Summer sausage and franks again.

[pikeman_95]

Well it is time to use up some of last years meat so I invited a friend to join me in some sausage making. We fell back to some of our old favorites. We each did 45 pounds of Summer sausage and 30# of German Frankfurters. Our total production was 150#. We stuffed on the first evening and then Smoked both batches the next day. It was brought to my attention that my camera needs the date reset but this was last Tuesday and Wed.

Here is a short video of the stuffing process. I was using my 30 pound Cannon with the foot control. It sure makes it easy. I have the speed turned down as this was Steve's first try.

http://s943.photobucket.com/user/pikeman_95/media/STEVE%20FTATAU%20SAUSAGE/MOVIEOFMAKINGSAUSAGEWITHWITHOUTADDRESS_zps990a5b3c.mp4.html

Here is the product that we made after stuffing with my Friend Steve.






This picture is of the Summer Sausage ready to come out of the smoker. 2 1/2 hours of heavy apple smoke.



They did pick up nice color in the smoker



Now summer sausage in the rack and ready for the hot water bath. My rack will only hold 90 pounds so that is why we each only did 45 pounds.



Bath at 165 and up to core temp. of 155F.



Now for the Franks' turn in the smoker.



After a couple of hours of heavy smoke they are ready for the bath.



After a couple of hours to bloom and then into the cooler over night. Here is the cut shot of each. They look similar but taste different. Both batches turned out Great. My friend is very happy with the sausage.

First the German frankfurters. The pork that I purchased was trimmed rather lean this time which makes my wife happy as she does not like a lot of fat in the sausage.


And now the summer sausage.


We already went hunting since we made this last week and have refilled the freezer again. I need a little down time to get rested up.

Kirby

[ragweed]

Wow!  That's some great batch of sausage!  That would last me and the wife all year!  BTW, you need to change the date on your camera.  Showing Feb 2008!!

[pikeman_95]

Thanks for the date reminder. I have fixed it but it is too late to do anything with the pictures. And yes this will last us most of the year. I did bring some sausage over to the rancher that let us hunt this morning.
Kirby

[Mr Walleye]

Outstanding as always Kirby!

Mike

[beefmann]

great looking sausages, franks and  equipment  great  job

[Saber 4]

Impressive sausages and setup Kirby.

[cobra6223]

Dang Kirby they look perfect again!! every time you post those hotdogs my mouth just drools!!  ;D

[KyNola]

Man oh man Kirby, every time I see one of your posts like this it makes me hungry and jealous at the same time.  Great work.  Those franks especially look awesome.

[Tenpoint5]

Good looking batch of sausage Kirby

[smoke em if you got em]

Very impressive

[STLstyle]

That's great looking sausage.  Wow...

[Thompsoncentre]

Any chance of getting the franks recipe?

[OU812]

Lookin gooooood!!

[pikeman_95]

Thompsoncenter


Check your PM

[Sailor]

Hey Kirby, what size casings did you use?  Don't think I have seen 30 inch casings and wondering where you found them.  What MM or dia are they?

Jim