Homemade Sausage Making

That looks real good! Glad I just ate.

peameal bacon getting coated with corn meal



a few of the 18 pieces ready to vac pac



then I got out my old grinder



pork and chicken chunks ready to grind and make hot dogs



grinding hot dog meats



grinding moose and pork for snack stix



hot dog and snack stix meats ready to add the spices



snack stix stuffed



linked and ready for a fridge nap, they will get smoked Sunday



hot dawgs stuffed



linked and ready for a fridge nap. They will go in my smoker tomorrow.

To be continued...
(I hope)

I have to commend you on your stuffing and linking. Mine don't ever look nearly so consisten in thickness or length. Did you use natural or synthetic casings?

Also, I'd love to hear more about the peameal bacon....

JerBear wrote:I have to commend you on your stuffing and linking. Mine don't ever look nearly so consisten in thickness or length. Did you use natural or synthetic casings?

Also, I'd love to hear more about the peameal bacon....

I used 24 mm sheep cases for the hot dogs, if you look closley you can see two strips of tape on the table , For the snack stix they were 8" apart the hot dogs are 6.5". I line up the stuffed sausages with the tape and then pinch and twist or tie off the collagen cases.I used 21mm collagen cases for the snack stix they won't take a twist so I tie off the individual links.

Peameal bacon is a Canadian treat. Its a cured pork loin rolled in corn meal (origanly they used pea meal) its then sliced and fried. If you don't roll it in corn meal but smoke it you would have Canadian bacon

Awesome, thanks for the info!

The Hot dogs are done

Up to temp in the smoker



the big chill down



on the grill



on the plate



cross section close up



tomorrow the snack stix

Those franks look delicious! How did you do the emulsification?

--
Cheers,
Rob

to emulsify I took the ground and spiced meat and whizzed it up in the wife's food processor in small batches until all the meat was done.

JerBear, here's some more info on peameal bacon. I made a batch using the recipe they give on that site and thought it was too salty, I'll cut the salt in half next time.

Peameal bacon is quite good but I think I prefer proper back bacon (what the Americans call "Canadian bacon" but we Canadians never do. )

--
Cheers,
Rob

I amde 20 lbs of sticks, flatties and snubbies today, 10 lbs each of teriyaki and tequila limes


http://s1208.photobucket.com/albums/cc372/tsmodie/

I'll be right there for a snack

Hey Tim,
Those little devils look pretty tasty! Can you tell us more about them?

Best Wishes,
Chuckwagon

I use the same recipes for the snubbies, i tie them off every inch, then hang to smoke, then proof for about 24 hours at room temp to dry, they are a litttle like jerkey, very chewy

http://i1208.photobucket.com/albums/cc3 ... UBBIES.jpg

Very nice! Thanks for posting.