A little sausage makin

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.

Man that's gonna be good. Thanks for posting.

Looks awesome and you sure have the equipment to do it!! Great job!!!!

How long do you smoke them, Marsh?

Looking good!

Nice...

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.

They finished up nice.

Good job Marshmud!

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.

Do you ship........................

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!!

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.

Incoming PM from perch in 3, 2, 1...

Wow, That's some great looking sausage. Now I want a smokehouse.

Damn. Just damn. That looks awesome.

wow - killer