A Sausage Making Photo Essay--two rookies wrestle with links

Sausage making and curing meats.

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andrewospencer
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A Sausage Making Photo Essay--two rookies wrestle with links

Postby andrewospencer » Fri Apr 25, 2014 12:02 pm

Clearly I needed to read David's tutorial on sausage making, but either way, a buddy of mine and I set a goal of making 100 pounds of sausage from the wild pigs and deer we shot this year--something neither of us had done. Here's a few pictures from the process. It was a battle, but worth the victory.

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I know some of you pros are better, so share some pictures of what your process looks like. My silly blog has a few more pictures if you are inclined to see what it looks like when rookies attempt this art.

Who else makes sausage?
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby tex_toby » Fri Apr 25, 2014 1:09 pm

Looks great! We made about 60 lbs of wild hog sausage a month or so ago. Did you add any fat, or just go with what you had? We added quite a bit of pork fat to ours which I think helps tremendously with the juiciness. :thap:
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby andrewospencer » Fri Apr 25, 2014 1:53 pm

We added some bacon ends and pieces. It was fine.
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby Okie Sawbones » Fri Apr 25, 2014 7:15 pm

Got me beat. We haven't even started yet, but Carole wants to make various sausages when we get to TX. I'll have plenty of room to make a smokehouse.
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby ChileFarmer » Fri Apr 25, 2014 8:27 pm

Looks good to me, how was the taste test. Looks as though you had some good help. Nice color. I enjoyed the post. CF :D
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby andrewospencer » Mon Apr 28, 2014 8:01 am

CF, it tasted great. We were pleasantly surprised because when we were seasoning the cubes of meat before grinding it, we ended up with spare seasoning. We figured we'd fry some up and see how it tasted after grinding and then add more seasoning if it needed.

When we fried it, it came back a little salty. So we said, no more seasoning. But after stuffing and sampling the finished product, it tasted perfect.

It was fun.
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby Boots » Mon Apr 28, 2014 9:54 am

I love several things about this. 1) Junior is right in their with the Dads, stuffing casings and working to make the "daily bread". 2) The improvised smokehouse is a treasure of backyard scrounge engineering - haiku - Bludawg and Papa Tom would likely voice full approval of the keep it simple - keep it cheap mechanization process here. This gives Papa Tom's cardboard dishwasher box smokehouse a run for the money. 3) The finished product looked choice choice.
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby limey » Mon Apr 28, 2014 8:58 pm

Like old Hank Williams Jr sings, Family Traditions. :D
Cool looking pics, bring back some memories, the most we made in a single day was close to 200 lbs and was an all day affair. The best part was sampling the tests pieces. Great looking pics.
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby OldCoot » Tue May 06, 2014 12:27 am

I have been smoking sausage for about 6-7 yrs now. What you smoked looked very good. I make about 200-250 lbs.a yr. I have a recipe that come up with on my own back then & the family & friends like it so I keep making it that way. This keeps me going in the winter when it is to cold outside.
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Re: A Sausage Making Photo Essay--two rookies wrestle with l

Postby atcNick » Wed May 07, 2014 11:27 am

Very nice! I see you're on 2cool!
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