The Best of the Wurst....

[SmokinAl]

It sure sounds good!

Al

 

[HalfSmoked]

This is going to be good and your smoking Monday that gives us time to get there or would you rather do UPS?

Warren

 

[indaswamp]

 
This is going to be good and your smoking Monday that gives us time to get there or would you rather do UPS?

Warren

LOL!

 

[crankybuzzard]

I can't help it...I'm a food nut and looks like I am in good company here on SMF.....

YEP! I weighed 165 when I joined! :icon_eek:

 

[indaswamp]

 

I can't help it...I'm a food nut and looks like I am in good company here on SMF.....

YEP! I weighed 165 when I joined!

I have an extremely high metabolism and I am very active. I just LOVE good food!!

 

[indaswamp]

OK, the pork is portioned out into food lugs, 25# for smoked and 30# for the fresh. Lugs are in the freezer to chill the meat for grinding. got the seasonings mixed up, green onions for the green onion sausage are cut up. Now to set up the grinder and chill the tube.....and rinse the casings one last time.

 

[indaswamp]

Couple of pics, for you guys...About ready to go with this deal.

Seasoning for the fresh sausages, green onion on the left, regular fresh on the right; the base seasoning is in the SS bowl.

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• indaswamp
• May 14, 2017

I'll mix the base into the 30# of meat then split it in half to finish mixing the specialty ingredients.

Here is a tip-I use sandwich bags to label the meat in the food lugs while in the freezer. They are easy to write on with a marker and won't soak up meat juice like paper.

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• indaswamp
• May 14, 2017

 

[shyzabrau]

Pretty light on the seasoning!

 

[indaswamp]

Pretty light on the seasoning!

That seasoning mix is for 30# of fresh sausage; 15# green onion and 15# of regular fresh sausage. I have another bowl of almost equal size of the base seasoning for the 25# of smoked.

25# of the base seasoning mix weighs in @ 253 grams, which is comparable to the weight of most store bought mixes made for 25# of meat.

 

[shyzabrau]

That seasoning mix is for 30# of fresh sausage; 15# green onion and 15# of regular fresh sausage. I have another bowl of almost equal size of the base seasoning for the 25# of smoked.

25# of the base seasoning mix weighs in @ 253 grams, which is comparable to the weight of most store bought mixes made for 25# of meat.

Okay. Looks like less. I would typically use about 500-600 grams per 25 pounds. (I've never used a premade mix.)

I'd love to taste your sausages. I'm sure I would change my ways - you're an expert!

 

[hoity toit]

gotta have that crushed red pepper. Sounds bodacious. We do love making sausage

HT

 

[indaswamp]

What a day...MY HANDS ARE STILL COLD!

I did my best to do play by play, but it was difficult with meat paste covered gloved hands. I did go through more gloves than usual! LOL!

Smoked sausage meat paste second grind, cure and seasoning added with water and milk powder about to stuff.

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• indaswamp
• May 14, 2017

Sample patty...

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• indaswamp
• May 14, 2017

Da stuffed smoke links inda ice chest on ice ready to hit the smoke tomorrow...

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• indaswamp
• May 14, 2017

Da fresh sausage grind thru 1/4 plate. I like fresh sausage a little more course than smoked...

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• indaswamp
• May 14, 2017

First casing of fresh sausage off the stuffer before pinching into links...

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• indaswamp
• May 14, 2017

Regular fresh onda left, green onion fresh on the right...

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• indaswamp
• May 14, 2017

up close of the green onion...

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• indaswamp
• May 14, 2017

 

[indaswamp]

Lemme tell ya....that fresh sausage tastes good. Those spring wild hogs were very, very clean. Very mild hint of wild flavor. These links will be awesome once they sit and the seasoning deepens in flavor. Tomorrow I'll be drinkin beers tending the smoker.

 

[pc farmer]

Good looking stuffing skills.

Watching for the smoker pics.

 

[ab canuck]

  Sausage looks great, Way to go,  

That is something I would like to try, Maybe next spring, we will be doing a bike trip through there as well as most of the southern US. Any good places to try food wise that would have wild hog? I love the food in Louisiana, 

 

[indaswamp]

 
  Sausage looks great, Way to go,  

That is something I would like to try, Maybe next spring, we will be doing a bike trip through there as well as most of the southern US. Any good places to try food wise that would have wild hog? I love the food in Louisiana, 

Only way I know that you can buy wild hog is at a grocer in town that started carrying 'wild hog sausage'. No idea how it tastes, I just happened to see it in the freezer case.

 

[indaswamp]

 
Good looking stuffing skills.

Watching for the smoker pics.

Thanks, but looks can be deceiving.....I left the green onion sausage in the freezer a little too long, the top 1" layer was frozen solid when I mixed in the seasonings. When I put it in the stuffer, there were still 1" chunks of frozen meat that clogged up the stuffer tube. That interrupted the even flow of meat paste; would go from nothing to a gusher and that allowed a lot of air pockets in the links-even had two blowouts because of it. Next time I do 3 sausages in one day I'll remember to pull the last batch and put it in the frig. to avoid that issue. The air pockets won't be that much of an issue on fresh sausages, more so a problem when smoking links on the smoker.

 

[indaswamp]

 
gotta have that crushed red pepper. Sounds bodacious. We do love making sausage

HT

The crushed red pepper flakes are cayenne from the garden. They run hot so I backed off on the amount.

 

[indaswamp]

 

Nope. I have just been doing it for many years and had some good hands on teachers. I have a handful of sausages I make and I'm always branching out. I still have not dipped my toes into dry cured products, maybe one day....

But I don't mind sharing what I know with those interested in learning. I'll be the first to tell ya I don't know it all.

 

[shyzabrau]

How far are you from Gulfport? I probably have to head down there soon. Maybe we can exchange a few links and share a brew or two.