SAUSAGE PHOTO GALLERY (Without Original Recipes)

ssorllih
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Post by ssorllih » Tue Jan 24, 2012 17:39

When you start putting it together tell us the recipe. I believe that there is at least one andouille recipe for each sausage maker in the bayou country.
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Scotch Bonnet Pepper Sauce Sticks & Testing My New SS St

Post by Devo » Fri Jan 27, 2012 18:31

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.
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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.
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Still not hot enough I think :o 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. ;)
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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 :wink:

Small Video Of the process
http://www.youtube.com/watch?v=tyUvB8VP ... e=youtu.be
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Post by DLFL » Fri Jan 27, 2012 22:29

That sounds good.
We had one of those frog things on our sink for years.
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Post by Devo » Fri Jan 27, 2012 23:00

Not sure which X-wife left that frog behind but he has stuck by me through thick and thin :mrgreen:

Seems I am having a problem getting those sticks into the vac bags.....they keep ending up in my mouth. Darn good sticks :cool:

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Post by ssorllih » Fri Jan 27, 2012 23:10

There was a tavern in our town that had a two gallon pickle jar on the bar with sausage in pickle brine. Those sausages would sell a lot of beer. :shock:
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Todays Slim Jims

Post by nepas » Sun Jan 29, 2012 00:04

Ready to pull the jimmys out.
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Going to give em a 2 hour bloom time. Then in the paper bag for a day in the fridge to mellow.

Some bloom $$

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Post by nepas » Sun Jan 29, 2012 20:09

This batch is in the sausage archives ;D

Got 9 oz of ends and loops to.
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All cut to lengths and ready for vac bags.
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Playing lincoln logs
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I got 10 bags of 10ea, 1 bag with 7 and 9 oz of ends and loops ready to go north with my daughter next week.
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Post by Keymaster » Tue Jan 31, 2012 04:07

Very nice job, looks excellent!!!
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Double Sausage Batch

Post by nepas » Thu Feb 02, 2012 19:41

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)

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Of course i gotta wait until it thaws.
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Double Sausage Batch

Post by nepas » Fri Feb 03, 2012 05:16

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.
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Beef fat 1 1/4 lb
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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.
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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.
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The ECA will get mixed in tomorrow before stuffing. Mixed in by hand @ 5 tsp
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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.
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Got everything clean and sanitized. Transfer the mix into another bowl, cover and fridge for stuffing tomorrow.
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Post by ssorllih » Fri Feb 03, 2012 05:34

Very nice. Thank you.
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Post by nepas » Fri Feb 03, 2012 13:17

Have some casing soaking being i was up early this morning.

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Post by ssorllih » Fri Feb 03, 2012 15:36

Nice looking bowl on top there.
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Post by nepas » Fri Feb 03, 2012 23:57

Yup they be done. Had to go uptown.

Here is the small chubs

I really am not liking these casings much.
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The string end (hanging)
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Going to wrap all the chubs in clear wrap.
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2nd small chub
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Both small chubs
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Large chub
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Cut large in half. Going to get the same wrap.
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Post by nepas » Fri Feb 03, 2012 23:58

Forgot to post hanging in smoker.

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