SAUSAGE PHOTO GALLERY (Without Original Recipes)
Scotch Bonnet Pepper Sauce Sticks & Testing My New SS St
Yesterday I wanted to try my new stainless steel stuffer tube I made at work for my Kirby cannon. This is a 1\2 inch tube for those skinny sheep casings.
I went with some more elk and GB,8lbs. total but I wanted this batch to be HOT. So I added a whole bottle of the scotch bonnet pepper sauce.
Still not hot enough I think Lets add some smoked Jalapeno cheese. Diced in small pieces. Hope it will fit through the stuffer tube The Kirby cannon pushed them out with no problem.
Ended up with two big coils and one hamburger size left over from the cannon to fry up and taste for heat. The two coils I just cut to length to fit the bradley racks (5 racks). Gave them 6 hours of smoke time, this just put them over the top with taste.
The final product was just what I was looking for and the stuffer tube handled the sheep casings a lot better with no binding or sticking. These will kick your butt for sure
Small Video Of the process
http://www.youtube.com/watch?v=tyUvB8VP ... e=youtu.be
I went with some more elk and GB,8lbs. total but I wanted this batch to be HOT. So I added a whole bottle of the scotch bonnet pepper sauce.
Still not hot enough I think Lets add some smoked Jalapeno cheese. Diced in small pieces. Hope it will fit through the stuffer tube The Kirby cannon pushed them out with no problem.
Ended up with two big coils and one hamburger size left over from the cannon to fry up and taste for heat. The two coils I just cut to length to fit the bradley racks (5 racks). Gave them 6 hours of smoke time, this just put them over the top with taste.
The final product was just what I was looking for and the stuffer tube handled the sheep casings a lot better with no binding or sticking. These will kick your butt for sure
Small Video Of the process
http://www.youtube.com/watch?v=tyUvB8VP ... e=youtu.be
- nepas
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- Location: Savannah, Gerogia & NE PA
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Todays Slim Jims
Ready to pull the jimmys out.
Going to give em a 2 hour bloom time. Then in the paper bag for a day in the fridge to mellow.
Some bloom $$
Going to give em a 2 hour bloom time. Then in the paper bag for a day in the fridge to mellow.
Some bloom $$
- nepas
- Frequent User
- Posts: 121
- Joined: Fri Dec 30, 2011 00:45
- Location: Savannah, Gerogia & NE PA
- Contact:
Double Sausage Batch
Going to do 2 different 5 lbs batches tomorrow.
First batch is 5 lbs of venison SS.
Second maybe 5 lbs of pepperoni (undecided yet on this)
Of course i gotta wait until it thaws.
First batch is 5 lbs of venison SS.
Second maybe 5 lbs of pepperoni (undecided yet on this)
Of course i gotta wait until it thaws.
- nepas
- Frequent User
- Posts: 121
- Joined: Fri Dec 30, 2011 00:45
- Location: Savannah, Gerogia & NE PA
- Contact:
Double Sausage Batch
I was going to go with a Poli recipe for the SS but i'm lazy tonight.
Got the venison through the 1/8 plate and ready for the cut in. Breaking down the grinder in the back.
Beef fat 1 1/4 lb
I cut the fat in and mixed by hand. Dont want to over work the fat. Do this with the meat as cold as you can stand it.
Going with AC LEGG #114 SS mix. Has every thing i need in it already, TSP, Sodium Erythorbate, spices. I added 1/2 tsp black pepper and 1.5 tsp mustard seeds.
Have my 1 tsp cure 1 added to my water.
The ECA will get mixed in tomorrow before stuffing. Mixed in by hand @ 5 tsp
Added the AC/Cure with the 3/4 cup very cold distilled water. Mix by hand in the meat. I'm going to cover this bowl fridge and clean up.
Got everything clean and sanitized. Transfer the mix into another bowl, cover and fridge for stuffing tomorrow.
Got the venison through the 1/8 plate and ready for the cut in. Breaking down the grinder in the back.
Beef fat 1 1/4 lb
I cut the fat in and mixed by hand. Dont want to over work the fat. Do this with the meat as cold as you can stand it.
Going with AC LEGG #114 SS mix. Has every thing i need in it already, TSP, Sodium Erythorbate, spices. I added 1/2 tsp black pepper and 1.5 tsp mustard seeds.
Have my 1 tsp cure 1 added to my water.
The ECA will get mixed in tomorrow before stuffing. Mixed in by hand @ 5 tsp
Added the AC/Cure with the 3/4 cup very cold distilled water. Mix by hand in the meat. I'm going to cover this bowl fridge and clean up.
Got everything clean and sanitized. Transfer the mix into another bowl, cover and fridge for stuffing tomorrow.