Deer sausage day

pikeman_95 · January 19, 2014, 08:36:09 PM

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

watchdog56 · January 20, 2014, 04:17:52 AM

That is an amazing feat. How long did it all take?

STLstyle · January 20, 2014, 06:12:10 AM

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!

iceman · January 20, 2014, 12:00:35 PM

That should last you guys a day or two! ;D
Great job. Can't wait to see the finished product.

Consooger · January 21, 2014, 02:31:26 AM

OH MY LORD!

hutcho · January 21, 2014, 09:57:08 AM

That is awesome!

Sent from my Samsung Galaxy Note 2

Mr Walleye · January 21, 2014, 07:11:02 PM

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

Smoker John · January 23, 2014, 12:27:45 PM

Quite the sausage factory there, looks great

Skishy · February 04, 2014, 12:59:24 PM

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!

STLstyle · February 05, 2014, 05:34:30 PM

25 days here you go:

STLstyle · February 05, 2014, 05:35:34 PM

Saber 4 · February 05, 2014, 06:54:37 PM

Sausage Heaven!!!!

Jkwellborn · February 08, 2014, 06:03:25 PM

That's pretty awesome

pikeman_95 · February 08, 2014, 06:40:37 PM

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?

STLstyle · February 09, 2014, 10:49:33 AM

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.