All the good stuff ready. Why so many dishes? So I can make sure I didnt forget any thing, now mix all that stuff with 8 oz water and set aside.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4258_zpsc3f4a424.jpg)
Got one pound of home grown bacon ends N pieces still partally frozen
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4259_zps99544f5d.jpg)
Along with 2 lb pork butt and 2 lb deer, coarse ground
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4260_zps305ed6a5.jpg)
Medium grind the bacon
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4261_zps16942184.jpg)
And mix all them protines together
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4262_zps9a63cfe4.jpg)
Add all the good stuff
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4263_zps2b6a1d25.jpg)
Mix till all good and sticky
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4264_zps5dc11efc.jpg)
My stuffer was down so I had to barrow one,,,,,,aint it quite?
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4265_zps3b1e9b1e.jpg)
Here we go!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4267_zps5d448ea4.jpg)
All stuffed,,,,ready to fire up the smoker
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4268_zps88c58c99.jpg)
What was left after the casings were full got rolled up in a frog mat
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4269_zps5c93e396.jpg)
And into the smoker
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4270_zps09266448.jpg)
Along with the sausage
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4271_zpse144d593.jpg)
After 1 hr dry time with the smoker set at 110 we bump the temp up to 120 and start the smoke. I used 3 hr of Pecan and bump the temp up 10 deg every hr till we get to 170 and hold it there till the IT of the sausage hits 152. Then pull out and we got this, the frog mat rolled up chub ready to be wrapped up in plastic
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4283_zpsc3873c56.jpg)
And the stars of the show
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4284_zpscf0e5f8f.jpg)
No ice bath for these guys,,,,I want them to cool slowly and dry a bit. After cooled to room temp they went in the fridge for 48 hr and Whalla!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4341_zps80d915fd.jpg)
All packaged up for the land owner I harvested the deer form
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4342_zpsd11ece77.jpg)
The little chub was mine ;D
Nothing guarantees a place to hunt next year more than a little thank you gift to the farmer. Looks good too
Looks good Curt.
Watch posting to many pics or you will be labeled with an over inflated ego. :o
I'm sure the landowner will be really happy with those - they look great! What a way to thank them for allowing you to hunt on their land. We're lucky here that one of the people we hunt with owns the land, so we all just bring the beer for the week and he calls it even.
I'm sure he'd be even more thrilled with sausages like those! You're giving me some good ideas!
Thanks for taking the time to show off the results!
Mark (in Ottawa)
Quote from: NePaSmoKer on April 05, 2013, 04:22:24 AM
Looks good Curt.
Watch posting to many pics or you will be labeled with an over inflated ego. :o
I herd about that ::)
Nice job on the sausage
They look great! And I like the frog mat idea.
Very nice. Great looking sausage!
Awesome looking sausage Curt. Thanks for sharing your PICTURES with us as my imagination probably isn't as good as others.
Looks great!
Looks great Curt!! Nice color too :)
Quote from: OU812 on April 05, 2013, 07:40:44 AM
Quote from: NePaSmoKer on April 05, 2013, 04:22:24 AM
Looks good Curt.
Watch posting to many pics or you will be labeled with an over inflated ego. :o
I herd about that ::)
Me too ::)
Post lots of pictures.
Looks good Curt. Good plan to take care of your land owner.
That sure looks good!
Quote from: pikeman_95 on April 05, 2013, 08:12:36 PM
Looks good Curt. Good plan to take car of your land owner.
I bring him some of everything I make,,,,,even fresh made bread ;D
Nice looking sausage.
Quote from: lumpy on April 05, 2013, 08:01:13 PM
Quote from: OU812 on April 05, 2013, 07:40:44 AM
Quote from: NePaSmoKer on April 05, 2013, 04:22:24 AM
Looks good Curt.
Watch posting to many pics or you will be labeled with an over inflated ego. :o
I herd about that ::)
Me too ::)
Post lots of pictures.
Just a matter of time. I got the patience of an oyster.
I smoke 100 yards from 40 hungry folks, So dont think you can come here flash your certs and make me nervous.
"I got the patience of an oyster"
Good one!! ;D ;D
This looks sooo good. I haven't even made my first sausage yet but I'm compiling a list of recipes I'm going to try. This one will be number 2, awesome looking!
Nice job on the sausage Curt. I bet it tastes as good as it looks. like the others said it sure will get you a place to hunt next year! I love the bacon ends idea as well bet it give it a little flavor but still do not know what is in it. :)
Once again Curt very fine Job!! Obviously way different than the hunter's breakfast sausage, would you please post the whole recipe? Thanks a million Curt.
Tim