80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics
- Thread starter thoseguys26
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Thanks everyone! This website and all of the great members who share great pics and recipes definitely helped inspire a little bit. Thanks for all of the comments.
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smokinhusker
Legendary Pitmaster
Now that is a load of meat! Love it. I recently ordered a stuffer and I'm waiting on it to arrive, but if you wouldn't mind sharing some of your recipes I'd really like to give them a try! Still sitting here mouth gaping at your accomplishments!
sam3
Smoking Fanatic
frosty
Master of the Pit
Spectacular work! What a great neighbor yu have to allow you to use his equipment, and the results look great.
Thanks all! I'm not sure why...but the fresh Jalapeno Cheddar sausage's were my favorite of them all and the JCSmoked ones were my least. The smoke seemed to enhance some of the spices that tasted more mild in the unsmoked version. They will still get eaten but not as fast as the unsmoked JC's.
I just overnighted two boxes of sausages & turkey legs to my brother's in WI for valentines day. Thanks to everyone here that has shared IT temps, and convinced me to buy a amns, mes 40 - big batch #1 was a success! Cheers!
meddling kids
Meat Mopper
Everything looks great. I'm going on vacation for a few weeks but when i get back I'm starting my sausage making adventures. Good to see another Colorado person too!
Hit me up if you have any questions. I'm no pro, yet, but I've put my time in 'hands on' and on this site, plus I have a few personal resources. I might be fishing the ark soon so I'll be by your neighborhood.
meddling kids
Meat Mopper
smokinhusker
Legendary Pitmaster
jason76
Newbie
That looks awsome. I am in Afghanistan right now, but when i get home in a couple weeks I am gonna try my hand at making sausage. My wife bought me a grinder/stuffer, nothing fancy but hopefully it'll get the job done. My question is, what type of casings are best to use? I am planning on making brat sized and maybe some breakfast. Any suggestions would be greatly appreciated.
jno51
Smoking Fanatic
I would definitely recommend natural hog or beef casings. If you want a little smaller sized 'natural' than you can buy sheep. I made all of these with natural hog. They have a nice snap, hold together strong while stuffing, when twisted 2-3 times they stay put (always twist in the other direction each sausage, left 3 twists, stuff another, right 3 twists, etc) and they don't interfere with eating!
I ordered these from this website for the first time, and I will continue to order here because I was extremely pleased.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_94_96&products_id=303
That pack stuff's like 150 lbs so just wash what you need and put the rest in the fridge.
I ordered these from this website for the first time, and I will continue to order here because I was extremely pleased.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_94_96&products_id=303
That pack stuff's like 150 lbs so just wash what you need and put the rest in the fridge.
Sorry brother but I got to ask, when ya hung the fresh italian sausage to bloom /dry for a day , did ya hang it in the frig?
Awesome load of sausage sounds like you're hooked
Awesome load of sausage sounds like you're hooked
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kadoka
Smoke Blower
The stuff I'm hanging is drying for about 3 weeks. No fridge, my garage doesn't get over 40° in the winter. I monitor the temp and make adjustments if needed. My italian friends have been making dried sausage for 60 years and they don't monitor their temps, they just dry it (and prosciutto) in the winter months. I was skeptical at first but after I ate their dried sausage I had to learn. I'm learning but I let science do the safe work.
rickt
Newbie
Well this is my first post as a new subscriber to this site, and I am well impressed with your efforts.
Cheers
Richard
Auckland
New Zealand
Cheers
Richard
Auckland
New Zealand
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