SAUSAGE PHOTO GALLERY (Without Original Recipes)

ssorllih
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Post by ssorllih » Sat Dec 31, 2011 21:54

Nepas, I hope you realize that with all of that fine work on display there are a whole bunch of people here that are going to look to you for answers. I counted at least four smokers in your slide show, are they all yours? You have developed some fine skills.
welcome to the forum.
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Post by Keymaster » Sat Dec 31, 2011 23:12

Welcome Nepas, thats some fine looking Charcuteries you have prepared in the last year. Hope to see some more fine work in the future :smile:
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Post by nepas » Sat Dec 31, 2011 23:30

Bubba wrote:Hi Nepas,

Welcome to the forum.
You make a lot of very good-looking sausage and meat sticks as well!
When the slide show starts, a few photos on there is one with your stuffer, then the next photo, a light colored sausage (there appear to be a few photos of that type sausage in 28-32 casing maybe), what sausage is that?

Also, a little further on there is a round item on an orange tray (looks like 2 pairs of slits cut perpendicular on top) then it may have been cooked or baked.
What is that if I may ask?
Hey Bubba

The photo your are talking about is a chub of 5" round bbq bologna.
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Post by nepas » Sat Dec 31, 2011 23:38

ssorllih wrote:Nepas, I hope you realize that with all of that fine work on display there are a whole bunch of people here that are going to look to you for answers. I counted at least four smokers in your slide show, are they all yours? You have developed some fine skills.
welcome to the forum.
Yes i have 4 smokers. I had to leave my walk in smokhouse back in PA.

Here in GA i have my 4 Bradleys, proofer/smoker, MAK pellet grill, Meadow Creek PR36 and recently a Master Forge lpg smoker.

I recently got this for dry cure.

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I have digital control for temp, humidity control, humidifier that i will soon be hooking up.

Image

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First 2012 Sausage

Post by nepas » Sun Jan 01, 2012 15:48

Here is my first batch of sausage for 2012.

Doing 5 lbs of course grind venison for some chili, then 10 lbs venison for some hot Italian.

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Everything clean and sanitized and ready to grind.....After i get back from brunch with my wife....HA
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Post by ssorllih » Sun Jan 01, 2012 17:05

Now wait a cotton pickin minute ! With all of the good food you make , You GO OUT for Brunch? :shock: :lol:
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Post by nepas » Sun Jan 01, 2012 23:35

ssorllih wrote:Now wait a cotton pickin minute ! With all of the good food you make , You GO OUT for Brunch? :shock: :lol:
:lol: :lol:

With my wife.....her idea...DOH :shock:

5.5 lbs of course grind venison for chili
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Bagged and ready
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Sweet Italian 4 3/4 lbs
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Stuffing tomorrow.
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Hot Italian 5 lbs
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Stuffing tomorrow
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Post by ssorllih » Sun Jan 01, 2012 23:40

Nice looking work.
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Post by Bubba » Mon Jan 02, 2012 00:16

Hi Nepas,

Venison chili sounds very interesting. Do you hunt your own venison?
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First Run of Brats

Post by Dutch » Wed Jan 04, 2012 04:35

Last night my son and me put together a batch of Brats. Got to play with my new 5 lb. vertical stuffer.

We made 6 lbs of brats and 1 lb of habanero brats.

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Stuffer ready to go

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Ready to be twisted into links

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My son making links for the first time

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Some of the completed links

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Some Habaneros for our private batch

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Habanero Brats linked up.

Our only regret is not making more of the Hab brats. Our sample patty sure was goood.

Thanks for looking!
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Post by Chuckwagon » Wed Jan 04, 2012 04:48

Nice work Dutch. Is your son just a youngster? He's off to a great start.

Best Wishes,
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Post by Dutch » Wed Jan 04, 2012 04:55

Thanks Chuckwagon- he's my youngest at 19. Whenever I do something food-wise whether it's getting stuff ready for the smoker(s), grill or now making sausages, he wants to have a hand at what's going on.

He's wanting to learn so I'm willing to teach! :mrgreen:
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Post by DLFL » Wed Jan 04, 2012 15:44

Those are nice. I will pass on the habanero pepper ones though.
Dick

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Post by ssorllih » Wed Jan 04, 2012 16:19

For my taste a little habinero goes a looooong way. seranos are about my limit.
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Post by Devo » Wed Jan 04, 2012 16:44

Hey Dutch good looking brats. I could have a go at those hab brats no problem :mrgreen:

When ever I make something in the smoker I try to get my 8 year son involved. Hard to get them away from that X-Box thing but once he gets his hands in there he loves it and he will thank me later in life when he wanting some good cooking :cool:
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