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Author Topic: Sausage Making A to Z  (Read 99378 times)

Offline watchdog56

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Re: Sausage Making A to Z
« Reply #15 on: December 23, 2010, 09:47:26 AM »
Nice post. Once you start making your sausage and find a nice recipe you won't be able to make enough. I try to find recipe's from scratch instead of buying a kit.
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Offline Caribou

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Re: Sausage Making A to Z
« Reply #16 on: December 23, 2010, 12:04:34 PM »
Great sausage making manifesto ;)
Thanks for taking the time to make it for all of us.
Carolyn
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Offline jiggerjams

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Re: Sausage Making A to Z
« Reply #17 on: December 23, 2010, 12:05:44 PM »
Thanks for the pictorial Kevin. I will be referencing this when I begin the sausage voyage. Great tip on how to deal with a blow out too.

JJ
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Offline Alberta Boy

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Re: Sausage Making A to Z
« Reply #18 on: December 23, 2010, 04:39:56 PM »
Good job Thanks  :)
I wish I knew about this site 17hrs ago   :(
I just put some Hi Mountain Polish sausage in my Bradley 40minutes ago, hopefully it works ok. The only step I really missed was the casing tap/flushing. I just soaked them for an hour in warm water then proceeded with making 10lbs of sausage.
This was my 1st batch ever so I can learn from it.
Anyways Kevin, Thank-You very much for that great step by step instruction. Top Notch!!!
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NePaSmoKer

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Re: Sausage Making A to Z
« Reply #19 on: December 24, 2010, 07:41:17 AM »
Habs

This is recipe site material.
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Offline Sailor

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Re: Sausage Making A to Z
« Reply #20 on: December 24, 2010, 08:05:57 AM »
Quote from: NePaSmoKer on December 24, 2010, 07:41:17 AM
Habs

This is recipe site material.
I agree or at the least make this a sticky in this topic.
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Enough ain't enough and too much is just about right.

Offline Habanero Smoker

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Re: Sausage Making A to Z
« Reply #21 on: December 24, 2010, 01:34:45 PM »
I agree. I haven't fully read it, but it looks very well done. I will start working on it after the New Years.
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Offline Scottie's Gourmet Meats

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Re: Sausage Making A to Z
« Reply #22 on: December 24, 2010, 10:20:14 PM »
Extremely instructive (is that really a word?) Anyway, great job and those look wonderful!

Scottie
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Offline KevinG

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Re: Sausage Making A to Z
« Reply #23 on: January 25, 2011, 07:25:35 PM »
Ok, for those of you who wanted this back, it's up again. Let me know if I missed something, or if you think I should change something in it.

See you in the funny papers  ;D
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NePaSmoKer

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Re: Sausage Making A to Z
« Reply #24 on: January 25, 2011, 07:41:51 PM »
Quote from: KevinG on January 25, 2011, 07:25:35 PM
Ok, for those of you who wanted this back, it's up again. Let me know if I missed something, or if you think I should change something in it.

See you in the funny papers  ;D

Sonny is evil sausage maker  :D
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Offline classicrockgriller

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Re: Sausage Making A to Z
« Reply #25 on: January 25, 2011, 08:38:25 PM »
KevinG, Thanks for putting this back up!

It has been requested by alot of people.

Nice of you to do it.

Thanks again!
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Offline jiggerjams

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Re: Sausage Making A to Z
« Reply #26 on: January 26, 2011, 08:56:59 AM »
Thanks Kevin.

This post is valuable to me.

JJ
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Offline mjdeez

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Re: Sausage Making A to Z
« Reply #27 on: January 26, 2011, 02:09:50 PM »
Thanks, this is great.

I bought a hank of casings in brine, the kind that supposedly is only good for a month or so.  I had thought I'd be getting a pack of dry salted casings where I could put the unused portion back in salt. ... So are these casings good for 1 month from when you get them, or one month when you crack open the seal on the bag?

Thanks.
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Offline KevinG

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Re: Sausage Making A to Z
« Reply #28 on: January 26, 2011, 06:17:59 PM »
I always use salted and not brined casings, but from what I've seen they usually are good for 3-4 months, I've even found one that claims 6 months. If you need to keep them longer I recommend the salted ones.
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Offline McSmokin

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Re: Sausage Making A to Z
« Reply #29 on: February 18, 2011, 11:28:34 AM »
That was a great right up, do you flip the sausage at any point during smoking?
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