This is probably old hat to many of you folks here, but I wanted to share my experience with a new acquisition this past weekend.
I had ground and cured up about 10# of sausage, and broke out the sausage stuffer and called my bro in law to come give me a hand...his pig casings were bad, so I ran and grabbed some casings downtown (didn't notice the were sheep til I got home[:(!])
Now the old stuffer won't take sheep casings with the only surviving nozzle after all these years, so I jury-rig a small funnel that will allow us to use a casing. Whoo-Hoo we're in business...nope. The back pressure was too much trying to force the mix through the funnel, and we didn't have any pig-skin or suitable substitute to gasket the stuffer to prevent over flow...after messing with it for a couple hours we got maybe a foot of pretty measly sausage and gave up.
Next A.M. headed to town to see what I could do about the problem...I found a wonderful miracle machine...a stuffer built by Tre Spade (sp?)
This thing is the coolest stuffer I've ever used!! Simple enough for a single person stuffing and twisting, clean-up is wonderful..a great product and highly recommended[:D]
A link good Sir to all those interested[:D]
http://www.butcher-packer.com/pg_stuffers_stuffers_tre10.htm
Jeff
//www.bbqshopping.com
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Thanks for adding the link BS..still a little slow on that kind of stuff[:I]
Or www.sausagemaker.com
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by St. Helens Smoker</i>
<br />and called my bro in law to come give me a hand...his pig casings were bad
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My BIL, his casings are always bad...[:D][:D]
You guys are going to fool around and get me into the sausgae making business. Even with the flub up, fresh sauasage always sounds good.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
You don't need a stuffer to make bulk sausage[:D]. I doing some hot italian this weekend and never got around to ordering the casings so bulk it is. I see meatballs in my future[:D].
Jeff
//www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
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Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I've got a fanstastic Italian deli nearby . . . the owner (Mr. DeLuca) makes hot and sweet Italian sausage daily. They are fanstastic smoked [:p] He does some other sausage types as well (chicken, garlic, sun-dried tomatoes) and so far the variety has been enough to keep me from doing my own . . . but I'm getting sorely tempted![:p]
John
Newton MA
Fall for the temptation, its worth it[:D]
It must be something in the air. I have 20# of venison in the freezer and a hankering to make sausage.I love smoked sausage[:p].
pics of a success story:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=98&whichpage=1
<i><font color="blue"><b>Jack</i></font id="blue"></b>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Bassman</i>
<br />It must be something in the air. I have 20# of venison in the freezer and a hankering to make sausage.I love smoked sausage[:p].
pics of a success story:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=98&whichpage=1
<i><font color="blue"><b>Jack</i></font id="blue"></b>
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Man, Jack, I saw that post when it first came out, but seeing it again makes me really drool [:p]
John
Newton MA
yeah John me too!
next time I'm going to experiment with seasonoings, I'm thinking hot Italian or German sausage.I'll probably use a variation of a recipe from Rytek Kutas book.
<i><font color="blue"><b>Jack</i></font id="blue"></b>