Really dandy play toy..

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

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 · February 10, 2005, 11:17:39 PM

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.

St. Helens Smoker · February 10, 2005, 11:28:23 PM

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

Chez Bubba · February 11, 2005, 01:52:13 AM

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?

MallardWacker · February 11, 2005, 02:20:33 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by St. Helens Smoker
 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">
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...

BigSmoker · February 11, 2005, 03:47:20 PM

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.

JJC · February 12, 2005, 03:26:49 AM

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

St. Helens Smoker · February 12, 2005, 11:56:52 AM

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

Bassman · February 12, 2005, 02:57:05 PM

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

Jack

JJC · February 12, 2005, 10:01:01 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by 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

Jack
<hr height="1" noshade id="quote"></blockquote 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

Bassman · February 13, 2005, 02:47:33 PM

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.

Jack