SAUSAGE PHOTO GALLERY (Without Original Recipes)

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DLFL
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Post by DLFL » Fri Jun 01, 2012 01:19

That looks real good! Glad I just ate.
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what I did today

Post by Big Guy » Fri Jun 22, 2012 23:50

peameal bacon getting coated with corn meal

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a few of the 18 pieces ready to vac pac

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then I got out my old grinder

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pork and chicken chunks ready to grind and make hot dogs

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grinding hot dog meats

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grinding moose and pork for snack stix

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hot dog and snack stix meats ready to add the spices

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snack stix stuffed

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

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hot dawgs stuffed

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

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Chuckwagon
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Post by Chuckwagon » Sat Jun 23, 2012 00:24

To be continued...
(I hope) :roll:
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 JerBear » Sat Jun 23, 2012 00:41

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....
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Post by Big Guy » Sat Jun 23, 2012 01:37

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
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Post by JerBear » Sat Jun 23, 2012 04:11

Awesome, thanks for the info!
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Post by Big Guy » Sat Jun 23, 2012 23:06

The Hot dogs are done

Up to temp in the smoker

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the big chill down

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on the grill

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on the plate

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cross section close up

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tomorrow the snack stix :mrgreen:
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Post by Darthfrog » Sat Jun 23, 2012 23:20

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

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Post by Big Guy » Sat Jun 23, 2012 23:25

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.
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Post by Darthfrog » Sun Jun 24, 2012 02:45

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. :smile: )

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I love cooking with wine. Sometimes I even put it in the food.
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20 LBS OF FLATTIES, STICKS AND SNUBBIES

Post by TSMODIE » Mon Aug 06, 2012 22:25

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/
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Post by laripu » Tue Aug 07, 2012 01:35

I'll be right there for a snack ;)
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine
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Post by Chuckwagon » Tue Aug 07, 2012 06:51

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

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 TSMODIE » Fri Aug 24, 2012 16:55

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
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Post by Chuckwagon » Sat Aug 25, 2012 07:38

Very nice! Thanks for posting.
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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