Sausage making


  • Power User

    got a few pics from sausage making this weekend we did some volume…
    40# bologna (50% venison/50% pork) using Walton’s 32mm smoked casing my own spice mix, half regular and half hot with habanero powder and Walton’s pepperjack cheese.
    20# fresh sausage (50% venison/50% pork) using walton’s fresh 32mm casing and basil, feta cheese, and basil + some randon spices
    20# maple breakfast sausage using Walton’s 26mm fresh sheep casings and Sausagemaker spice
    30# regular breakfast sausage Walton’s 26mm casing and Sausagemaker spice mix, in coils in the smoker
    I use the Weston #22 grinder, fine plate, and the Weston 44# mixer that attaches to the grinder.
    I use Walton’s 8x12" chamber vac bags
    ![alt text](![6_1516639505163_vac pack.jpg](Uploading 100%) ![5_1516639505163_smoker.jpg](Uploading 100%) ![4_1516639505163_sausage coils.jpg](Uploading 100%) ![3_1516639505162_grinder.jpg](Uploading 100%) ![2_1516639505162_fresh sausage.jpg](Uploading 100%) ![1_1516639505162_casings.jpg](Uploading 100%) ![0_1516639505161_bologna.jpg](Uploading 100%) image url)


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  • R

    I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.

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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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