Summer sausage and German Franks

[pikeman_95]

Well finally found time to do some sausage. 60 pounds of summer sausage and 60 pounds of German Frankfurters. Other then the stuffing time the night before we smoked three batches in 10 hours of smoking a little longer to finish the water bath process. Thanks to my brother-in-law Ken for the help with the videos!! He provided the beef and I provided the venison and we both provided the pork.

Make sure that you click on the links to see some videos that I put together of this project.

The spices mixed for 30 pound batch of summer sausage with stuffer filling tool.



Here is a link to the mixing process.

http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view&current=MIXINGSAUSAGE2.mp4

I used my 30 pound hydraulic sausage stuffer shown below.





Here is the link to using the stuffer to stuff the summer sausage. The snapping sound you hear is my glove sticking to the sausage casing.

http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view&current=STUFFINGTHESUMMERSAUSAGE.mp4

Now time to stuff the 60 pounds of German Frankfurters.

Here is the link for stuffing the Franks

http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view&current=STUFFINGGERMANFRANKFURTERS.mp4

Here is 60 pounds of franks.



Now to the smoker. [summer sausage first.]



after 2 hours of heavy smoke they are ready for the bath.





Heading for the hot water bath.



smoker link

http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view&current=SUMMERSAUSAGEINTHESMOKER.mp4

Now for the hot water bath.

http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view&current=SUMMERSAUSAGEINHOTWATERBATH.mp4

Here is a new rack for the hot water tank. The rack allows water to flow around the sausages.









Now after 155 degrees, into the cooldown cooler.




On to the counter to bloom. I need to come with up some sort of rack for this part of the process but for now it is the counter.





At the same time the German Frankfurters are in the smoker.




A little smoker video


http://s943.photobucket.com/albums/ad274/pikeman_95/?action=view&current=SMOKINGTHEGERMANSAUSAGE.mp4


Franks in the smoker.






franks in the bath





Now on the counter to bloom x 2 batches of what you see here.


 


And the money shot





And a Day to rest up

Kirby

[GusRobin]

Kirby - great set up and great pics and videos

[Kevin A]

Excellent job Kirby of showing the entire process!
Very nice equipment for heating & cooling too!
The stuffer & mixer ain't bad either!  ;)

Not sure if I'll ever need to make batches that large, but I really do appreciate you explaining your procedures & sharing the short-cuts & tips you've learned.

Nice job!

[NePaSmoKer]

Really nice there Kirby.

[SouthernSmoked]

Dang Kirby very nice!

Love the pics and videos.

[Tenpoint5]

Well Done Kirby!! I even learned that I have been doing it wrong. I was opening the supply valve and then trying to control everything with the speed valve.

[ghost9mm]

Well done...and for those that have never tried something like this, the videos are excellent for teaching...just a really great job Kirby...

[Mr Walleye]

Awesome lookin' franks and SS Kirby!  ;)

I love the new rack you built for the hot water bath!

Great Job.

Mike

[Keymaster]

Nice job Kirby!!!!

[pikeman_95]

Thanks guys

I thought some of what I posted could help new members understand the hot water process in finishing their sausage. Not every one will have the equipment that I have built but the process can be accomplished in many different ways.

Kirby

[classicrockgriller]

That is just fine as frogs hair.

Great pics and Videos.

Just awesome!

[grnhs]

Nice work Kirby, sorry I missed this post I was over in Kalispell. almost made it to Missoula, but not quite. should have drove down since the fish weren't biting. But we got our cherrys for the homemade wine ;D

[pikeman_95]

Nice work Kirby, sorry I missed this post I was over in Kalispell. almost made it to Missoula, but not quite. should have drove down since the fish weren't biting. But we got our cherrys for the homemade wine ;D

If you make it here some time give me a call or drop me a note and we will throw a couple of franks on the grill. Don't you love those Flathead cherries.

Kirby

[grnhs]

I will contact you if I find myself heading over there.
Yes I do love those cherries and the wine recipe we have for them.
I have started using the cherry wine instead of water in my hot italian sausages and it gives them a very distinctive flavor.

Although not in the quantity you batch up, wow.

Dave

[pikeman_95]

In our more productive days we have done over 500 pounds a couple of times. A 30 pound batch is about as small as we go. If I were retired I would have time to play with smaller batches. For now I have to get as much done as I can in one process.
What town are you located in??

Kirby