Making sausage next weekend. Started curing 50# of bacon for the smokehouse tonight.
Sounds like a lot but it just disappears.

Kinda dicked here. Buddy out the next two weekends and I am out the following two.

Making more breakfast sausage tomorrow myself., but only around 10lbs this time.

Very cool, we enjoy the heck out of our yearly sausage making.
We usually do this about the middle of January. Several of the guys will shoot a deer the last weekend of season and just leave it hang till sausage weekend.
This year was less than normal. Seven guys, 280 pounds of sausage.
It is amazing how much just a handful of guys can drink.

It’s definitely a labor of love. Been making sausage with same folks for a lot of years.
They built a new smokehouse a couple of years ago. The old one was mortar, rock and cedar. With 6 foot ceilings. Ouch
Always plenty to eat and way too much to drink!

Nice

Our shed turned smoke house works much better than our old soda machine. We put 480 pounds in there one year.
Same group of guys every year, it is just a matter of how much sausage they want.
We learned the art from our friends in New Braunfels and branched out and do our own thing now. Those old Germans really know how to make sausage, and panhaus

I’m not sure what’s best about sausage making… the company the sausage or the jokes!

Nice Setup Simple.
Looks like rain or at least a humid weekend. We will be running the AC for sure.

RedChevy, stuffing sausage jokes never get old. I first heard them in German and they translate pretty spot on. 😁

Learned never go to a wedding after making 1,100 pounds of sausage while consuming 2 & 1/2 handles of crown. We'll never make that much at once again. Never, no way.

Btw, my personal batch seems always to be in excess of 200 pounds. We try to keep the total per day at 600 or less. The main stays of the crew typically will do this two to four times. It does seem to be getting less over the years. Having sufficient freezer space to store the field product is one of the bigger reasons for this decline. That and people just making poor choices.

Good, simple and easy to access set up. Thumbs up there. Now if you can get the cutter to provide more uniformity in the links, that would make that photo even better.

Anal aren't we now Hud...

That link on bottom far left is what we would refer to as being a brother in law link.

Coming from the guy with 19 different characteristics to review when aging a deer on the hoof, this is high praise indeed.

We always called them the “helper” links. For the folks that show up to help, but don’t hunt.
Also love to blame the kids for tying too loose when there’s a couple links on the floor the next morning.

We had four links hit the floor this year, our tyers are more reliable than the link cutter.
I had to move the long ones to the bottom as they were bumping into the row below. I am the hanger.

If you are going to quote me at least get it right.....

I was thinking 19 was cutting you short.

Yep, just easily proving a point.

Yes pulling the trigger is the easy part:

That is a thing of beauty.

Good stuff. Getting ready to make some more here as well.

Wow!!!!

That looks like a lot of work in that pic!!!

Small group today.
Couple hundred pounds of sausage and about 100 pounds of bacon.
A lot of work but very rewarding.