Did 25 lbs of Trail Bologna with a Lem Kit.
Did 60/40 beef to pork.
Instead of the Larger casings I stuffed them into 1lb and Hukki casings.
These 16 got started about 11 this morn.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11864.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11866.jpg)
I'll smoke these after the others are done.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11867.jpg)
I had bought a mixer a while back so I did the batches in 8 1/3 lbs each and mixed it in this.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11870.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11871.jpg)
Sausage is smoking and looking good.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11873.jpg)
Looking good. How do you like the mixer?
Good Looking mixer. Probably worked real well
I have a manual mixer that works pretty good. In fact I have two of them. Picture of one below.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0567.jpg)
Dang Sonny! There is no way hungry around you! ;D
Nice looking sausage. Boy oh Boy I think that CRG got bit pretty bad with the sausage bug ;D I like the looks of that mixer, how did it work?
Looks fantastic!
Awesome Job and they look good!!
Looks great crg
Gus ;D :D
I have 2 of them mixers :D ;D Kiki the jerky pup thinks i have jerky there :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC01064.jpg)
Your hands must always smell like jerky. ;D
I thought the mixer was junk the first batch. I still had to mix it by hand.
On the second batch I found out I just going the wrong way with the handle. ;D
It did great after that. Kinda a pain in butt to clean. I would not use it for 5 lbs.
My hands are not in that great of shape, looking for for an easier way... Can't wait to see the final pictures.
I bet if you were doing 20 pounds it would be worth getting dirty.
I think that you will find that if you put too much in the mixer it will stick to the paddles and just spin and not mix. I have a a larger paddle mixer and that is what happens to it. I had to add interrupter bars to stop the meat from spinning. It mixes fine now and will do about 65 pounds at a time. This is one killer machine and would make OSHA crap. It takes quite a bit to clean. You might consider extending your interrupter bars all the way out to the center shaft. This is why I came up with the bucket mixer. It does every thing this one does and faster. and to get the meat out you just pick up the bucket and dump it.
If any one wants a killer mixer let me know.
here are some pictures of the cruncher. you guessed it break out the old drill.
(http://i943.photobucket.com/albums/ad274/pikeman_95/ORIGINAL%20PADDLE%20MIXER/Copyof100_5066.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/ORIGINAL%20PADDLE%20MIXER/Copyof100_5065.jpg)
the interrupters lift out of the way for getting the meat out. the paddles also come out.
(http://i943.photobucket.com/albums/ad274/pikeman_95/ORIGINAL%20PADDLE%20MIXER/Copyof100_5071.jpg)
Go large or go home!!
Our house is starting to tilt in the direction of my equipment storage. I need to move it to the other side of the house and the weight of her clothes closet will equal it out.
I did a semi pre mix before I add my seasoning and cure so that it didn't get too stiff
before everything got mixed good. And you are right sometimes you get two groups of
meat going around. I just reversed the flow a couple turns and took off again in the proper
direction. I for one would love to have a mixer liker you make, I just not too good at making things.
Quote from: classicrockgriller on December 18, 2010, 06:53:45 PM
I did a semi pre mix before I add my seasoning and cure so that it didn't get too stiff
before everything got mixed good. And you are right sometimes you get two groups of
meat going around. I just reversed the flow a couple turns and took off again in the proper
direction. I for one would love to have a mixer liker you make, I just not too good at making things.
That makes two of us Sonny
I've got a mixer like CRG but mine must be larger 'cause 8 lbs hardly covers the bottom. We've done larger batches of about 25 lbs at a time. We've got a motor attached to it. That's the way to go IMO. Put in the meat, spices and water and walk away and do something else. It'll mix away and does a good job. With the hand crank, which we still have, my arms would get real tired before the mixing is done. As CRG said, it's a real pain to clean. For that reason I use a Bosch mixer when I do smaller batches.
When i work in camping at Cabelas i bought a mixer, did 10 lbs and noticed there were brass shavings in the meat on each end of the mixer from the brass bushings. Tossed the meat and took the mixer back. Been hesitant to get another from anywhere.
This one is a 17lb capacity and it came with a plexiglas lid.
My Arm didn't get too tired, I made Son do most of the turning.
I have a 3/4 hp drill I might try and see if that works. I did use
food grade grease on the bushings and next time it will get a shot
of silicone before the meat gets mixed.
Round 1 got done about 8:30 last nite and gave it a dunkin' and
the let it bloom outside (32*) for a while.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11875.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11879.jpg)
I put these on at about 1 last nite.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11885.jpg)
Pics of some slice Trail Bologna.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11881.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11883.jpg)
Casing removed.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11884.jpg)
Nice looking pile of meat, how'd they taste?
Dang! That does look tasty! What's the verdict?
Think they are perfect for a cracker and other goodies.
Did 3 hours of smoke and still not getting enough smokie taste.
There are only 14 in the finish pics. (smoked 16 the first time)
Son's took two to the Deer Camp last nite with them.
They called this morning and said they ate one on the drive up
there and they loved it.
Looks great!
14 left?
I'll watch my mailbox. ;D
Quote from: classicrockgriller on December 19, 2010, 09:32:34 AM
Think they are perfect for a cracker and other goodies.
Did 3 hours of smoke and still not getting enough smokie taste.
There are only 14 in the finish pics. (smoked 16 the first time)
Son's took two to the Deer Camp last nite with them.
They called this morning and said they ate one on the drive up
there and they loved it.
What kind of smoke are you hittin them with?
I'll send you my addy for a sample :D :D Looks great!
Looks Excellent Primo Good :D
Oh yeah you got it bad now too ;D
Quote from: Sailor on December 19, 2010, 11:53:14 AM
Quote from: classicrockgriller on December 19, 2010, 09:32:34 AM
Think they are perfect for a cracker and other goodies.
Did 3 hours of smoke and still not getting enough smokie taste.
There are only 14 in the finish pics. (smoked 16 the first time)
Son's took two to the Deer Camp last nite with them.
They called this morning and said they ate one on the drive up
there and they loved it.
What kind of smoke are you hittin them with?
These were 2/1 Pecan and Oak.
Dang Sonny, I go away for a day and look at you...
A PRO.
Awesome!
Quote from: SouthernSmoked on December 19, 2010, 08:02:33 PM
Dang Sonny, I go away for a day and look at you...
A PRO.
Awesome!
No Pro!
But you are up to your Butt in Alligators ..... You learn to swim, Fast!
Just finished stuffing 9 lbs of snack sticks.
This is work! ;D
Sonny, I have never used pecan but I have used 2 hrs of oak or 2 hrs of Hickory and I seem to get pretty good smoke flavor on my stix and SS. Just wondering if the Pecan is a bit too mild for your taste on the stixs and SS.
No matter what I smoke, wether it be butt, brisket, chicken, turkey or sausage..I am finding that it takes more smoke time than most reference here to give a decent smoke taste. Not over powering just a good smoke taste.
Great looking sausage Sonny!!
Actually the last batch, I used 3 hours of Oak.
Danged CRG those look good. Was planning to take time off this season to do some sausage and stuff, but too much family coming in. I might just stay at work.
This is the second Batch of the Trail Bologna.
I didn't do too good with the Hukki casings and
after some conversation with nepas and 10.5,
they explained where I went wrong so I will have to
give that another try sometime.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11888.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11893.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Trail%20Bologna/SDC11890.jpg)
You go brother!
Lookin gooood.
Atta boy Sonny. Those look so good I bet they don't last long. Well done!
Looks like a pro.
SIA
Quote from: classicrockgriller on December 20, 2010, 02:25:17 PM
I didn't do too good with the Hukki casings and
after some conversation with nepas and 10.5,
they explained where I went wrong so I will have to
CRG, are you going to keep it a secret?
JT