SAUSAGE PHOTO GALLERY (Without Original Recipes)

crustyo44
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Post by crustyo44 » Tue Jan 10, 2012 22:47

Hi Jerbear,
I like to smoke over 3 days, depending on the weather of course, personally I like a mahogany colour as well as you can see by my csabai photos.
There again, you smoke sausages to suit your taste and nobody else. If you like the look and flavour, just keep on repeating the process.
It would be a dull world if we were all like lemmings.
Regards,
Jan.
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nepas
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Venison Pizza/Cheese Stix

Post by nepas » Wed Jan 11, 2012 14:51

Here i have 5 lbs of ground venison with a beef cut in.
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Going with the AC OP Mix. If you have a mortar/pestle use it to break the powdered tomato thats in the mix.
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Have 1/8" x 1/8" Mozzarella cubed and ready for the mix in.
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Mixed and ready to stuff/smoke.
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Didnt get to Lowes to get a new T for my KC so its cranker time.
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Stuffed and ready.
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Going with my AMZNPS with hickory pellets for the smoke delivery.
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The nacho cheese are on the rack.
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Post by Keymaster » Thu Jan 12, 2012 02:14

I may have to order some of that pizza stick mix, looks good Rick!!
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nepas
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Just A Tad From Last Year

Post by nepas » Sat Jan 14, 2012 17:41

Here is a small portion of sausage from last year.

If i posted this before? I cant remember.

http://s868.photobucket.com/albums/ab24 ... =slideshow
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nepas
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Alligator Andouille

Post by nepas » Sat Jan 14, 2012 18:40

Made up a small batch of pork/alligator Andouille last month.

1 lb of fresh Georgia alligator meat cubed before grinding.
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Ground.
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Mixed with 2.5 lbs of pork, seasoned and cured.
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Stuffing into hog casings.
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Linking and ready to smoke.
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Ready for a fridge rest.
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Overnight rest in fridge. Cut one to check. Looks good, taste good.
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Set with close to same lengths.
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Tied.
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Paper bagged and ready for another fridge rest.
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Vac sealed and ready for the freezer.
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I gave 3 bags away to friends.
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Post by Keymaster » Sat Jan 14, 2012 23:57

looks good, whats gator taste like?
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Italian Sweet...

Post by sam3 » Mon Jan 16, 2012 12:42

After being away for a week, I figured I would do something simple and quick. Besides, the wifey has been asking for me to make some.

The players...9 lbs of Picnic trimmed up well with TSM Italian Sweet seasoning.
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Ready to go.
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Looking good
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All completed.
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Left them in the refrig for 4 hours or so before I vac sealed them. Not sure if that does anything or not, but i needed a nap. :grin:

And done...
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The wife made a sauce with a pound of these, it was very good!

Thanks for looking!
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Post by Keymaster » Mon Jan 16, 2012 16:39

Very Nice Job Sam, wished I would of had one of them to throw on the grill with my Hot dogs!!
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Post by Gringo Loco » Mon Jan 16, 2012 19:07

What time is lunch? Looks real good!
I found if I put the sausage in the freezer for a few hours they not smash and loose their shape when you vacuum seal them.
I bet the wife is now happy! :lol:
GL
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Post by sam3 » Mon Jan 16, 2012 20:36

Gringo Loco wrote:What time is lunch? Looks real good!
I found if I put the sausage in the freezer for a few hours they not smash and loose their shape when you vacuum seal them.
I bet the wife is now happy! :lol:
GL
That's a great idea, thanks!
This was my first attempt at making links, so it took me a while until I got the swing of it. Overall, I'm pretty happy with how they came out.

Yea, the wife was very happy too. Now I have to make Hot for me this weekend. :lol:
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Post by Chuckwagon » Mon Jan 16, 2012 23:47

My gosh Sam, if those are your FIRST links, you must have a real knack for making this stuff. :wink: Don't stop now buddy. How about trying a "semi-dry cured" product next? Good luck.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by DLFL » Tue Jan 17, 2012 05:03

Sam, those are beautiful.
Dick

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nepas
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My BF Teriyaki Slim Jims

Post by nepas » Sat Jan 21, 2012 18:25

My daughter is going to come down and visit from NEPA in 2 weeks. I have a feeling that these might go north to my neighbor ;D

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Post by Keymaster » Sun Jan 22, 2012 00:21

Job well done Nepas, wish I was you neighbor!!!
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Andouille Time

Post by nepas » Tue Jan 24, 2012 17:26

Got a 9 lb butt thawing for some Andouille. Not sure if i wanna cut any gator in it or not.

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