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Posted: Sat Dec 31, 2011 21:54
by ssorllih
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.
Posted: Sat Dec 31, 2011 23:12
by Keymaster
Welcome Nepas, thats some fine looking Charcuteries you have prepared in the last year. Hope to see some more fine work in the future
Posted: Sat Dec 31, 2011 23:30
by nepas
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.
Posted: Sat Dec 31, 2011 23:38
by nepas
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.
I have digital control for temp, humidity control, humidifier that i will soon be hooking up.
First 2012 Sausage
Posted: Sun Jan 01, 2012 15:48
by nepas
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.
Everything clean and sanitized and ready to grind.....After i get back from brunch with my wife....HA
Posted: Sun Jan 01, 2012 17:05
by ssorllih
Now wait a cotton pickin minute ! With all of the good food you make , You GO OUT for Brunch?
Posted: Sun Jan 01, 2012 23:35
by nepas
ssorllih wrote:Now wait a cotton pickin minute ! With all of the good food you make , You GO OUT for Brunch?
With my wife.....her idea...DOH
5.5 lbs of course grind venison for chili
Bagged and ready
Sweet Italian 4 3/4 lbs
Stuffing tomorrow.
Hot Italian 5 lbs
Stuffing tomorrow
Posted: Sun Jan 01, 2012 23:40
by ssorllih
Nice looking work.
Posted: Mon Jan 02, 2012 00:16
by Bubba
Hi Nepas,
Venison chili sounds very interesting. Do you hunt your own venison?
First Run of Brats
Posted: Wed Jan 04, 2012 04:35
by Dutch
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.
Stuffer ready to go
Ready to be twisted into links
My son making links for the first time
Some of the completed links
Some Habaneros for our private batch
Habanero Brats linked up.
Our only regret is not making more of the Hab brats. Our sample patty sure was goood.
Thanks for looking!
Posted: Wed Jan 04, 2012 04:48
by Chuckwagon
Nice work Dutch. Is your son just a youngster? He's off to a great start.
Best Wishes,
Chuckwagon
Posted: Wed Jan 04, 2012 04:55
by Dutch
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!
Posted: Wed Jan 04, 2012 15:44
by DLFL
Those are nice. I will pass on the habanero pepper ones though.
Posted: Wed Jan 04, 2012 16:19
by ssorllih
For my taste a little habinero goes a looooong way. seranos are about my limit.
Posted: Wed Jan 04, 2012 16:44
by Devo
Hey Dutch good looking brats. I could have a go at those hab brats no problem
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
