that time of year again

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cal1956

Master of the Pit
Original poster
Apr 14, 2015
1,068
319
Colorado
its getting close to the time of year that we make smoked sausage for our freinds again , being that almost all my supplys have been depleted its going to get expensive but its something our friends look forward to every year and have already started asking when we going to start making them. so far i have gotten requests for about 120 lbs and i'm sure it will be more before i get everything together but we enjoy doing it almost as much as they enjoy eating it , so its all good haha
 
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check ur local sams website for case sales of pork n beef. or costco , they dont put them out in the coolers but you get cyrovaced fresh stuff at a discount.. it's what they cut up for the show cooler's.
 
i get all my meat from Sams Club by the case , one of the things that makes making the sausage so expensive is that my wife like's the " pretubed " casing from Sauasage Maker that alone adds about $ 60.00 to the cost , then she likes using the premade "vac bags " to package them so when all is said and done, i'll have over
$ 400.00 in making sausage for our friends .....sure hope they apperecate it haha
 
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i get all my meat from Sams Club by the case , one of the things that makes making the sausage so expensive is that my wife like's the " pretubed " casing from Sauasage Maker that alone adds about $ 60.00 to the cost , then she likes using the premade "vac bags " to package them so when all is said and done, i'll have over
$ 400.00 in making sausage for our friends .....sure hope they apperecate it haha
If they don't, I will :)
 
i have been asked many times why i do this when i don't ask for anything in return and refuse to take a penny for it. the simple answer is for the pure pleasure i get from giving it away , another answer is i live over 1000 miles from my nearest family and my friends pay for it all year long in ways that no amount of money ever could
 
i have been asked many times why i do this when i don't ask for anything in return and refuse to take a penny for it. the simple answer is for the pure pleasure i get from giving it away , another answer is i live over 1000 miles from my nearest family and my friends pay for it all year long in ways that no amount of money ever could
You family and friends are blessed then. Am sure they appreciate the work you put into it. My neighbour is from South Africa and a client makes him boerwors. Not sure how authentically African it is from meat in SW England but they smell amazing over the wall.
 
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its getting close to the time of year that we make smoked sausage for our freinds again , being that almost all my supplys have been depleted its going to get expensive but its something our friends look forward to every year and have already started asking when we going to start making them. so far i have gotten requests for about 120 lbs and i'm sure it will be more before i get everything together but we enjoy doing it almost as much as they enjoy eating it , so its all good haha
I certainly see why you have the water powered stuffer. At this point I can't even imagine making 10lbs.

I guess if I get good enough and make interesting sausage like andouille, maybe someone other then family might want some.

Anyway, I'm impressed.
 
Good on you! Love your generosity. Like most everyone I too spread my makings around and enjoy the feedback .it's priceless to me.
 
its getting close to the time of year that we make smoked sausage for our freinds again , being that almost all my supplys have been depleted its going to get expensive but its something our friends look forward to every year and have already started asking when we going to start making them. so far i have gotten requests for about 120 lbs and i'm sure it will be more before i get everything together but we enjoy doing it almost as much as they enjoy eating it , so its all good haha
How did this years sausage making go? Any finished pictures? What kind of seasonings and casings do you use? How long and what temp do you smoke them? Thanks for the info
 
the truth is i am running late making them this year, we are having to do some unexpected renovations on some of our rental property and i am behind on the sausage making, i am hoping to be finished in a week or so then take break and rest . with any luck i can start making sausage around the 1st week of July, the wife and i have been discussing it and think we need to split the load into 1/2 in July and do the other 1/2 in August , the older we get the harder it seems to be but the plan is still to do about 70 - 80 lbs of smoked sausage and 30-40 lbs of polish sausage by sometime in August
what can i say ...life happens and things don't always go on our schedule .
to answer your questions , we get our smoked sausage seasoning from " rebel Butcher suppy , my wife like's the pretubed 32 MM hog casings from " sausage maker "
i smoke them at temp ( on my stack ) of around 100-110 degree's using a heavy smoke for 1-1/2 hours . remove them and give them a cold water bath and then they go directly into vac bags and into the freezer
 
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