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A little sausage makin
#2288648
11/11/17 08:36 AM
11/11/17 08:36 AM
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Joined: Dec 2009
Posts: 9,145
USA
marshmud991
OP
14 point
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OP
14 point
Joined: Dec 2009
Posts: 9,145
USA
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Can't cut rice today so I decided to make a little bit of sausage to try a different seasoning recipe. Also decided to do a picture thingy of the way I do it.  I weigh out 20lbs of pork and 10lbs of deer that has been cubed to fit thru grinder.  Measure out my seasoning(for a 30lb batch of meat)  Season meat and mix really good.  Ground up and put back in mixing tub. Add a little water (pint and a half) and mix again.  Fill up canister for stuffer.  Stuff in natural hog casing.  Hang in smokehouse making sure they aren't touching.  Put a few oak logs on the fire and let it smoke. Got sit under the shade tree with the cooler of beer and relax for a couple hours until sausage is smoked. Check temp Fromm time to time keeping it around the 170-180 range.
Last edited by marshmud991; 11/11/17 08:40 AM.
It's hard to kiss the lips at night that chews your a$$ all day long.
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Re: A little sausage makin
[Re: marshmud991]
#2288659
11/11/17 08:56 AM
11/11/17 08:56 AM
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Joined: Nov 2014
Posts: 6,410
Elba
Farmer64
12 point
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12 point
Joined: Nov 2014
Posts: 6,410
Elba
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Man that's gonna be good. Thanks for posting.
American by birth Southern by the grace of God.....
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Re: A little sausage makin
[Re: marshmud991]
#2288737
11/11/17 11:07 AM
11/11/17 11:07 AM
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Joined: Apr 2016
Posts: 1,309
USA
Maggie123
Doe
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Doe
Joined: Apr 2016
Posts: 1,309
USA
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Looks awesome and you sure have the equipment to do it!! Great job!!!!
Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
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Re: A little sausage makin
[Re: blade]
#2289697
11/12/17 02:29 AM
11/12/17 02:29 AM
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Joined: Dec 2009
Posts: 9,145
USA
marshmud991
OP
14 point
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OP
14 point
Joined: Dec 2009
Posts: 9,145
USA
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How long do you smoke them, Marsh? Until they get that certain look and feel I like. Depending on how much I have hanging, it usually takes 4-6 hrs. I like to smoke them slow and not to heavy on the smoke. I like them to snap when you break a piece off.
It's hard to kiss the lips at night that chews your a$$ all day long.
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Re: A little sausage makin
[Re: blumsden]
#2292508
11/14/17 08:05 AM
11/14/17 08:05 AM
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Joined: Dec 2009
Posts: 9,145
USA
marshmud991
OP
14 point
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OP
14 point
Joined: Dec 2009
Posts: 9,145
USA
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Tell us a little about your smoke house, I've always wanted to build one. Size? Airflow? How you regulate temps and so on. That sausage looks like some fine eating. I slobbered a little bit on the keyboard. It's just a simple wood frame 6'x6' with medal siding on it. As for as temp control, I drilled small holes in a 4ft piece if 1/2" pipe and have propane for the heat. I stack green oak wood on the burner and control temp with a regulator. I try to keep my temp around 170 deg and toward the end of the smoking process I will raise temp to around 200deg to do what we call sweating it. Which is to render out a little more of the fat and to shrink the casing, thus the wrinkles you see in pic.
Last edited by marshmud991; 11/14/17 09:20 AM.
It's hard to kiss the lips at night that chews your a$$ all day long.
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Re: A little sausage makin
[Re: marshmud991]
#2293718
11/15/17 04:20 AM
11/15/17 04:20 AM
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Joined: Apr 2016
Posts: 1,309
USA
Maggie123
Doe
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Doe
Joined: Apr 2016
Posts: 1,309
USA
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Tell us a little about your smoke house, I've always wanted to build one. Size? Airflow? How you regulate temps and so on. That sausage looks like some fine eating. I slobbered a little bit on the keyboard. It's just a simple wood frame 6'x6' with medal siding on it. As for as temp control, I drilled small holes in a 4ft piece if 1/2" pipe and have propane for the heat. I stack green oak wood on the burner and control temp with a regulator. I try to keep my temp around 170 deg and toward the end of the smoking process I will raise temp to around 200deg to do what we call sweating it. Which is to render out a little more of the fat and to shrink the casing, thus the wrinkles you see in pic. Well it looks dang fine man!!
Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
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Re: A little sausage makin
[Re: marshmud991]
#2294213
11/15/17 10:14 AM
11/15/17 10:14 AM
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Joined: Nov 2015
Posts: 21,456
HSV AL
jmudler
Freak of Nature
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Freak of Nature
Joined: Nov 2015
Posts: 21,456
HSV AL
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If that is a little sausage makin looks like, I am scared to see what normal sausage makin is.
Isaiah 5:20 Woe to those who call evil good and good evil, who put darkness for light and light for darkness, who put bitter for sweet and sweet for bitter.
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Re: A little sausage makin
[Re: jmudler]
#2294231
11/15/17 10:24 AM
11/15/17 10:24 AM
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Joined: Dec 2009
Posts: 9,145
USA
marshmud991
OP
14 point
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OP
14 point
Joined: Dec 2009
Posts: 9,145
USA
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If that is a little sausage makin looks like, I am scared to see what normal sausage makin is.  This is how much I usually do about 3 times in the spring. About 90lbs at a time.  This is one link that weighs 25lbs I really enjoy making and eating sausage.
Last edited by marshmud991; 11/15/17 10:27 AM.
It's hard to kiss the lips at night that chews your a$$ all day long.
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