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Making some more sausage..... #6416624 08/20/16 04:52 AM
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skinnerback Offline OP
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My big baby girl rinsing casings..She's my best helper in the kitchen. Her brother is more focused on football and his girlfriend. grin



Meat ground/mixed/ready to stuff...this is a mild batch so that my little ones will like it. Spicy to come later....



Stuffed, and will chill in the fridge until I knock the dust off the smokehouse manyana...



Only made a small batch this time (25 lbs). Wanted to make 50 but lost my help. My oldest boy is about to leave for college and the kids & their cousins wanted to go watch movies so, OK....I'll just do 25 lbs of breakfast sausage tomorrow with the rest. Didn't really want to fire up the smokehouse for just 25 lbs but oh well. Wanted to send a cooler of sausage & other things with him. More pics to come......

Re: Making some more sausage..... [Re: skinnerback] #6416729 08/20/16 12:09 PM
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Looks awesome. grill

Re: Making some more sausage..... [Re: skinnerback] #6416862 08/20/16 03:16 PM
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food


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Re: Making some more sausage..... [Re: skinnerback] #6416895 08/20/16 03:56 PM
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I don't know how you are set for weapons....but that girl is a sweetie.....beautiful young lady (thank God I had boys)......anything I have (guns, knives, spears, large rocks, etc.) that you might use to intimidate any young gentlemen into treating her with respect and admiration she deserves is yours for the asking....

All kidding aside.....You have a some wonderful kids Sir! up They are blessed to have a man like you as their father....

....sausage looks great too.... food


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Re: Making some more sausage..... [Re: skinnerback] #6416899 08/20/16 04:01 PM
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Re: Making some more sausage..... [Re: skinnerback] #6416925 08/20/16 04:37 PM
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Re: Making some more sausage..... [Re: SnakeWrangler] #6417059 08/20/16 06:42 PM
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Originally Posted By: SnakeWrangler
I don't know how you are set for weapons....but that girl is a sweetie.....beautiful young lady (thank God I had boys)......anything I have (guns, knives, spears, large rocks, etc.) that you might use to intimidate any young gentlemen into treating her with respect and admiration she deserves is yours for the asking....

All kidding aside.....You have a some wonderful kids Sir! up They are blessed to have a man like you as their father....

....sausage looks great too.... food



Thanks brother, I appreciate that. As far as weapons...well, I'll just say there's a few around. grin I actually just picked up a new carry gun in 45 ACP, love this gun.



Bout to fire up the smokehouse, more pics to come....

Re: Making some more sausage..... [Re: skinnerback] #6417249 08/20/16 09:35 PM
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In they go. I have GOT to build a sausage table so I have more room to work with and can measure length/weight better, I was off on a few. Bothers me that they're not the same length but oh well.


Re: Making some more sausage..... [Re: skinnerback] #6417276 08/20/16 09:53 PM
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Originally Posted By: skinnerback
In they go. I have GOT to build a sausage table so I have more room to work with and can measure length/weight better, I was off on a few. Bothers me that they're not the same length but oh well.



They'll all eat the same, one bite at a time! Looks great! I'm making a 1 lb test batch tomorrow to judge some spices, then will make 40lbs next weekend.

I need a great jalapeno-cheddar link sausage recipe, if anybody has one.


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Re: Making some more sausage..... [Re: skinnerback] #6417341 08/20/16 10:43 PM
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Making sausage??

You guys must be cleaning out the freezer getting ready for deer season.

Looks great, but I usually wait for cooler weather. I must say, that batch is making me envious & has got me thinking!


"Who controls the past controls the future. Who controls the present controls the past.” - George Orwell
Re: Making some more sausage..... [Re: QuitShootinYoungBucks] #6417389 08/20/16 11:19 PM
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Originally Posted By: QuitShootinYoungBucks
Originally Posted By: skinnerback
In they go. I have GOT to build a sausage table so I have more room to work with and can measure length/weight better, I was off on a few. Bothers me that they're not the same length but oh well.



They'll all eat the same, one bite at a time! Looks great! I'm making a 1 lb test batch tomorrow to judge some spices, then will make 40lbs next weekend.

I need a great jalapeno-cheddar link sausage recipe, if anybody has one.


I use AC Legg's Old Plantation seasoning and add to it. I like it a lot. What I've done in the past, is use that brand of seasoning and added to it minced garlic/butchers grind black pepper/Hungarian Smoked Paprika/fresh minced jalapenos/high temp cheese. I have not yet added regular cheddar out of fear of it melting too much but I plan on doing so soon....and thank you.

Re: Making some more sausage..... [Re: pertnear] #6417397 08/20/16 11:25 PM
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Originally Posted By: pertnear
Making sausage??

You guys must be cleaning out the freezer getting ready for deer season.

Looks great, but I usually wait for cooler weather. I must say, that batch is making me envious & has got me thinking!


roflmao No Sir/Ma'am...I make sausage year round. When I run out I make more, even if it's 100 degrees. If it's cold enough out I prefer to do most of the dirty work outside. If not, I do it in the kitchen. There are a number of things I like to cook that require a good quality smoked pork sausage. Nothing I have ever found in any store can come close to the flavor of a good homemade smoked sausage....so come snow/sleet/burning heat I gettrdone! grin

Re: Making some more sausage..... [Re: skinnerback] #6417403 08/20/16 11:28 PM
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I've got a BUNCH of Nilgai meat coming and am about to make a bunch more. I have estimated my smokehouse to be able to handle 100-120 lbs of rings at a time, about to put her to the test. up

Re: Making some more sausage..... [Re: skinnerback] #6417552 08/21/16 01:00 AM
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Originally Posted By: skinnerback
I've got a BUNCH of Nilgai meat coming and am about to make a bunch more. I have estimated my smokehouse to be able to handle 100-120 lbs of rings at a time, about to put her to the test. up
flehan


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Making some more sausage..... [Re: skinnerback] #6417576 08/21/16 01:21 AM
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Originally Posted By: skinnerback
In they go. I have GOT to build a sausage table so I have more room to work with and can measure length/weight better, I was off on a few. Bothers me that they're not the same length but oh well.

I can get you an address to send those imperfect ones too. food


Bobby Barnett

Re: Making some more sausage..... [Re: skinnerback] #6417616 08/21/16 01:55 AM
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Gettin' some color, few more hours to go. food


Re: Making some more sausage..... [Re: skinnerback] #6417618 08/21/16 01:56 AM
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How long does it take to smoke them? Do you have a time or internal temp or just based on experience? Looks great Sir!


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: Making some more sausage..... [Re: SnakeWrangler] #6417663 08/21/16 02:14 AM
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Originally Posted By: SnakeWrangler
How long does it take to smoke them? Do you have a time or internal temp or just based on experience? Looks great Sir!


I pull them and put them into a quick ice bath when the internal temp hits 152-153 (another good use for the big coolers - straight out of shack & into cooler bath and I think the YETI coolers make them taste better grin) . I have probes in the sausages on both sides and monitor them. Through experience with this smoke shack I have learned that 6-8 hrs of hickory smoke is perfect for my liking. Smoke time slows down some when it's cold & windy out but the shack is insulated SS so does pretty well regardless. 45 min to 1 1/2 hrs low heat/with fan going/no smoke to get the casings where I want them. Then start pumping smoke and ramping up temp. After a quick ice bath I bring them in the house and air dry under a fan, then put them in the fridge overnight & package/freeze the next day. I like to let the smoked sausages get cold in the fridge overnight before vacuum packing because they will constrict more when they get cold. When I bag I want a tight seal - NO air.

Re: Making some more sausage..... [Re: skinnerback] #6417746 08/21/16 03:39 AM
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Still trucking. This is the fattiest sausage I've ever made, curious to see if I'm gonna like it or not. I don't like fatty sausage.


Re: Making some more sausage..... [Re: skinnerback] #6417854 08/21/16 07:27 AM
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Done and drying. Test batch in the oven. Will wait before I judge.




Last edited by skinnerback; 08/21/16 07:29 AM.
Re: Making some more sausage..... [Re: skinnerback] #6417898 08/21/16 12:19 PM
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You do a real good looking sausage. Probably tastes as good as it looks.

Re: Making some more sausage..... [Re: skinnerback] #6417977 08/21/16 02:02 PM
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As much as I agree, Don, I would never tell a man how good his sausage looks! roflmao


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Re: Making some more sausage..... [Re: don k] #6418269 08/21/16 06:19 PM
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Originally Posted By: don k
You do a real good looking sausage. Probably tastes as good as it looks.


Thanks Don. It turned out ok, but I like feral pork mixed with bacon better. I've always used feral pork cut with just the right amount of bacon but am out of meat right now, so I used domestic pork butts this time. Flavor isn't the same and it's a little too fatty for me. I don't like a real greasy sausage.

Re: Making some more sausage..... [Re: poisonivie] #6418270 08/21/16 06:20 PM
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Originally Posted By: poisonivie
As much as I agree, Don, I would never tell a man how good his sausage looks! roflmao


grin

Re: Making some more sausage..... [Re: skinnerback] #6418335 08/21/16 07:26 PM
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I like it much better fried up crispy in a skillet, pretty darn good!



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