I caught the Sausage making bug. - Page 2

RAZORBACK JIM · 02-01-2011, 10:12 AM

Thanks for the info...I bought a grinder and a stuffer and am about to venture into the world of making my own.

Jim

FatDaddy · 02-01-2011, 10:13 AM

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.

Zing · 02-01-2011, 10:15 AM

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.

FatDaddy · 02-01-2011, 10:48 AM

Quote:

Originally Posted by cowgirl

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..

cowgirl · 02-01-2011, 10:52 AM

Thanks FatDaddy! I love my smokehouse, I think every family should be allowed at least one in their backyard. lol

Brewer · 02-01-2011, 11:13 AM

Great site - Just added it to my bookmarks. Thanks cowgirl. (Good lookin Blog as well!)

Meat Burner · 02-01-2011, 11:38 AM

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?)

cowgirl · 02-01-2011, 11:55 AM

Quote:

Originally Posted by Meat Burner

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.

gtsum · 02-01-2011, 03:07 PM

Quote:

Originally Posted by FatDaddy

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!

bluetang · 02-01-2011, 03:13 PM

Fantastic product ya done

FatDaddy · 02-01-2011, 03:52 PM

Quote:

Originally Posted by Phesant

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.

SmokinAussie · 02-01-2011, 04:50 PM

Those final pics are Killer... What an awesome result!

Cheers!

Bill

gtr · 02-01-2011, 05:10 PM

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.

FatDaddy · 02-01-2011, 06:11 PM

Quote:

Originally Posted by gtr

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.

Chef Country · 02-01-2011, 08:35 PM

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

02-01-2011, 10:12 AM	#16
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	Thanks for the info...I bought a grinder and a stuffer and am about to venture into the world of making my own. Jim __________________ BUBBA KEG CONVECTION GRILL (2) VISION GRILLS KAMADO PRO CERAMIC CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER (2) WEBER SMOKEY JOE (3) SMOKINTEX PRO 1400 (2) BBQ GURU RED THERAPEN PIT-MASTER IQ 110

02-01-2011, 10:15 AM	#18
Zing On the road to being a farker Join Date: 01-18-11 Location: Rogers, AR Downloads: 0 Uploads: 0	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. __________________ Dark Blue Metallic Pitmaker BBQ Safe, Lg BGE X 2, Weber Kettle, Super Accurate Super Fast Black Thermapen.

02-01-2011, 10:52 AM	#20
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Thanks FatDaddy! I love my smokehouse, I think every family should be allowed at least one in their backyard. lol __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-01-2011, 11:13 AM	#21
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	Great site - Just added it to my bookmarks. Thanks cowgirl. (Good lookin Blog as well!) __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

02-01-2011, 11:38 AM	#22
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	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?) __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 03:13 PM	#25
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Fantastic product ya done __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

02-01-2011, 04:50 PM	#27
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Those final pics are Killer... What an awesome result! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

02-01-2011, 05:10 PM	#28
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-01-2011, 08:35 PM	#30
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS Downloads: 0 Uploads: 0	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 __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

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