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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2011, 10:12 AM   #16
RAZORBACK JIM
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Thanks for the info...I bought a grinder and a stuffer and am about to venture into the world of making my own.

Jim
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Unread 02-01-2011, 10:13 AM   #17
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Yea, I used curing salt. It was the LEM summer sausage pack. it comes with everything u need. Here are the results of my efforts. Everything is vaccu sealed and into the deepfreeze.
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Unread 02-01-2011, 10:15 AM   #18
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I've been known to make my own sausage when the mood strikes me. I have the LEM 5lb stuffer, and really like it. I don't make a lot at a time so don't need anything bigger. It's a great hobby, and you can turn out some very tastey stuff. Even better... you know what's in it.
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Unread 02-01-2011, 10:48 AM   #19
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Quote:
Originally Posted by cowgirl View Post
I'm a sausage maker too! Built a smokehouse a few years ago and really love it. (pics on my blog)
Here's one of my favorite recipe links http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm

lots of good recipes and you can tweek them to suit your taste!
Oh yea! I remember reading about your smoke house. That is sharp for sure.. Wonder if Id have to have a permit to build something like that in my back yard lol..
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Unread 02-01-2011, 10:52 AM   #20
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Thanks FatDaddy! I love my smokehouse, I think every family should be allowed at least one in their backyard. lol
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Unread 02-01-2011, 11:13 AM   #21
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Great site - Just added it to my bookmarks. Thanks cowgirl. (Good lookin Blog as well!)
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Unread 02-01-2011, 11:38 AM   #22
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Great sausage site. It's great to make your own. I regularly visit Jeanie's site for just about anything. And, she is a fantastic brethreness! ...(is that a word?)
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Unread 02-01-2011, 11:55 AM   #23
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Quote:
Originally Posted by Meat Burner View Post
Great sausage site. It's great to make your own. I regularly visit Jeanie's site for just about anything. And, she is a fantastic brethreness! ...(is that a word?)
Thank you Neighbor, I could give you a hug for that.

Sorry for the hijack FatDaddy, my "thank you" button is broke.
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Unread 02-01-2011, 03:07 PM   #24
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Quote:
Originally Posted by FatDaddy View Post
Yea, I used curing salt. It was the LEM summer sausage pack. it comes with everything u need. Here are the results of my efforts. Everything is vaccu sealed and into the deepfreeze.
very nice!
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Unread 02-01-2011, 03:13 PM   #25
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Fantastic product ya done
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Unread 02-01-2011, 03:52 PM   #26
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Quote:
Originally Posted by Phesant View Post
I use my WSM, works fine. I don't do much more than 20 lbs at a time. I have the 5 lb Lem stuffer and after seeing yours I'm jealous.
The good thing about this stuffer, is that it is super heavy so you dont have to bolt it down to the table or anything. I made everything yesterday on the kitchen island. I dont see me doing huge batches either, but like im sure ya know refilling that 5lber is a pita lol. I liked being able to get all the meat for the run in there at one time.
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Lg BGE
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Unread 02-01-2011, 04:50 PM   #27
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Those final pics are Killer... What an awesome result!

Cheers!

Bill
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Unread 02-01-2011, 05:10 PM   #28
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Looks fantastic! The whole reason I got the smoker I currently have is the vertical chamber with the pop baffle between it and the main chamber. Temps are lower in there so I can do sausages during a normal cook, and remove the baffle for when I need to increase the heat in the vertical. Now the only sausage I eat is home made.
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Unread 02-01-2011, 06:11 PM   #29
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Quote:
Originally Posted by gtr View Post
Looks fantastic! The whole reason I got the smoker I currently have is the vertical chamber with the pop baffle between it and the main chamber. Temps are lower in there so I can do sausages during a normal cook, and remove the baffle for when I need to increase the heat in the vertical. Now the only sausage I eat is home made.
Wish I had a vertical chamber on my trailer. But I might be able to rig up some hooks from the top shelves and take the bottom shelves out and use it that way once it warms up a bit. I was able to do jerky in it last summer and maintained about 150-180* with a very small fire.. just was a pita feeding that big ol pit hickory chuncks lol.
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 02-01-2011, 08:35 PM   #30
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I make my own sausage and process my own deer, been making deer brats and summer sausage for the past 4 years, here is my new setup I'm working one falling on tight times at the time but hope to have it finished as soon as business picks up here is a pic. I picked up the counter 5 ft counter top for 10 bucks at a outlet store, part of the laminate on the edge is square instead of rounded big deal im going to bet another counter that is 10 ft long to run length ways with the sink attaching to the other counter, its going to host my 20 year old grinder that weights 60lbs, and will have built in paper dispenser for wrapping brats and i am planing on a 20 lb meat mixer, big fridge and maybe some other goodies along the way



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