The Pork butts
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Hippy and Happy :)
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Sliced up the pork butt into 1" strips for the hungry Grinder.
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Then tried something new, I threw all the seasoning on the meat and ground it up that way and it worked quite well.
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All ground up and I put in the fridge overnight before I added the cure this morning.
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The Hog ring pliers and hog rings. Did you know pig farmers put hog rings on a pigs snout to keep them from rootin up around the fence and escaping. The hog ring irritates the pigs snout when it tries to root and that stops them from rootin :)
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The first chub stuffed.
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Got 4 christmas chubs and a smaller Chub out of 13 Lbs of meat.
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Into the smoker for about 3-1/2 hours of Pecan smoke.
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Thanks for lookin.
I like those casings! These will make a nice Christmas gift. Nice job.
those sure do look pretty!! Nice job
Lookin gooood!!
What time will they be out of the smoker? Gotta know when to show up.
That's a great idea and I like the casings. Gonna make somebody happy at Christmas.
Looks real good Aaron. Someone is going to get some nice Christmas SS.
Quote from: NePaSmoKer on November 11, 2012, 08:34:40 AM
Looks real good Aaron. Someone is going to get some nice Christmas SS.
Hey Rick I Didn't get your reply Back until I already Had everything Stuffed and smokin. I was just afraid if I cured them overnight they would be to hard to stuff. I mixed them until the meat was good and tacky his morning.
Quote from: Brewoz on November 11, 2012, 08:28:09 AM
What time will they be out of the smoker? Gotta know when to show up.
Got up early, Got some new neighbors that like to be loud and party all night. They won't be gettin a Christmas Sausage :) I finally got them in the smoker at 5:30 AM so I figure about 10 Hours.
Aaron, starting to do holiday hams let me know if you want in on one?
I got a pack of those casings also, you going to freeze your sausage or just refrigerate? Christmas is still 6 weeks away.
Quote from: drunknimortal on November 12, 2012, 04:10:54 AM
I got a pack of those casings also, you going to freeze your sausage or just refrigerate? Christmas is still 6 weeks away.
Probably just foodsaver vac seal and put in the fridge at the bottom.
Quote from: Brewoz on November 11, 2012, 08:57:07 AM
Aaron, starting to do holiday hams let me know if you want in on one?
Wife is still not working and kinda Broke this year so probably have to wait to buy Ham Fixins but thanks for askin :)
Heres the finished slice and someone wants a bite real bad :)
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Very nice SS
Kitty kitty
OK,,,,,,Now Im REALLY Hungry!!
That there money shot looks gooood!
How did them casings hold up,,,,,,,,,,,did the wrinkle up on ya any?
Quote from: OU812 on November 12, 2012, 09:30:36 AM
OK,,,,,,Now Im REALLY Hungry!!
That there money shot looks gooood!
How did them casings hold up,,,,,,,,,,,did the wrinkle up on ya any?
Casings Held up Great Curt, They wrinkled just a tad. Plus when I had to move the smoker out of the rain all the SS took a dive to the bottom of the smoker and I had to rehang them all :)
Thanks Aaron
I hate it when the sausages take a dive in the smoker
Aaron,
Great looking SS! Hopefully I'll get a deer when the season opens this weekend, and I can make a batch too.
Yep, the grinder does a great job mixing spices into the meat--been doing it for several years now.
I generally cut 1/2 to 3/4" square and strips as long as the piece of meat.
I also mix in the cure at the same time, stuff it right away, and let it sit in the fridge over nite before smoking.
I mix in enough water to make the meat/spice/cure mix sloppy--but not wet enough to run off. Put back in freezer until it starts to freeze up, then run it thru the grinder.
Nice SS Aaron! I need to get busy making some myself.
I just finished my sausage with those casings and they wrinkled up more than I would have liked. I used 80% lean beef with a pork butt mixed 50/50 by weight. Maybe to much beef fat, oh well gives me a chance to try again.
Aaron
SS looks great.
Hey PM me i have a diff way to mix. So far its working really good.
Quote from: drunknimortal on November 19, 2012, 05:46:59 AM
I just finished my sausage with those casings and they wrinkled up more than I would have liked. I used 80% lean beef with a pork butt mixed 50/50 by weight. Maybe to much beef fat, oh well gives me a chance to try again.
I used all pork but and no xtra fat.