Homemade Hot Dogs and Breakfast Sausage - Page 2

gtsum · 12-05-2018, 06:52 PM

Looks great!

Memphis Elite

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TuscaloosaQ · 12-05-2018, 07:02 PM

Looking good Jason!!!!!!

Jason TQ · 12-05-2018, 07:42 PM

Of the pan fried samples the kid came back 6 times to get "more".

Wife then put some on a pizza. Will case them up tomorrow.

cpw · 12-05-2018, 07:53 PM

I was watching burgers brews and que (I think that’s the right name) and the chef made homemade bologna just using a food processor. He ground it up enough that it started to get the emulsified texture to it. He then stuck it in a pan and threw it in the smoker. I don’t even like bologna and I want to try it now.

And as usual, I’m jealous of your meat handling skills.

Clay-b-que · 12-05-2018, 08:02 PM

That looks great Man!

BillN · 12-05-2018, 08:07 PM

Tiny human knows what's good, nice work there Jason.

Big George's BBQ · 12-05-2018, 08:11 PM

That looks Great. Looking forward to seeing more. Tiny human is getting big how old is he now. What’s his name. I know it can’t be Tiny Human

Fatback Joe · 12-06-2018, 07:43 AM

Quote:

Originally Posted by Jason TQ

I'm going lazy and using normal hog casings so they will be big dogs, but I didn't feel like ordering lamb/sheep.

Lamb casings are a pain the azz. If there is a good way to work with them, I don't know it.

Good luck

Bacchus2b · 12-06-2018, 07:54 AM

Looking great! I have a nine year old that never met a sausage he didn't like, and he's our households official taster. You've got me thinking about making sausage now, especially with Pork Butt on sale at the local grocery store and three days of cold, rainy weather ahead.

Jason TQ · 12-06-2018, 09:21 AM

Quote:

Originally Posted by Big George's BBQ

That looks Great. Looking forward to seeing more. Tiny human is getting big how old is he now. What’s his name. I know it can’t be Tiny Human

He's 1.5 now. Still relatively tiny to most humans

. Ethan is his name and he now likes to repeat things which means I have to watch what I say around him.......not always great at that

Jason TQ · 12-06-2018, 09:23 AM

Quote:

Originally Posted by Fatback Joe

Lamb casings are a pain the azz. If there is a good way to work with them, I don't know it.

Good luck

I heard this from a few sites I was reading about, mostly people getting blowouts. So glad to be going my normal route. The hog ones are cheaper too and I have plenty of them.

Jason TQ · 12-06-2018, 09:26 AM

Got the breakfast sausage ready this morning. After a first taste test I made a game day decision to add maple syrup

Also possibly leaning towards emulsifying. Not sure why, but just the way the old brain synapses fired this morning

Jason TQ · 12-06-2018, 10:47 AM

Some more picks of making the "links" and sealed up some raw for a later date as well

Jason TQ · 12-06-2018, 11:11 AM

Let's see how this goes

Jason TQ · 12-06-2018, 11:16 AM

Looks good enough for me

12-05-2018, 07:02 PM	#17
TuscaloosaQ Babbling Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama	Looking good Jason!!!!!! __________________ TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication

12-05-2018, 07:42 PM	#18
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Of the pan fried samples the kid came back 6 times to get "more". Wife then put some on a pizza. Will case them up tomorrow. __________________ -Jason I didn't choose D-Canoe life..........

12-05-2018, 07:53 PM	#19
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	I was watching burgers brews and que (I think that’s the right name) and the chef made homemade bologna just using a food processor. He ground it up enough that it started to get the emulsified texture to it. He then stuck it in a pan and threw it in the smoker. I don’t even like bologna and I want to try it now. And as usual, I’m jealous of your meat handling skills. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

12-05-2018, 08:02 PM	#20
Clay-b-que is One Chatty Farker Join Date: 06-18-14 Location: Denver, CO	That looks great Man! __________________ "Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

12-05-2018, 08:07 PM	#21
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Tiny human knows what's good, nice work there Jason. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

12-05-2018, 06:52 PM	#16
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	Looks great! Memphis Elite Sent from my iPhone using Tapatalk Pro

12-05-2018, 08:11 PM	#22
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks Great. Looking forward to seeing more. Tiny human is getting big how old is he now. What’s his name. I know it can’t be Tiny Human __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-06-2018, 07:54 AM	#24
Bacchus2b is One Chatty Farker Join Date: 11-01-14 Location: North Texas	Looking great! I have a nine year old that never met a sausage he didn't like, and he's our households official taster. You've got me thinking about making sausage now, especially with Pork Butt on sale at the local grocery store and three days of cold, rainy weather ahead. __________________ KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill

12-06-2018, 09:26 AM	#27
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Got the breakfast sausage ready this morning. After a first taste test I made a game day decision to add maple syrup Also possibly leaning towards emulsifying. Not sure why, but just the way the old brain synapses fired this morning __________________ -Jason I didn't choose D-Canoe life..........

12-06-2018, 10:47 AM	#28
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Some more picks of making the "links" and sealed up some raw for a later date as well __________________ -Jason I didn't choose D-Canoe life..........

12-06-2018, 11:11 AM	#29
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Let's see how this goes __________________ -Jason I didn't choose D-Canoe life..........

12-06-2018, 11:16 AM	#30
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Looks good enough for me __________________ -Jason I didn't choose D-Canoe life..........