80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics

Discussion in 'Sausage' started by thoseguys26, Jan 29, 2012.

  1. thoseguys26

    thoseguys26 Master of the Pit

    Thanks Richard, I am honored your first post was regarding mine!  As I've been told and you'll be told by others, please go to the Forum > Announcements > Roll Call and introduce yourself to everyone. There are a lot of genuine and good people here who are willing to help with anything they can and as you'll soon find out, they know a lot! 

  2. What are you thoughts on collagen casings?
  3. thoseguys26

    thoseguys26 Master of the Pit

    I've only used collagen with my snack sticks. They're not a tough/forgiving as the natural casings won't give you the exact same 'snap' but they still will give you a 'snap'. Actually, one company (I will never use again) that I bought 19mm collagen casings from just broke on me the entire roll. Waste of money. The new brand I use worked great. I've never used them for sausages though. I read somewhere that you can get collagen casings that will have the slight curve built in so it looks like a natural casing but they are even more expensive.

    Try to do some reading in the forums:

  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    As it seems no one else asked , I'm curious about your dry curing. You never mentioned cure in your recipes but I'm assuming it was in there?  even though your old neighbors might dry it for weeks you never mentioned if they use a cure in the process.. You need to be careful how you post the recipes here, only because newbies will follow it line for line and to dry cure a sausage without cure that wouldn't be safe in our little community here.

    I'm not busting on ya just trying to watch out for the newb's
    Last edited: Feb 3, 2012
  5. thoseguys26

    thoseguys26 Master of the Pit

    When you moved this from "Pork" to "Sausage" my original post with all of the info and pics has disappeared. ?
  6. thoseguys26

    thoseguys26 Master of the Pit

    I never actually posted recipes yet just the process. That's a good point and I'll remember that in the future.

    I have to digitize my recipe and I will post some info and spices. When my original post get fixed (it disappeared!) I will edit it and add info about cure. I used sodium nitrite in my dried sausage. My neighbor and other Italian friend have never used any cure. Just salt and a cold garage. I used sodium nitrite for my snack sticks. You have to be very careful about the temp of the drying room and humidity if you use cure or not.
    Last edited: Feb 3, 2012
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Glad to hear you used cure and I'm looking forward to your recipes if you do share them.
  8. thoseguys26

    thoseguys26 Master of the Pit

    Scarbelly, when you get a chance can you fix this post I created?

    Two things; First, It says you created the original post, second, my lengthy original post (w/20+ pics) is no longer here.

    Last edited: Feb 3, 2012
  9. venture

    venture Smoking Guru OTBS Member

    I was confused as well?

    Seems like something is missing.

    I know it will be fixed.

    Good luck and good smoking.
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Found your post and moved it back to the thread.......

  11. thoseguys26

    thoseguys26 Master of the Pit

    You are the man JOE! Thanks! [​IMG]
  12. smokymike

    smokymike Fire Starter

    You done your homework and it shows, very very nice job! [​IMG]
  13. skully

    skully Meat Mopper

    good job.......love to git me hands on that stuffer......what a machine[​IMG]
  14. roller

    roller Smoking Guru SMF Premier Member

    Looks like the sausage God has arrived...nice job man !!!!!!!!  Love that stuffer...
  15. Thats some great stuff there man. Looks goooood. I think you may want to try some dried jalapeno in the recipe for the smoked ones instead of fresh next time. Years ago we used to smoke cheddar jalapeno sausages on a regular basis at work and found that if we tried the fresh jalapeno in the recipe instead that they didn't turn out as good. You may be pleasantly surprised if you substitute dried jalapeno in your recipe next time. And it also looks like your making prosciutto as well. My grandpa used to make prosciutto every couple of years or so when I was growing up. Its such a beautiful thing. How large were those pork legs when you started them off? They look good already.
  16. thoseguys26

    thoseguys26 Master of the Pit

    [​IMG] I still have a long ways to go before I'm completely satisfied. I'm quite picky though but in a good way!
    I will triy dried in my next small batch. I did dry a bunch but then ground into powder and used that with fresh.  I think they were 20lbs or so. I have to rinse them today and start the next step. Can't wait!!  I just found a friend who is a chef and has an industrial slicer that I can use when the prosciutto is finished.
  17. You got it goin' on brother. Good lord, them sausages look good!
  18. [​IMG]WOW! That looks FANTASTIC!!  GREAT JOB
  19. thoseguys26

    thoseguys26 Master of the Pit

    Thanks! Cheers! It's fun trying to come up with new ways to eat the sausage (since I made 75lbs) like soups, eggs, pastas, etc.

    My two older brothers in WI are sure glad their little brother got a MES 40 and is addicted to meat.  If anyone has any unique ideas to put some sausage in, let me know!
  20. tgil

    tgil Fire Starter

      Nice work!  Good times! Like you, I get a lot of satifaction in people complimenting your hard work.

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