Last weekends sausage making Qview

Discussion in 'Sausage' started by rbranstner, Mar 15, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well last weekend 5 of my buddies and I made our annual Venison sausage. We ended up making 230 lbs total. 125 lbs of country/cheese/wild rice, 50 lbs of spicy hunters sausage, 25 lbs polish and 25 lbs of breakfast sausage. I didn't get as many pictures as I wanted as we kind of forgot when we go busy. We don't usually smoke our sausage all the way through we just smoke them for flavor. They are still raw and will be cooked before eating. They were smoked at around 150 degrees for around 3 hours.

    Here is a shot of the smoker being filled with the country sausage. I need to get more dowels so I can actually fill the thing up next year. We wouldn't have been able to fit it all in there in one batch so I didn't bother running out to get more dowels.

    Another shot.

    Close up shot.

    A bunch ready to get to get thrown onto the smoker.

    My brother wl_kb3 giving the thumbs up over a batch just off the smoker ready to get packaged.

    Didn't get any shots of the mixing or packaging. [​IMG]
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some fine looking sausage! Watch that dowel on the bottom. It looks just a bit shaky.[​IMG]
  3. wl_kb3

    wl_kb3 Fire Starter

    That dowel was bent way more then i remember, we may have to buy the bigger ones from now on. it looks like its ready to break in the picture. Im glad it didn't.[​IMG] That would have been a waste.
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I should mention that three of us from the forum were in on this. Myself and wl_kb3 and BSTORDAHL. Yea we were scrounging for more dowels and that was all I could find. It sure is bowing a lot. haha
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    At least it didn't break and that's one helluva load of sausage! I'll bet if I had one here all cooked up I could eat it right now.[​IMG]
  6. solaryellow

    solaryellow Limited Mod Group Lead

    Looks good enough to eat. [​IMG]
  7. ringodad

    ringodad Fire Starter

    Man - It looks good, and looks like fun. I missed the beer cans though!

    I'd love to join you guys sometime. It brings back great memories of my Grandpa, Dad and uncles getting together for sausage making in Milaca. I think they had beer, though.
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    The Forth picture has beer on the table in the upper left corner. [​IMG]
  9. oleolson

    oleolson Meat Mopper

    Looks good! What do you use for seasoning?
  10. ringodad

    ringodad Fire Starter

    By golly there it is - Now I know that the sausage is going to turn out great!
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    We use a premixed seasonings that we buy at the local grocery store and locker plant. I would like to start making my own so we can save some money in the future. The country mix I don't think would be to hard to make but the Hunters mix would be hard to top. We love that stuff.
  12. buffalosmoke

    buffalosmoke Meat Mopper

    Those look great! Looks like you're putting that smokehouse to good use too.
  13. oleolson

    oleolson Meat Mopper

    I'm still looking for a good seasoning mix. I might try Valley City and see what they have for mixes.

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