Easter Sausage 11

[wittdog]

It's time for the annual Easter Sausage thread. I picked up 100lbs if Butts today for sausage. I'm going to chunk them tonight. Grind on Friday and stuff and smoke on Sat. I also picked up 20lbs of beef ribs at $1.20lb and 160lbs of Charcoal. Should be a busy weekend. Pics to follow if time and attitudes permit.
I also ordered my fresh hams to be picked up on Monday.

 

[Smokey Lew]

Can't wait for followup posts. Will you give us the recipes you'll be using? Another question, do you apply any kind of a grease to to lubricate the piston seal in your upright sausage stuffer? I just got my stuffer and I was wondering.

 

[bbquzz]

Sound like a very busy weekend Dave. I'll be watching the pictures and living vicariously thought you and Lew

 

[friesian_rain]

Sounds like a great weekend... can't wait for pics (and recipes ? ).
What are you doing with the fresh hams?

 

[wittdog]

The recipe for the sausage can be found here... viewtopic.php?f=45&t=12790
I don't lube the piston just the gears.
As for the hams I will cure and then smoke them.

 

[bigwheel]

Sure everything will turn out great. Condolences on all the manuel labor you is preparing to do. That be enough to make a fat boy sweat just reading about it.

 

[friesian_rain]

The recipe for the sausage can be found here... viewtopic.php?f=45&t=12790
I don't lube the piston just the gears.
As for the hams I will cure and then smoke them.

Thanks, I would like to try to cure and smoke my own ham.... looking into recipes now.

 

[Pigs On The Wing BBQ]

Can't wait for followup posts. Will you give us the recipes you'll be using? Another question, do you apply any kind of a grease to to lubricate the piston seal in your upright sausage stuffer? I just got my stuffer and I was wondering.

Lew, I use a light coat of Crisco on the piston seal.

Pigs

 

[wittdog]

Meat is now ground and mixed. I love my 1hp grinder.

Lew I don't lube the piston the fat in the meat will do that as you go

 

[wittdog]

The smoked sausage is in the smokehouse getting happy....time to stuff the fresh

 

[Pigs On The Wing BBQ]

Looking great Dave.

Pigs

 

[Smokey Lew]

Shizam! That hanging sausage looks great.

 

[ChuckBBQSmoker]

i just grill some sweet and hot sausages and i'm stuffed but looking at the picture is making me want to pull the leftovers out of the fridge and continue eating!

 

[bigwheel]

Hey Wit. Fiine job as usual. Think your about due to write a book on sausage making. Call it Rytek 2 or something. Give it some thought.

 

[wittdog]

Hey Wit. Fiine job as usual. Think your about due to write a book on sausage making. Call it Rytek 2 or something. Give it some thought.

I gave it some thought...even came up with a title...but when I sobered up I forgot it.

 

[wittdog]

The smoked Polish sausage it done. It's got great color...I can't wait to try it tomarrow. It took about 10hrs in the smokehouse.

 

[bbquzz]

Damn Dave, that is a lot of work ... looks SUPER!

 

[ChuckBBQSmoker]

Hey Wit. Fiine job as usual. Think your about due to write a book on sausage making. Call it Rytek 2 or something. Give it some thought.

I gave it some thought...even came up with a title...but when I sobered up I forgot it.

Haven't we all done something like this during a long smoke!? Great idea and then....wait what...lol

This is getting better and better! Thanx for the pics!

 

[friesian_rain]

I got to stop "hanging out" here with you guys - now I want a smokehouse ! LOL
That sausage looks great!

 

[Oz]

Nice job Dave