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View Full Version : Been a busy Saturday!

Napper
05-12-2007, 01:16 PM
A couple of friends were over this morning. We stuffed two 25 lb. batches of sausage.
Still smoking! Just about ready to vacuum pack!

http://i91.photobucket.com/albums/k309/napperwm/P1010043.jpg

http://i91.photobucket.com/albums/k309/napperwm/P1010041.jpg
Azinine
05-12-2007, 01:28 PM
purdy
HeSmellsLikeSmoke
05-12-2007, 01:32 PM
Oh Man!!! Those look great.

What did you stuff them with?
frognot
05-12-2007, 01:33 PM
Real nice job!
WineMaster
05-12-2007, 01:53 PM
Sausage looks great!
What kind?
Markbb
05-12-2007, 02:03 PM
That looks great I'm gonna get into sausage making what kind is that?? it looks great!!
ipls3355
05-12-2007, 02:45 PM
Never even thought of doin sausage But that makes it real tempting
jpw23
05-12-2007, 03:04 PM
Very nice!!!!:biggrin:
vr6Cop
05-12-2007, 03:31 PM
What did you stuff them with?They look like home made sausage. Maybe he meant that he stuffed the casings with the meat mix? :confused:

Sure does look good. :cool:
Napper
05-12-2007, 05:29 PM
Sorry for the confusion!
They are homemade!
Mix of 40% boston butt, 5% bacon ends,and 55% deer meat. Stuffed in natural pork casings. Seasoned with some polish seasoning and cured.

Smoked for ~5 hours until an internal temperature of 160 degrees.

Just got them all vacuumed packed and in the freezer. Will be some good eating!
thirdeye
05-12-2007, 06:19 PM
Boy-oh-boy those look good. That is the perfect ratio for game sausage too. Good color in the smoker. What curing agents did you use?
Greendriver
05-12-2007, 06:26 PM
Yep, them is going to be some good eating for sure.
Napper
05-12-2007, 06:49 PM
Cured with Instacure #1.

Cure is 6.5% sodium nitrite in salt mix.
Use about 1.0 -1.2 oz. to 25 lbs. of meat.

I don't smoke any sausage if it is not cured first. Too much risk.
And I like my sausage to be PINK!