Did a nice batch of sausage

[SmokinLee]

It was about a week before Christmas and all through my garage were tools and implements to make some sausage. I usually only make about a 20 lb. batch when doing this alone but my son in law and a friend wanted to learn, so I picked up a 76 lb.case of boneless butts and a hank of hog casings.

Pretty much all set up and just waiting on the 2 knuckleheads to get their arse over here. It was 28 degrees in the garage this night which would make for some good grinding.


http://i295.photobucket.com/albums/mm136/lindbroach/100_1903.jpg

After they arrived, we just cut, trimmed and ground the meat, weighed it out and seasoned for an overnight nap. I made 1/3 Fresh Polish, 1/3 Fresh Italian and the remainder was made per my recipe for cured and smoked. Here, the next day, we had alot of it stuffed and just waiting to get linked.

http://i295.photobucket.com/albums/mm136/lindbroach/100_1905.jpg

I guess I didn't get any linked pics besides the smoked. Ended up with 28 rings for the smoker, but could only get 21 in the first round so it was a late day finishing up the last 7. It all turned out excellent, And the stuffer always leaves about a pound in the bottom so that meat was all made into fatties.

http://i295.photobucket.com/albums/mm136/lindbroach/100_1906.jpg

http://i295.photobucket.com/albums/mm136/lindbroach/100_1907.jpg

[spydermike72]

Very Nice!!!

[SmokinLee]

Thanks Mike, I guess my numbers were off a bit though hehe. I just counted 28 rings of smoked plus a big fatty. Oh well it was the holidays.:o

[toolman]

great looking sausage but only 1 beer:eek:

[mikerobes]

Awesome job. One of these days somebody might teach me how to do that stuff.
Mike

[Rich Parker]

Good job Lee you sausage stuffin machine!

[jim]

Those are beautiful! Mind sharing your recipies? Looks like you have the same grinder/stuffer my brother in law got me for christmas

[Derek]

Very nice Sausage Smoking Lee.

[Bbq Bubba]

Awesome job. One of these days somebody might teach me how to do that stuff.
Mike

Somebodys lookin into it. :D

[crewdawg52]

Damn Lee, I knew yous was good, but not that good!!! Very nice..............

[Bbq Bubba]

I really enjoyed viewing your sausage Lee.

[SmokinLee]

LOL, I did place my smoked sausage recipe on here awhile back. As for the fresh polish and fresh Italian, I pretty much use Ryteks book ( the sausage maker) but I always seem to add more CBP and Garlic or maybe even the fennel seed to the Italian to his recipes. Just gotta do the fry test before stuffing to see if it's where you want it to be. Someday I plan to rig up a couple of triangles at each end of the pit to support a copper pipe so I can hang the rings and probably get more in there at one time.

[michiana mark]

Nice Lee, very nice

a day without sausage, is like a day without sunshine.

[Tommyc]

Lee, hope you had a great holiday and hope that we can do one event this year, it's always good to catch up. Talk to Geoff if your interested. The links look awesome. I hope that the Crewdawg and I can do half as good. We got a little venison grind that needs to find a home.

[jim]

I really enjoyed viewing your sausage Lee.

Bubba, what are you doing looking at another guy's sausage?:eek:

[Joneser]

That ought to keep you in sausage for at least a couple months...Nice work!

[toolman]

I really enjoyed viewing your sausage Lee.

wrong forum fella,sssssssssssssssss:eek: