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-   -   Allow me to reintroduce myself... (http://www.bbq-brethren.com/forum/showthread.php?t=173581)

hachi-roku_fan 10-20-2013 12:57 PM

Allow me to reintroduce myself...
 
Hey guys, went rogue for a bit trying to get my work life sorted out, finally had time to set a cook up. This time a few friends wanted to make some sausages from scratch. Here's the pics from beginning to end. Hope you guys enjoy

About 6 pounds of pork shoulder
http://img.photobucket.com/albums/v7...psd6185954.jpg

Grinder
http://img.photobucket.com/albums/v7...ps4ce7ff88.jpg

After the meat went through the grinder, seasoning went in. Mixture of garlic, onion, salt, pepper, and cayenne and something else
http://img.photobucket.com/albums/v7...psab25de05.jpg

http://img.photobucket.com/albums/v7...ps50a5632d.jpg

All put in their casings

http://img.photobucket.com/albums/v7...ps83176416.jpg

Went in the UDS for about 2.5 hours at 180-200
http://img.photobucket.com/albums/v7...ps4a4aafd6.jpg

Smoky goodness
http://img.photobucket.com/albums/v7...psa1d75d97.jpg

And the plated shot
http://img.photobucket.com/albums/v7...psa930da74.jpg

Hope I've redeemed myself for my absence. Will try to contribute more. This first has got us talking about doing this on the weekends at the farmers market lol

landarc 10-20-2013 01:01 PM

Man, nice sausage you got there, you sure know how to handle a hot sausage

Big Dan 10-20-2013 01:06 PM

Quote:

Originally Posted by landarc (Post 2664793)
Man, nice sausage you got there, you sure know how to handle a hot sausage

I will refrain from commenting on your reply. :)

Ron_L 10-20-2013 01:09 PM

Quote:

Originally Posted by landarc (Post 2664793)
man, nice sausage you got there, you sure know how to handle a hot sausage

nttawwt...

jbuntingsr 10-20-2013 01:19 PM

Good eats there

CharredApron 10-20-2013 01:31 PM

Welocme back and you should enter that sausage in the Big Pig Throwdown going on until the end today!

sliding_billy 10-20-2013 04:14 PM

Looks real good.


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