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#2288648 - 11/11/17 01:36 PM A little sausage makin
marshmud991 Offline
10 point

Registered: 12/26/09
Posts: 2798
Loc: sw louisiana hunt Monroe co.
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.


Edited by marshmud991 (11/11/17 01:40 PM)
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#2288659 - 11/11/17 01:56 PM Re: A little sausage makin [Re: marshmud991]
Farmer64 Offline
10 point

Registered: 11/02/14
Posts: 3506
Loc: Elba
Man that's gonna be good. Thanks for posting.
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#2288737 - 11/11/17 04:07 PM Re: A little sausage makin [Re: marshmud991]
Maggie123 Offline
Doe

Registered: 04/12/16
Posts: 733
Loc: USA
Looks awesome and you sure have the equipment to do it!! Great job!!!!
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#2289277 - 11/11/17 09:20 PM Re: A little sausage makin [Re: marshmud991]
blade Offline
10 point

Registered: 12/10/10
Posts: 2470
How long do you smoke them, Marsh?

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#2289658 - 11/12/17 12:19 AM Re: A little sausage makin [Re: marshmud991]
Reloader79 Offline
Bitch Peas, I'm a Kitty Whisperer

Registered: 09/14/15
Posts: 3609
Loc: Behind your shadow
Looking good!
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#2289676 - 11/12/17 01:47 AM Re: A little sausage makin [Re: marshmud991]
James Online   happy
Mini Boner

Registered: 06/09/13
Posts: 26455
Loc: Mobile/Gee's Bend
Nice...
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#2289697 - 11/12/17 07:29 AM Re: A little sausage makin [Re: blade]
marshmud991 Offline
10 point

Registered: 12/26/09
Posts: 2798
Loc: sw louisiana hunt Monroe co.
Originally Posted By: blade
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.
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It's hard to kiss the lips at night that chews your a$$ all day long.



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#2290254 - 11/12/17 07:15 PM Re: A little sausage makin [Re: marshmud991]
marshmud991 Offline
10 point

Registered: 12/26/09
Posts: 2798
Loc: sw louisiana hunt Monroe co.

They finished up nice.
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It's hard to kiss the lips at night that chews your a$$ all day long.



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#2290406 - 11/12/17 08:55 PM Re: A little sausage makin [Re: marshmud991]
inatree Online   content
8 point

Registered: 01/29/14
Posts: 2282
Loc: Clay - Alabama
Good job Marshmud!
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#2291541 - 11/13/17 06:33 PM Re: A little sausage makin [Re: marshmud991]
willdo22 Offline
8 point

Registered: 01/04/16
Posts: 2101
Loc: Moody, AL
flag
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#2292186 - 11/14/17 08:28 AM Re: A little sausage makin [Re: marshmud991]
blumsden Offline
10 point

Registered: 06/14/13
Posts: 4064
Loc: Jacksonville, Alabama
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.

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#2292197 - 11/14/17 08:40 AM Re: A little sausage makin [Re: blumsden]
top cat Offline
Freak of Nature

Registered: 08/03/03
Posts: 21471
Loc: UR 6
Do you ship........................ laugh
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#2292508 - 11/14/17 01:05 PM Re: A little sausage makin [Re: blumsden]
marshmud991 Offline
10 point

Registered: 12/26/09
Posts: 2798
Loc: sw louisiana hunt Monroe co.
Originally Posted By: blumsden
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.


Edited by marshmud991 (11/14/17 02:20 PM)
_________________________
It's hard to kiss the lips at night that chews your a$$ all day long.



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#2293718 - 11/15/17 09:20 AM Re: A little sausage makin [Re: marshmud991]
Maggie123 Offline
Doe

Registered: 04/12/16
Posts: 733
Loc: USA
Originally Posted By: marshmud991
Originally Posted By: blumsden
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!!
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#2294213 - 11/15/17 03:14 PM Re: A little sausage makin [Re: marshmud991]
jmudler Offline
10 point

Registered: 11/18/15
Posts: 4699
Loc: HSV AL
If that is a little sausage makin looks like, I am scared to see what normal sausage makin is.
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#2294231 - 11/15/17 03:24 PM Re: A little sausage makin [Re: jmudler]
marshmud991 Offline
10 point

Registered: 12/26/09
Posts: 2798
Loc: sw louisiana hunt Monroe co.
Originally Posted By: jmudler
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.


Edited by marshmud991 (11/15/17 03:27 PM)
_________________________
It's hard to kiss the lips at night that chews your a$$ all day long.



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#2294239 - 11/15/17 03:29 PM Re: A little sausage makin [Re: marshmud991]
SouthBamaSlayer Online   content
Gary's Fluffer

Registered: 08/21/14
Posts: 6968
Loc: South MS

Originally Posted By: marshmud991

I really enjoy eating sausage.


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

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#2319571 - 12/05/17 06:33 PM Re: A little sausage makin [Re: marshmud991]
Bucky205 Offline
4 point

Registered: 02/02/11
Posts: 566
Loc: St. Clair, Alabama
Wow, That's some great looking sausage. Now I want a smokehouse.
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#2319725 - 12/05/17 07:49 PM Re: A little sausage makin [Re: marshmud991]
Irishguy Offline
12 point

Registered: 12/08/13
Posts: 6216
Loc: Trussville, AL
Damn. Just damn. That looks awesome.

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#2320293 - 12/06/17 09:21 AM Re: A little sausage makin [Re: Irishguy]
BamaGuitarDude Offline
10 point

Registered: 02/11/15
Posts: 2496
Loc: Central AL
wow - killer

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