Update....36LBS(pics) gittin ready to go tomorrow....its sausage time

Discussion in 'Sausage' started by skully, Dec 22, 2011.

  1. skully

    skully Meat Mopper

    O.k Y'all, like I said, its sausage time.....spent the whole summer and fall making fresh but now goin hekk bound for cured.  Hit My Buddy today for 2 nice shoulders, nicely ground and the blend begins.  Lettin everyone in the pool get happy overnight and stuffin tomorrow.  Have a look if You wish, will have more pics tomorrow and on Christmas Eve day into the smoker....talk bout bein bizzzzy.......geeeeez....btw, the fry test wuuz xcellent may I add, I knew it was but I'm not breakin tradition
    Last edited: Oct 7, 2014
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looking good!!!


    Last edited: Dec 23, 2011
  3. couger78

    couger78 Smoking Fanatic

    How about a 36lb MEGA-wurst!?

  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looking good!  I'm going to try to keep up with you starting Christmas day!
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]        [​IMG]       [​IMG]

  6. Lookin good can't wait for the update
  7. solaryellow

    solaryellow Limited Mod Group Lead

    Nice! What kind ya got there?
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]  think I will join the rest and wait for some more Q-views
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    ok we will wait here
  10. skully

    skully Meat Mopper

    leave that thought with me, you never know........lol.....

    its a hungarian csabai/spanish chorizo blend.......made it many times now and its turns out xcellent.......50/50 hungarian/smoked spanish paprika, both white/black pepper and believe it or not a touch of cinnamon....almost forgot......alot of garlic(fresh)
  11. smokinal

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

    Looks good so far!
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    slober,slober cant wait
  13. skully

    skully Meat Mopper

    update:   a second and final mix and of course a snack....lol....added a touch more hungarian paprika, good to go.....off to the stuffer and then to dry......smokin We will go a smokin We will........carried away there sorry.......more pics tomorrow.....Matt




    Last edited: Dec 24, 2011
  14. jno51

    jno51 Smoking Fanatic

    skully a question for if I may. What is the temp in your room there, how long will you let them dry, and did you use any cure. Well mayb a couple of ?'s Looks dang goooood [​IMG]
  15. skully

    skully Meat Mopper

    The temps really dipped yesterday but with My ventilation in that cold cellar it is anywhere from 32-36F, above freezing anyways,  I let them dry for 24hrs and then into the smoker, as far as cure...I'm pleadin the 5th, this topic will git Yah into trouble around here or at least name callin...isnt that right richtee.....lol.......so follow the consensus, read and read......go with what U know.....merry Christmas to All......Matt
    Last edited: Dec 24, 2011
    jno51 likes this.
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks good Matt..... I try not to put hair of anything in sausage.................[​IMG]

  17. skully

    skully Meat Mopper

    Your hilarious alice.........pow to the......lol.........Happy HoHo

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