Needed some different sausage I thought, so I got the two killers in the family to grind and stuff their deer and moose today. Made 10 lbs of peperoni out of deer and pork. Made 8lbs fresh farmers sausage and 8lbs of farmer sausage with cure in it for smoking and eating on the road from Moose. The cure makes the meat turn color a bit.
Fresh on the left.
(http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/MakingFood102.jpg)
sausages coming out
(http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/MakingFood105.jpg)
And this time we are making a couple different types of salami that will be smoked as well.
(http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/MakingFood110.jpg)
And hanging to dry and wait for smoking.
(http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/MakingFood114.jpg)
Looks like a bunch of good eating ya got there
Man you just made me hungry, nothing like it in the world. WAY BETTER than store bought !!!!!
mmmmmmmmmm.................
And the finished product?
Looks RRRRrreal good. :congrats:
What'd you use to make your smoker?
I'll smoke them tomorrow after they spend the night vegetating[or whatever it do] in a smoker built out of an old refrigerator. I'm also gonna try the render the lard down thing and make cracklins. So do you remember the cracklins being like puffs or flat units?
Barry
No puffs
They are flat and when you bite them they crack that is why they are called cracklins
MMMMMMM looks good. :yoyo: Gotta get a smoker built.
Old refrigerator :eyebrownod: I was gonna say stove.
Looks good and will taste even better.
Jim you can tell that it was made from a refrigerator because of the control on the right wall. That is how they control the amount of smoke they want to use - you just turn that little dial and more or less (depending on which way they turn it) smoking will happen. If it were a stove that smoke control would have been on the outside. :shck:
Jerry
You sure about that, Jerry the historian? :confused:
Well the smoking process slowed up a mite this moring :madd: I plugged in my hot plates to get things going and one of them did that buzzing thing for a couple seconds and then "poof" a little puff of smoke and dead. Freezing rain happening now and it's supposed to snow 10 inches after that quits. Don't have enough heat without that plate so will wait until it cleans up here to finish.
Looks good Barry, what make grinder is that, an old Hobart maybe. More snow heh heh.
John
Quote from: Tikaani on March 22, 2009, 11:23:20 AM
Looks good Barry, what make grinder is that, an old Hobart maybe. More snow heh heh.
John
John the grinder is an older than the ark Kleen Kut manufacturing unit. That motor is heavy enough to use as an anchor for the goodyear blimp. I also found that the rheostat was what smoked on the one hot plate so I rewired it and am using it on high now. :yoyo:
Dayum that does look good...LOL I gotta go grab somethin to eat.
Well it came out pretty good if I have to say so myself and I've ate more'n a pound this morning. First is how the salami looks smoked.
(http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/MakingFood124.jpg)
The next is the farmers sausage and large pepperoni smoked.
(http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/MakingFood126.jpg)
Looks REAL GOOD...........MMMMMMMMmmmmmm.
I won't recommend smoking the farmers sausage as I liked it better as fresh sausage cooked on the stove. The salami is excellent and the pepperoni is fairly mild as I have the younguns who still have a few taste buds left on their tongues. :innocentwhistle:
Barry,
How long do you smoke it, and at what temperature?
Pat
QuoteLooks REAL GOOD...........MMMMMMMMmmmmmm
I'll second that ;yes;
Quote from: Silencer on March 23, 2009, 01:59:14 PM
QuoteLooks REAL GOOD...........MMMMMMMMmmmmmm
I'll second that ;yes;
And I'll third it
Quote from: coyote101 on March 23, 2009, 01:54:53 PM
Barry,
How long do you smoke it, and at what temperature?
Pat
Pat, I smoke it with two pans of wood chips[apple this time] about 3 hours each with the temp under 100F and then raise the temp slowly up to 160F in the smoker. I take the sausage out once it reachs 152-154F and immerse in cold water to stop the cooking process. Let it sit at room temp to bloom and after about 5 hours I package and freeze what's left.
Quote from: pitw on March 23, 2009, 03:01:12 PM
Pat, I smoke it with two pans of wood chips[apple this time] about 3 hours each with the temp under 100F and then raise the temp slowly up to 160F in the smoker. I take the sausage out once it reachs 152-154F and immerse in cold water to stop the cooking process. Let it sit at room temp to bloom and after about 5 hours I package and freeze what's left.
Thanks Barry