Satuirday's take

Sausage making and curing meats.

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sancho
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Satuirday's take

Postby sancho » Fri Mar 15, 2013 10:18 pm

50 pounds of breakfast sausage in the bag, as they say and 15 pounds of my version of kabanosy cased and readied for the smoker tomorrow.

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Jarhead
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Re: Satuirday's take

Postby Jarhead » Sat Mar 16, 2013 1:11 am

Great job Sancho. Man, that's a bunch of sausage. :shock:
I bought 4 butts today on sale for $1.49/lb that are gonna meet the grinder this weekend.
I know at least half will be breakfast sausage. The other half will be Italian. Both bulk 1# packs and maybe some patties out of the breakfast.
What size casings did you use on your Kabanosy?
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sancho
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Re: Satuirday's take

Postby sancho » Sat Mar 16, 2013 12:49 pm

Hey, Guns. Thanks! It was a lot of sausage. For the links I used 17mm collagen that were smoke colored. Typically, I swear against anything other than natural casings but for these I find the difference is negligible, if at all. After they're smoked they air dry for about 3 or 4 days and the collagen have the same snap after that and they're half the price for that size sheep casing. I use a pretty easy recipe that I've tweaked until I think I have it pretty much spot on. It's kabanosy, but it's in Texas and so I added some crushed red pepper just for a little zing. Do you make sweet or hot italian?
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Jarhead
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Re: Satuirday's take

Postby Jarhead » Sat Mar 16, 2013 1:17 pm

Thanks for the reply Sancho.
I usually make a medium Italian.
I'll probably sell half of it off and they won't buy it if it's too hot.
"Gunny"
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FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
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Jarhead's World on the 26 inch Kettle
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Txdragon
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Re: Satuirday's take

Postby Txdragon » Sun Mar 17, 2013 9:46 am

Sausage heaven!! Looks great!
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