Time to Make the Sausage

Discussion in 'Sausage' started by jfleming9232, Nov 22, 2015.

  1. Today was all about sausage making.  Here we have 41 pounds of lean and 8 pounds of fat ready to be processed:


    And after a trip through the grinder:


    Next we add the "Family Secret Spices":


    Tune in next post when we show the stuffing/drying/smoking portion of "Making Sausage"!
     
    smokeymose likes this.
  2. To continue from yesterday........ It's stuffing time!

    (SWMBO loves this part.....NOT!)


    Then some overnight drying:


    And then into the smoker!  Man that smells so good.....


    Soon we will have fresh smoked pork sausage.  Keep Smokin'!
     
    crazymoon likes this.
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JF9232, looks like you've got a charge of sausage !
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If I used the clothes racks for drying sausage I'd be sleeping in my smoker!

    Nice load of sausage!
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    But you'd be warm, and you'd smell really nice! 
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thats a lot of sausage, and a lot of work, but it sure pays off in the long run!

    Nice work, any sliced shots?  I need something to tide me over for a while!
     
  7. No further pics yet.....the last batch of sausage is in the smoker now.  SWMBO is vacuum packaging the first batch.  Can't wait for breakfast in the morning.  I wonder if we'll have sausage.  [​IMG]
     
  8. Thanks!  I went and bought those racks last night specifically because my old rack broke when I tried to put this much sausage on it.  Those things work like a charm, though!
     
  9. Just because you asked so nicely.....

     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That's some good lookin sausages. Great too when the boss will help ya.
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Gracias! I'll make it to supper now! :biggrin:
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    DANG IT MAN!!! Nice job 

    A full smoker is a happy smoker

    DS
     
     
  13. smokeymose

    smokeymose Master of the Pit

    Man, that's a lot of sausage! You're right, the lady doesn't look very enthused about the whole thing LOL, but she sticks with you and vacuum pacs, too. I'm jealous.
    Sorry to have to ask, but I'm new to sausage; Did you use some kind of cure? Is it ok to let them dry overnight without?
    Those cuts on the plate look great!
    Points☺
     
  14. I use pink curing salt in my processing. Just follow the usda recommendations and make sure it's mixed in well. The key is even distribution throughout the product. I don't have a link to the recommendations handy but a quick google search will pull it up. If I remember correctly it's a quarter teaspoon per 100# of meat for sausage. Plus, i hot smoke the sausage so it's fully cooked when I package and freeze.
     
    Last edited: Nov 24, 2015
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

     
  16. That is correct.  Where the heck did i get 100#?  Coffee hasn't kicked in yet, i guess. Note:  review before you post!
     
    Last edited: Nov 24, 2015

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