Finally got to make some sausage & CB again!

Discussion in 'Sausage' started by smoking b, Aug 13, 2013.

  1. It's been way too long but I was finally able to make some sausage again  [​IMG]


    I started with this small butt - cut it up, got rid of the bone, gland, membranes & such then put it in the freezer to stiffen up.


    While waiting on it I decided to make some CB so I grabbed this loin.


    Trimmed up & cut into 3 pieces. I will make one for me & one for each of my parents.

    I mixed cure & sugar together for each separate piece after weighing them & covered them evenly. I then added any extras to the CB to make the 3 different kinds.


    Here is what I ended up with - plain on the left for my dad, peppered in the middle for my mom & HOT & SPICY for me on the right  [​IMG]  These went in the fridge & will get flipped & massaged every day till they are done. Once cured they will get cold smoked. I will update this when I do that...


    When I got done with the CB the butt was ready to grind so I got the grinder set up & here is everything read to go.


    A minute later I had this  [​IMG]   I put it back in the freezer to stay cold while I cleaned the grinder parts & got the stuffer sanitized & set up.


    I forgot to add that when I first got the pork butt out I rinsed off some hog casing & put it to soak in some warm water. The water got changed a few times while it was soaking...


    I decided to make 2 lbs of breakfast sausage & 2 1/2 lbs of Bratwurst. Here is the Bratwurst seasoning ready to mix.


    And here it is mixed up & ready to go.


    Stuffer set up, lubed with mineral oil & casing on the stuffing tube.


    Here is the Bratwurst mixed up & ready to be loaded in the stuffer.


    Closer view - I mixed it up really well until the meat was very, very sticky then mixed it some more.


    Here is the Bratwurst stuffed & ready to go.


    And here is a closer view.

    The other 2 lbs I made into loose breakfast sausage.


    Here is the breakfast sausage mixed up - ready to bag & put in the fridge  [​IMG]

    I will put up some pics when I cook some of the Bratwurst & also update when the CB is ready to be smoked  [​IMG]
     
  2. bkleinsmid

    bkleinsmid Smoking Fanatic

    Those brats look great. I'm watching this one.[​IMG]

    Brad
     
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    How long will your CB cure in the bag before they are done?
     
  4. Thanks man!  [​IMG]
     
  5. I'm in[​IMG]  I sure do like brats and CB

    Happy smoken.

    David
     
  6. Hey Todd - I let them go 1 day per 1/2 inch of thickness then add a day or 2 for good measure. This loin was 2 1/2 inches thick which works out to 5 days plus an extra 1 or 2 so I will let them go for a full week then cold smoke them. They will get flipped & massaged once per day until then & will be "firmed up" once cured. 
     
  7. Looks like you were pretty busy! Looking good so far!
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Looks great...I need to do some of both.....thx for the inspiration....Willie
     
  9. idk if its the camera angle or what, but those brats look ginormous!! ill take one sir! spicy mustard please.... :)
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll be hanging around for the finish!

    [​IMG]
     
  11. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wow this was a great thread. Standing by for more deliciousness!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks like some find food being produced there.

    Disco
     
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  count me in!  Looks yummers from here.

    Kat
     
  14. I'll be sure to post more pics as soon as I get some  [​IMG]
     
  15. Thanks Alesia!  [​IMG]
    Thanks Chef Willie!  [​IMG]
     
  16. s2k9k

    s2k9k AMNPS Test Group

    Looks Great Jeremy!!! I bet it felt good to get that stuffer handle cranking again!!!

    Hey, Thanks for helping that person out with the Tillia owners manual! That's what OTBS is all about! They only came here looking for help about a vac/sealer, said they don't smoke and probably won't be back, but you took the time to help them out! :2thumbs:
     
  17. It must have been the angle - they are the same size as all the sausages I make  [​IMG]   & you might as well have two - one is just a tease  [​IMG]
    Thanks man!  [​IMG]   There will be some updates soon  [​IMG]
    Thanks Disco!  [​IMG]
     
  18. Thanks Kat!  [​IMG]   I'll save you some this time  [​IMG]
     
  19. Thanks Dave!  It felt great!  [​IMG]   I'll be making some more stuff soon  [​IMG]

    No thanks necessary at all  [​IMG]
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looking great Jeremy...........will be watching the CB.....................[​IMG]
     

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