Well it is time to use up some of last years meat so I invited a friend to join me in some sausage making. We fell back to some of our old favorites. We each did 45 pounds of Summer sausage and 30# of German Frankfurters. Our total production was 150#. We stuffed on the first evening and then Smoked both batches the next day. It was brought to my attention that my camera needs the date reset but this was last Tuesday and Wed.
Here is a short video of the stuffing process. I was using my 30 pound Cannon with the foot control. It sure makes it easy. I have the speed turned down as this was Steve's first try.
http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/MOVIEOFMAKINGSAUSAGEWITHWITHOUTADDRESS_zps990a5b3c.mp4.html
Here is the product that we made after stuffing with my Friend Steve.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1756-Copy_zpsd24d00ee.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1756-Copy_zpsd24d00ee.jpg.html)
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1758-Copy_zps912603ad.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1758-Copy_zps912603ad.jpg.html)
This picture is of the Summer Sausage ready to come out of the smoker. 2 1/2 hours of heavy apple smoke.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1761-Copy_zps78e0c1e1.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1761-Copy_zps78e0c1e1.jpg.html)
They did pick up nice color in the smoker
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1762_zps777820bf.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1762_zps777820bf.jpg.html)
Now summer sausage in the rack and ready for the hot water bath. My rack will only hold 90 pounds so that is why we each only did 45 pounds.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1765-Copy_zpsde812167.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1765-Copy_zpsde812167.jpg.html)
Bath at 165 and up to core temp. of 155F.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/SSinthehotwaterbathtocoretemp_zps06b623d5.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/SSinthehotwaterbathtocoretemp_zps06b623d5.jpg.html)
Now for the Franks' turn in the smoker.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1770-Copy_zps863cc7bb.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1770-Copy_zps863cc7bb.jpg.html)
After a couple of hours of heavy smoke they are ready for the bath.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/102_1773-Copy_zpsee811142.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/102_1773-Copy_zpsee811142.jpg.html)
After a couple of hours to bloom and then into the cooler over night. Here is the cut shot of each. They look similar but taste different. Both batches turned out Great. My friend is very happy with the sausage.
First the German frankfurters. The pork that I purchased was trimmed rather lean this time which makes my wife happy as she does not like a lot of fat in the sausage.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/106_1783_zps1d354a66.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/106_1783_zps1d354a66.jpg.html)
And now the summer sausage.
(http://i943.photobucket.com/albums/ad274/pikeman_95/STEVE%20FTATAU%20SAUSAGE/134_1781_zps2340ad6e.jpg~original) (http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/134_1781_zps2340ad6e.jpg.html)
We already went hunting since we made this last week and have refilled the freezer again. I need a little down time to get rested up.
Kirby
Wow! That's some great batch of sausage! That would last me and the wife all year! BTW, you need to change the date on your camera. Showing Feb 2008!!
Thanks for the date reminder. I have fixed it but it is too late to do anything with the pictures. And yes this will last us most of the year. I did bring some sausage over to the rancher that let us hunt this morning.
Kirby
Outstanding as always Kirby!
Mike
great looking sausages, franks and equipment great job
Impressive sausages and setup Kirby.
Dang Kirby they look perfect again!! every time you post those hotdogs my mouth just drools!! ;D
Man oh man Kirby, every time I see one of your posts like this it makes me hungry and jealous at the same time. Great work. Those franks especially look awesome.
Good looking batch of sausage Kirby
Very impressive
That's great looking sausage. Wow...
Any chance of getting the franks recipe?
Lookin gooooood!!
Thompsoncenter
Check your PM
Hey Kirby, what size casings did you use? Don't think I have seen 30 inch casings and wondering where you found them. What MM or dia are they?
Jim
Jim
Here is a link to the Spokane Spice co.
http://www.spokanespice.com/products_detail.php?id=196&secid=39
Kirby
Dammit Kerby, you always make me want to find an awesome water bath. Awesome looking sausage.
You might take a look at these on ebay.
http://compare.ebay.com/like/261319906160
or this one
http://wenatchee.craigslist.org/atq/4101439951.html
If you Google copper boiler you might find something at a decent price.
Kirby
Thanks for the info Kirby
You are a machine Kirby!
Always enjoy your posts my friend.
Lump
Lumpy
It has been a while. How are things. Have you been making anything lately. As you can see I just got done with a fairly good batch. My friend and I had a good time. I just got a call from a 76 year old friend that got a bull elk and wants to make some sausage. Man I hope I can have that spunk when I get that old. I asked him how he managed to handle an bull elk and he said he makes sure that he hunts with younger guys. Kind of a kick.
Kirby
PM sent Kirby
I'm new to all of this. What's the purpose of the water bath? To cook?
Dirt
Yes the water bath is to bring the sausage to core temperature much faster. I give it about 2.5 hours of heavy smoke after the casings are warm and dry in the smoker. Then after the heavy smoke into the 160-165 F water bath until the sausage core temp reaches 155 for 10 minutes. I have done as many as 4 smokes in one long day. I made the stainless tank and pumps which sit on a 3 burner propane stove. It usually only takes about 20-30 minutes to reach core temperature. The sausage turn out moist and safely cooked all the way through. Some of the members are using the large turkey roasters for their water bath.
Kirby
Really appreciate the info, someday I'd like to be a pro! Really good looking smokes man