This year I bit the bullet and bought the equipment to process sausage. I purchased a VP112 chamber vacuum sealer for salmon and now sausage, a heavy duty grinder and vertical stuffer. I've been playing with my homemade PID controlled OBS for a couple years but have been wanting to further process my game for a while.
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For the test run I used 6lbs of last year's moose burger and ground up a 12lb pork butt off which I used half. I used a prepackaged cure and season mix stuffed into collagen casings. After watching a few you tube videos and reading this forum I jumped right in. The only part that was a little tricky was the stuffing and linking of the sausages.
(http://img.tapatalk.com/d/13/10/17/tutyqu3u.jpg)(http://img.tapatalk.com/d/13/10/17/8aqajyga.jpg)
Dried them 1 hr at 130, then 150 for 1hr and then to 185 until done, alone was on about 2 hours but could have been on longer. After a little over 4 hrs nto a cooler full of ice and then back in the fridge. Vacuum packed after work today after throwing a few onto the bbq for dinner.
Nice setup and it looks like you've got some serious sausage
great set up, looking goood
Good lookin sausage,,,,,,,,,,,I want your vacuum sealer ;D
We catch and freeze over 100 red and silver salmon every year between my family and relatives so I could easily justify the vacuum sealer.
(http://img.tapatalk.com/d/13/10/18/9upy8yve.jpg)(http://img.tapatalk.com/d/13/10/18/u7yme9a7.jpg)
That be a whole lot a fishing going on...
Nice catch!
Somebody better put the lid on that Crown Royal,,,,,,,,it would be a shame if any got spilled ;D