SAUSAGE PHOTO GALLERY (Without Original Recipes)
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.
welcome to the forum.
Ross- tightwad home cook
- nepas
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- Location: Savannah, Gerogia & NE PA
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Hey BubbaBubba 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?
The photo your are talking about is a chub of 5" round bbq bologna.
- nepas
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- Location: Savannah, Gerogia & NE PA
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Yes i have 4 smokers. I had to leave my walk in smokhouse back in PA.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.
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.
- nepas
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- Joined: Fri Dec 30, 2011 00:45
- Location: Savannah, Gerogia & NE PA
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First 2012 Sausage
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
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
First Run of Brats
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!
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!
I thought I had a handle on life until one day the handle fell off.
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- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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!
He's wanting to learn so I'm willing to teach!
I thought I had a handle on life until one day the handle fell off.
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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
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