Well, this has been a learning experience. First, I have never touched a Hog casing in my life let alone rinse them out inside and out, and then try and slidem on a tube. Her is a pic of them soaking.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-28.jpg)
While them earth worms were a soakin I slice up all the meat the butcher sold me ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-30.jpg)
Then I put that grinder to work, that was a trip, goes in big and squirts out like spagetti :)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/007-12.jpg)
Then I got all the seasonings and cure ready Including a trip to the store to get mace.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/006-12.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-16.jpg)
Then I stuffed all the Hog casings, I think they may be a little big, but I'm gettin hungry!!
(http://i995.photobucket.com/albums/af75/Keymaster_2010/011-4.jpg)
Then the land Jaegar Press came in Handy
(http://i995.photobucket.com/albums/af75/Keymaster_2010/012-3.jpg)
Had to season the new Bradley.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/013-3.jpg)
Then a picture of the new awning
(http://i995.photobucket.com/albums/af75/Keymaster_2010/017-1.jpg)
All Done getting flattened
(http://i995.photobucket.com/albums/af75/Keymaster_2010/018-2.jpg)
Finally in the smoker and ready to wait
(http://i995.photobucket.com/albums/af75/Keymaster_2010/019-1.jpg)
Thanks for everybodys help with my questions and your answers :)
More pictures coming soon
Your like a pro even ;D
looks good
Looking really good so far, and it can only get better!!
Awesome! Love your back deck/area!
Nice nice nice.
There done, I think ???
(http://i995.photobucket.com/albums/af75/Keymaster_2010/034.jpg)
Bluming in the garage
(http://i995.photobucket.com/albums/af75/Keymaster_2010/037.jpg)
I had fun with this smoke, cant wait for next time!!!!
Beautifully done. Congrats!
Done, Just gotta putem in foodsaver bags now.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/038.jpg)
Looks good and how did they taste?
Quote from: lumpy on October 16, 2010, 05:28:36 AM
Looks good and how did they taste?
They were good but I think I should have used a little more spice from the spice kit. It was made for twenty pounds and i did 5 pounds, I used my electronic postal scale to weigh out the spices and cure.
Km
I found that 6.5 to 7 T of mix is good for 5 lbs of meat. The mace i added made the LJ even better.
BTW
Yours looks great..............Good job
Those look real good, I like the color of them. ;D
Man those look great...
Awesome job!!
They DO look great! You made it look fairly easy.
Guess I'll have to get into the sausage thing here fairly soon.
Great work!
They look great Keymaster. I don't think I have to ask if you will be trying this again.
Quote from: Tenpoint5 on October 17, 2010, 06:32:05 AM
They look great Keymaster. I don't think I have to ask if you will be trying this again.
Oh yah, again and again and again !! Thanks a bunch for all the nice compliments gang!! I definately want to get a LEM 5 # stuffer the Cabelas Grinder/stuffer worked great but would you rather sweep your driveway or use a Blower, I opt for the Blower, Much quicker ;D Thanks again!!
Hey man they look great. It's kind of fun when things work out well.
I am thinking of trying this out and have Rytek's recipe . Would I be correct in assuming that since there is no lengthy drying and dehydrating I should use #1 cure
Anyone have any thoughts on this?
When you smoke any sausage you should use cure #1. It keeps the nasty critters away. ;D
It calls for #2 but since I'm not going through the drying thing should I or is it ok to use the #1 cure instead.
I have never used cure 2 so I will leave this to those that are in the know.