This is a 20 man operation. We did over 1000lbs of sausage yesterday.
We use a old uhaul trailer. 3 hours of hickory with a pan in the floor of the trailer. We did the snack sticks on Friday. All the logs on Saturday. We used a 75 lb stuffer using an air compresser.
Pretty impressive operation. We went through over 600lbs of picnic roast pork to mix with!
Had a lot of fun. I thought you guys might enjoy the pics even though they aren't the best.
The snack sticks an sausage will both dry age. Snack sticks take a couple of weeks. Sausage take a month or so. I'll post more picks when they are ready.
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WOW....you guys had some serious sausage stuffing going on. Pretty impressive!
WOW!!! 2x
Cant wait to see the rest of the pictures.
Holy s&*t!! That's amazing. And here I am struggling to get 10 lbs made.
WOW and I bet the inside of that Uhaul sure smells good.
No fooling around in Missouri I guess!!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
That is an impressive amount of sausage. Great work!!!
Now that is what i call a long days work!! There has to be some major planing ahead for that kind of a guys time!! Looks awesome and can't wait to see the results!
Wow what an operation. How hot do you smoke the sticks and the sausage. You must be using cure # 2. Do you have any pictures of your heat and smoke generating system?? The most I have ever made is a little over 500# Did you use venison or beef to go with your pork??
Kirby,
Here is our smoke generating system:
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Smoke 3 hours hickory. Using cure number 2. These guys have been doing this 20+ years. It's a 20 man operation. I've been on the "waiting list" for quite a few years.
They smoke the sausage outside, then back he trailer into his shop. He can control temp from there.
This year was the lowest number of lbs in a Lon time. Most guys were down in the deer weight due to low harvest numbers in MO his year.
Quite an operation. We also did brats and Italian sausage at the end. I meant to take more pics. I'll grab some pics when I pick up the finished product.
Thought I did a lot of work when I made 15 lbs one time. Great stuff (no pun intended). Thanks for sharing.
that is an impressive sausage run! :)
If I could get my jaw off the floor I would be able to comment. WOW
Wow!
Not sure what else has to be said.
And I thought Kirby did a lot!! How long are those strands of sticks? Very neat and interesting.
Wow
that is a high-tech smoke generator system. ;D I am curious how long do the sausages hang in the smoker in his garage . You are the second group of guys that I know that make sausage this way. Would you be sure to show us some pictures of the finished product. I am curious how they look when finished. Do you follow the same process with the meat sticks and the other sausages that you mentioned?
Kirby
That is an amazing feat. How long did it all take?
Quote from: cobra6223 on January 19, 2014, 07:55:59 PM
And I thought Kirby did a lot!! How long are those strands of sticks? Very neat and interesting.
Strands are roughly 11-12' long per strand.
Kirby,
The sausage will age a month or so. We get a "it's ready come and get it" phone call when it's done. Snack sticks will take 2-3 weeks I'm told.
This is my first year in "the club", so I'm still learning about their process.
I can tell you that the rookies are put to work! I spent a lot of time chunking pork. I was able to work my way into the stuffing table before it was all done.
We did the snack sticks on Friday after work. We had those done about 9 pm. They went pretty quick.
Sausage took most of the day on Saturday. We started at 8, finished about 3:30.
I'll finish this post when I pickup the finished product. Thanks for looking!
That should last you guys a day or two! ;D
Great job. Can't wait to see the finished product.
OH MY LORD!
That is awesome!
Sent from my Samsung Galaxy Note 2
Nice little batch of sausage STL! What did you guys do with your spare time? ;D
Seriously that's a pile of sausage. I've been involved with a 700 lb batch and I've done 200 lb batches myself in one day start to finish including packaging but I haven't hit the 1000 lb mark.
Great job! ;)
Mike
Quite the sausage factory there, looks great
I believe the phrase "I'm not worthy...I'm not worthy...I'm not worthy" is appropriate here. That is one heck of a smoker!
25 days here you go:
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Sausage Heaven!!!!
That's pretty awesome
I thinks is looks fine. Are you happy with the results? This dried style of sausage is something I have never tried but I would like to taste the results. Do you add something to give it a tang?
I've been eating this recipe of sausage for years. This is the first year I got the invite to join the group. The finished product is very good. The texture is more firm than our hot smoked variety which is a nice change of pace. I was disappointed to learn they use a seasoning mix and this was not a homemade recipe. I think it's a Excaliber brand sausage mix from a local meat market. They add mustard seed to it. That's the only add on. Overall it's very good and all seem to like it who try.