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Really dandy play toy..

Started by St. Helens Smoker, February 10, 2005, 09:27:20 PM

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St. Helens Smoker

This is probably old hat to many of you folks here, but I wanted to share my experience with a new acquisition this past weekend.  

I had ground and cured up about 10# of sausage, and broke out the sausage stuffer and called my bro in law to come give me a hand...his pig casings were bad, so I ran and grabbed some casings downtown (didn't notice the were sheep til I got home[:(!])

Now the old stuffer won't take sheep casings with the only surviving nozzle after all these years, so I jury-rig a small funnel that will allow us to use a casing.  Whoo-Hoo we're in business...nope.  The back pressure was too much trying to force the mix through the funnel, and we didn't have any pig-skin or suitable substitute to gasket the stuffer to prevent over flow...after messing with it for a couple hours we got maybe a foot of pretty measly sausage and gave up.

Next A.M. headed to town to see what I could do about the problem...I found a wonderful miracle machine...a stuffer built by Tre Spade (sp?)
This thing is the coolest stuffer I've ever used!!  Simple enough for a single person stuffing and twisting, clean-up is wonderful..a great product and highly recommended[:D]

BigSmoker

A link good Sir to all those interested[:D]
http://www.butcher-packer.com/pg_stuffers_stuffers_tre10.htm


Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

St. Helens Smoker

Thanks for adding the link BS..still a little slow on that kind of stuff[:I]

Chez Bubba

Or www.sausagemaker.com

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

MallardWacker

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by St. Helens Smoker</i>
<br />and called my bro in law to come give me a hand...his pig casings were bad
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
My BIL, his casings are always bad...[:D][:D]


You guys are going to fool around and get me into the sausgae making business.  Even with the flub up, fresh sauasage always sounds good.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...


SmokeOn,

Mike
Perryville, Arkansas

It's not how much you smoke but how many friends you make while doing it...

BigSmoker

You don't need a stuffer to make bulk sausage[:D].  I doing some hot italian this weekend and never got around to ordering the casings so bulk it is.  I see meatballs in my future[:D].

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

JJC

I've got a fanstastic Italian deli nearby . . . the owner (Mr. DeLuca) makes hot and sweet Italian sausage daily.  They are fanstastic smoked   [:p]  He does some other sausage types as well (chicken, garlic, sun-dried tomatoes) and so far the variety has been enough to keep me from doing my own . . . but I'm getting sorely tempted![:p]

John
Newton MA
John
Newton MA

St. Helens Smoker

Fall for the temptation, its worth it[:D]

Bassman

It must be something in the air. I have 20# of venison in the freezer and a hankering to make sausage.I love smoked sausage[:p].
pics of a success story:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=98&whichpage=1

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack

JJC

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Bassman</i>
<br />It must be something in the air. I have 20# of venison in the freezer and a hankering to make sausage.I love smoked sausage[:p].
pics of a success story:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=98&whichpage=1

<i><font color="blue"><b>Jack</i></font id="blue"></b>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man, Jack, I saw that post when it first came out, but seeing it again makes me really drool [:p]

John
Newton MA
John
Newton MA

Bassman

yeah John me too!
next time I'm going to experiment with seasonoings, I'm thinking hot Italian or German sausage.I'll probably use a variation of a recipe from Rytek Kutas book.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack