First Sausage Of 2012

Discussion in 'Sausage' started by nepas, Jan 1, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got some venison going to be ground today. 5 lbs of course grind for chili. Then 10 lbs for some hot Italian. Going to cut in some pork with the HI.

    He had it frozen so its in the thaw. Going to breakfast with my wife, should be ready when i get back.

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    Pan, grinder been sanitized and ready for action.

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    Pedal ready for steppin on.

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    Going to try to keep a better log in the new year.

    BBL
     
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Go Rick go i will looking for this post
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start to the New Year Rick!
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I wouldnt even try to keep up with you ...................[​IMG]

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  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Sure ya can, I'm starting to slow down in my old age.

    Got 5.5 lbs course ground venison for chili fixins.

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    This is bagged and ready.

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    Sweet Italian, dont look like 4 3/4 lbs do it. Fat cut in for both fresh Italian is pork butt. No time for stuffing tonight so in the morning stuffing.

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    Hot Italian, 5 lbs

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  6. johnnie walker

    johnnie walker Smoking Fanatic

    Looking good so far, Nepas. But then everything I've seen you make looks good![​IMG]
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Jeeebus

    I over slept. WTH

    Got the hog casings being rinsed, Gotta tell my friend that this batch had lots of cut, oh well guess no braiding.

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    Water and vinegar soak for awhile.

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    My LEM 5 ready for duty.

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  8. looks good so far!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Had a late start because of some honey do's

    Did the sweet Italian first.

    Mad a small patty and had to adjust the mix with another 2 Tbs. All is good now stuff em. (Thought i took a $ shot after fry, guess not)

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    Bagged

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    Now the hot

    Lets take a taste

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    No adjustment needed here. Stuff on!

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    Ready for the owner to pick up

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  10. michael ark

    michael ark Master of the Pit

    [​IMG]As always.
     

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