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Author Topic: Sausage project in the works  (Read 3569 times)

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Offline Sailor1

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Sausage project in the works
« Reply #-1 on: October 31, 2014, 06:58:52 PM »
Gotta bit of a sausage project for tomorrow.  1st step is to grind up 5 pounds of Butt so it will be ready in the morning.  Going to get my spices measured out tonight so they will be ready for in the morning.

5 pounds of Butt all ground up.  This will be mixed in with the Ground Beef.


The rest of the players are in the fridge.  Got a 10 pound roll of 80/20 beef from Restaurant Depot and a 30 pound bag of ground deer that has been cut with ground pork.


Got my spices ready to be weighed out in grams.  Got some pickling salt, Course grind black pepper, crushed red pepper, paprika, granulated garlic, cayenne pepper, chili powder and a wee bit of some Florida Palmetto Honey produced by a local beekeeper. 


Will be back tomorrow and show you what we is a makin  ;D
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Offline teesquare

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Re: Sausage project in the works
« on: October 31, 2014, 07:09:46 PM »
Knife, fork and napkin at the ready! ;D
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Offline RAD

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Re: Sausage project in the works
« Reply #1 on: October 31, 2014, 07:33:07 PM »
no knife, fork or napkin needed. I'm ready
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Offline CDN Smoker

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Re: Sausage project in the works
« Reply #2 on: October 31, 2014, 07:39:38 PM »
While you guys are getting ready I'm eating ;D
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Offline sliding_billy

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Re: Sausage project in the works
« Reply #3 on: October 31, 2014, 11:55:06 PM »
Is it done yet?  :D
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Offline nepas

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Re: Sausage project in the works
« Reply #4 on: November 01, 2014, 09:13:34 AM »
I know
I know
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Offline TMB

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Re: Sausage project in the works
« Reply #5 on: November 01, 2014, 09:15:59 AM »
Waiting! ;) ;)
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Offline Sailor1

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Re: Sausage project in the works
« Reply #6 on: November 01, 2014, 02:34:06 PM »
Got a bit of a late start this morning.  Ain't that they way it goes? 

At any rate I got the 2 concoctions mixed up. One on the left is for the deer and the one on the right is for the cow.


Loaded the Kirby Mixer up with the 30 pounds of deer.


About 1 1/2 minutes later we got her all mixed up.  Love that mixer for doing big batches  ;)


30 pounds of deer in the lug ready for a stuffing party.


Gotta a bit of stuffing going on.  Momma kicked me out of the kitchen so I set up shop on the back patio in the screened in patio.  It was nice and cool out there this morning.  Lot cooler than in the house.


Rick (NEPAS) talked me into getting the Dakotha stuffer.  My 5lb Grizzly works great for small batches but my arm and elbow were getting pretty sore from cranking. 

Got the deer all stuffed up and ready to go in the smoker.


Went and mixed up the 15 pound of cow/pork and it is ready for stuffing.


Got it all stuffed and ready to join the sticks for smoking.  These are ring bologna minus the ring  ;D  Will smoke these and then water bath them.  Then Sunday they will be part of another project.
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Offline RAD

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Re: Sausage project in the works
« Reply #7 on: November 01, 2014, 03:19:10 PM »
You got a lot going on. Can't wait to see it all finished.
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Offline Las Vegan Cajun

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Re: Sausage project in the works
« Reply #8 on: November 01, 2014, 05:52:53 PM »
Looking good, watching this one. ;)
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Offline Sailor1

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Re: Sausage project in the works
« Reply #9 on: November 03, 2014, 05:08:35 PM »
Sorry it took so long to get back as I have been sort of busy.  Did not get photos of the finished snack sticks.  As for the chubs, they got cut up and put in jars and got pickled.  Got 14 quarts of spicy picked sausage.  Made these before but always did a cold pack and kept them in the fridge.  About a month ago I tried to can them so I didn't have to keep them in the fridge.  I boiled the mix just as I normally do but instead of letting it cool I poured it in the jars and then placed the jars in boiling water for 5 mins.  The lids all started popping saying they is sealed.  The only thing that is different in cold packing them and sealing them is the boiling does bring out some of the fat which floats to the top.  The sausages are very moist and juicy from the pickling and does not seem to hurt the product.  I just opened the last jar that I did a month ago and it is just as fresh as the day I canned it.  These ain't going to last long.  They don't look as purdy as store bought ones but they are a heck of a lot better!  ;D

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Offline TentHunteR

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Re: Sausage project in the works
« Reply #10 on: November 03, 2014, 06:05:25 PM »
Way cool project, Jim! 

Quote from: Sailor1
They don't look as purdy as store bought ones but they are a heck of a lot better!

I'll take better tasting any day!
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Offline teesquare

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Re: Sausage project in the works
« Reply #11 on: November 03, 2014, 06:09:33 PM »
I will volunteer to adopt any of the "ugly puppies" in the litter! ;D They look mouth watering to me Jim!
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BBQ is neither verb or noun. It is an experience.
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Offline CANNON-MAN

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Re: Sausage project in the works
« Reply #12 on: November 04, 2014, 01:19:04 PM »
Nice project Jim
Now where have I seen those casings before?? I would like to pickle some of my German Frankfurters some time. Would you consider sharing the brine recipe some time?? I Tried once and the brine was not right. I don't remember which one I tried but if you say it is good I am going to trust you.
kc
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Offline SmokinKat

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Re: Sausage project in the works
« Reply #13 on: November 04, 2014, 02:53:36 PM »
Boy oh boy, what a load of good treats!!  I've never had pickled sausage before, that sounds amazing!
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