on low speed to to the hard work on the cold meat.

IMG_3427[1].JPG

• hoity toit
• Dec 12, 2012

IMG_3428[1].JPG

• hoity toit
• Dec 12, 2012

It coming out great however I still have a problem twisting and tying so if y'all have any secrets to share please post. I have been making sausage for 30 yrs but I always manage to bust a few of them.

IMG_3434[1].JPG

• hoity toit
• Dec 12, 2012

I have a fan blowing on them to dry the casings, 1st rack goes in tonight, the rest tomorrow morning. Its cold here tonight, in the 30's.

IMG_3436[1].JPG

• hoity toit
• Dec 12, 2012

First batch in. Note Todds A-maz-n smoker tray in the bottom left , with the Pitmaster pellets he shipped me this week. Also 3 mavericks watchin the temp. 120 to 130 - 140 - 168 and pull out to an ice bath at 155 or so.    NEPAS ???

IMG_3437[1].JPG

• hoity toit
• Dec 12, 2012

The rest are in the walkin cooler to be smoked in the morning. Another deer in the background to bone out this weekend. Whew, this is work...ahhh not really. Its Christmas presents I give out to family and friends.

IMG_3422[1].JPG

• hoity toit
• Dec 12, 2012

Will go good with the cheese I smoked a few days ago... Next up " Summer Sausage".  That'll happen next week.

Give me some feed back on the twisting and/or tieing on the sausage.,how do the rest of ya'll do it and why?

thanks in advance.

 

[hoity toit]

Had a pretty good season on the deer lease and with the cool weather we are experiencing right now, I wanted to get a few sausages stuffed for the holidays. Enjoy !   My new "mixer" is a Dewalt 18 volt cordless drill with a stainless steel sheetrock mud paddle running on low speed to to the hard work on the cold meat.

IMG_3427[1].JPG

• hoity toit
• Dec 12, 2012

IMG_3428[1].JPG

• hoity toit
• Dec 12, 2012

It coming out great however I still have a problem twisting and tying so if y'all have any secrets to share please post. I have been making sausage for 30 yrs but I always manage to bust a few of them.

IMG_3434[1].JPG

• hoity toit
• Dec 12, 2012

I have a fan blowing on them to dry the casings, 1st rack goes in tonight, the rest tomorrow morning. Its cold here tonight, in the 30's.

IMG_3436[1].JPG

• hoity toit
• Dec 12, 2012

First batch in. Note Todds A-maz-n smoker tray in the bottom left , with the Pitmaster pellets he shipped me this week. Also 3 mavericks watchin the temp. 120 to 130 - 140 - 168 and pull out to an ice bath at 155 or so.    NEPAS ???

IMG_3437[1].JPG

• hoity toit
• Dec 12, 2012

The rest are in the walkin cooler to be smoked in the morning. Another deer in the background to bone out this weekend. Whew, this is work...ahhh not really. Its Christmas presents I give out to family and friends.

IMG_3422[1].JPG

• hoity toit
• Dec 12, 2012

Will go good with the cheese I smoked a few days ago... Next up " Summer Sausage".  That'll happen next week.

Give me some feed back on the twisting and/or tieing on the sausage.,how do the rest of ya'll do it and why?

thanks in advance.

I also get my 40" tomorrow UPS bring it., I finally bit the bullet on it.

 

[boykjo]

When I am making ring kielbasa I tie everyone of them as I make each one. It is very time consuming but worth it to pack them tight and get consistent lengths. Tying also helps keep the meat in when smoking, not laying at the bottom of the smoker. For links I pack loosely and twist one way then the other way and so on. I am going to try twisting on some hot dogs next time.. I have been tying and its a lot of work for 22-24mm casings....

The sausage looks great

Joe
 

 

[hoity toit]

I also get my 40" tomorrow UPS bring it., I finally bit the bullet on it.

IMG_3439[1].JPG

• hoity toit
• Dec 13, 2012

[h1]They are finished and look good. Into the walk in in the background for the night and the others get smoked in the morning. ! Chow..

[/h1]

 

[smoking b]

Does your new mixer do a decent job?

 

[hoity toit]

Does your new mixer do a decent job?

Actually this was the second time I used it and it sure beats cold fingers mixing the meat. I got a big tub with rope handles at Wal Mart for like 5 bucks, it maybe a 10-12 gallon thing., I run the drill on low speed and gradually add the seasoning, mix, then add more seasoning,., mix,, a little cure, mix....you get the idea...works for me since I usually have to do all of this by myself.. The mud mixer is available a Hpme depo and Lowes,,,, i duuno, 15 bucks or so. works for me especially when it get all sticky and everything.

 

[smoking b]

Thanks - I like that idea 

 

[driedstick]

Looks great good job.

 

[atcnick]

Great idea on the mixing paddle. It's probably easier to cleanup than a real meat mixer too, I bet.

 

[smokinhusker]

Great looking sausage! and the mixer is pretty cool too.

 

[fpnmf]

Looking good!!

We are needing a big batch of sausage,,,gonna get started soon...

Craig

 

[woodcutter]

I have had trouble with knots on heavy rings on more than occasion. I do them one at a time like boykjo but it never seems to fail that when I hang them to dry, some knots will slip  and they will be hanging by one end. I gave up hanging them by the knots a turn them upside down.

DSCN7262.JPG

• woodcutter
• Aug 27, 2012
• sausage-making

They do get a little dowel kink on the loop end but I wrap them in freezer paper and it doesn't seem to matter much. I think hanging them upside down has helped my blood pressure!

Very nice job on your sausage!

 

[hoity toit]

I may to try that way.,.thanks for the comments too.

I have had trouble with knots on heavy rings on more than occasion. I do them one at a time like boykjo but it never seems to fail that when I hang them to dry, some knots will slip  and they will be hanging by one end. I gave up hanging them by the knots a turn them upside down.

DSCN7262.JPG

• woodcutter
• Aug 27, 2012
• sausage-making

They do get a little dowel kink on the loop end but I wrap them in freezer paper and it doesn't seem to matter much. I think hanging them upside down has helped my blood pressure!

Very nice job on your sausage!

 

[hoity toit]

Looking good!!
We are needing a big batch of sausage,,,gonna get started soon...
Craig

We are supposed to get time to make some more this friday and saturday,,,60 lbs or so.

 

[hoity toit]

Great looking sausage! and the mixer is pretty cool too.

Thanks for the comments..the mixer is easy to clean too,,,add soap and hot water and bleach to the same bucket, stir with the drill and get it all clean in one swoop. Wipe dry.