Sausage today

pitw · March 21, 2009, 05:15:24 PM

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.

sausages coming out

And this time we are making a couple different types of salami that will be smoked as well.

And hanging to dry and wait for smoking.

Bills Custom Calls · March 21, 2009, 05:20:18 PM

Looks like a bunch of good eating ya got there

Silencer · March 21, 2009, 05:36:33 PM

Man you just made me hungry, nothing like it in the world. WAY BETTER than store bought !!!!!

alscalls · March 21, 2009, 06:03:26 PM

mmmmmmmmmm.................

And the finished product?

FinsnFur · March 21, 2009, 06:21:59 PM

Looks RRRRrreal good.

What'd you use to make your smoker?

pitw · March 21, 2009, 06:50:52 PM

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

Bills Custom Calls · March 21, 2009, 06:54:16 PM

No puffs
They are flat and when you bite them they crack that is why they are called cracklins

msmith · March 21, 2009, 07:31:57 PM

MMMMMMM looks good.

Gotta get a smoker built.

FinsnFur · March 21, 2009, 09:25:18 PM

Old refrigerator

I was gonna say stove.

Hawks Feather · March 22, 2009, 08:03:03 AM

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

FinsnFur · March 22, 2009, 08:20:16 AM

You sure about that, Jerry the historian?

pitw · March 22, 2009, 08:27:12 AM

Well the smoking process slowed up a mite this moring

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.

Tikaani · March 22, 2009, 11:23:20 AM

Looks good Barry, what make grinder is that, an old Hobart maybe. More snow heh heh.

John

pitw · March 22, 2009, 02:09:59 PM

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.

Hidehunter · March 22, 2009, 05:15:24 PM

Dayum that does look good...LOL I gotta go grab somethin to eat.

pitw · March 23, 2009, 12:01:50 PM

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.

The next is the farmers sausage and large pepperoni smoked.

alscalls · March 23, 2009, 12:08:36 PM

Looks REAL GOOD...........MMMMMMMMmmmmmm.

pitw · March 23, 2009, 12:14:57 PM

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.

coyote101 · March 23, 2009, 01:54:53 PM

Barry,

How long do you smoke it, and at what temperature?

Pat

Silencer · March 23, 2009, 01:59:14 PM

QuoteLooks REAL GOOD...........MMMMMMMMmmmmmm

I'll second that