Had 16 lbs. of beef and pork in the freezer so they got ground up and stuffed into some Kobasa casing's. Going into the smoker in the morning when the sun comes out or not. Might snow again tomorrow but they still will get smoked ;)
The Pork
(https://lh4.googleusercontent.com/-Gkm-n2Q0mWs/UMf1Ro9ycVI/AAAAAAAAEWk/7eavIpsgGW0/s640/DSC_0095.JPG)
The Beef
(https://lh6.googleusercontent.com/-jy8PqUVV4WY/UMf1SszchfI/AAAAAAAAEWs/WcKpJ-MG4aI/s640/DSC_0096.JPG)
The Mix
(https://lh3.googleusercontent.com/-ND2xBNfVKng/UMf1SgVlhAI/AAAAAAAAEWw/rEPxqahh_fs/s640/DSC_0097.JPG)
Stuffer is all ready to go
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Cranking out the first one
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Should put hog rings on after lacing casings on, that way no air bubbles ;D ;D
Casing full of air
(https://lh3.googleusercontent.com/-QMbOhUc8KYY/UMf1zNDXaSI/AAAAAAAAEXM/ofLsixTKLXQ/s640/DSC_0101.JPG)
Eight nice 24 inch rings.
(https://lh6.googleusercontent.com/-emEttmiItbI/UMf2GDFC_KI/AAAAAAAAEXg/lm9raZ0Vh0k/s640/DSC_0102.JPG)
(https://lh5.googleusercontent.com/-S7EDI8RJqpU/UMf2F4rKP-I/AAAAAAAAEXY/CiOzBulBYD0/s640/DSC_0103.JPG)
More to come tomorrow some time.
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Always good sausages making there Don.
What kind of beer you drinking?
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Looks great Don, Is that a Seam Ripper your using for a sausage pricker there? :)
You got good eyes there buddy ;)
Quote from: devo on December 12, 2012, 05:31:21 AM
You got good eyes there buddy ;)
I knew it wadn't no Pickle fork ;D
Looking good devo, what type of seasonings did you use, is it on the spicy side also what flavour of smoke are planning on using?
Devo - Pikeman_95 has found a good way to get air out of sausage casings when stuffing the casings. This device is a thin tapered wedge of PBC pipe with vent slots on the underside. He tapes this wedge on the side of his stuffer tube. Air trapped in the casing goes into the vent slots, and then escapes behind the accordioned up sausage casing on the stuffer tube. He has a picture of this device on the thread at http://forum.bradleysmoker.com/index.php?topic=29952.msg355275#msg355275 . You'd need to make different sized wedges for different sized stuffer tubes.
Had some pre-mix stuff left over from when I got into this sausage making stuff. I added a few things to it from other recipes I have used. Not spicy at all. Main spice is garlic powder and I cut back on that a tad. Using Hickory as that is my go to wood for smoking. They should get about four hours of smoke.
First time using these casings and I really like them for this kind of sausage. Once you soak them they are very easy to work with.
From www.halfordsmailorder.com
Item # BSFICACOI47MM
Description CASING - FIBROUS, COIL, FOR SMOKING, 60 FEET LONG (47 mm)
(https://www.halfordsmailorder.com/eSource/ecom/common/prodesc/images/BSFICACOI47MM-L.jpg)
Those look great and I see every casing is the same length. Very professional looking. :)
Quote from: JZ on December 12, 2012, 08:21:19 AM
Those look great and I see every casing is the same length. Very professional looking. :)
That was just plain luck JZ, I was very happy when the plunger hit the bottom of the stuffer and the end of the casing was near . Should have bought a lottery ticket yesterday ;D
Thanks for the link on those casings devo. I like them!
that looks very tasty!
And one them little corn cobb holders work good for popping air holes in casings.
I'm freezing up here in NEPA