Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. [email protected]

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer. 🍻

Sliced up some leftover Philly brats for a quick morning scramble. Yum

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

Pizza night at the lake with my niece and hubbies new toy.

processhead
Polite forum community protocol.
Sorry… Just don’t like that word here. So much more than that.
:wink:

A bit off topic but… Just had a short thunderstorm pass through. Not a big deal to folk’s in warmer climates but huge deal here in the great white north. It means the last of the white stuff is being washed away.

Although we’re sheltered in right now, those few rolls of thunder mean better time’s ahead. Being outdoors, grilling, smoking, camp fire’s and gathering with family and freinds.

Stay strong people… We got this!

Taking a week off work during a lock down is actually kinda boring. No where to go and not much to do. Ok, enough about that. Time to make some sausage.

All seasonings going forward were Excalibur except the cracked pepper and garlic.

Fresh sausage
Five pounds each.
#110 southern pork
Hatch green chili
Andouille
Philly
Last three done as brats.

in

Bagged and let them set overnight to meld the flavors. Still need some practice on the sizing and twisting but whatever.

Tried a patty test on the three new ones. #110 is a repeat. The Hatch is very good, the andouille as well. The Philly brat is exceptional. Wow. Almost a creamy taste profile. Can’t wait to grill these.

Smoked sausage

10# H unit
15# CPG
5# each of Willie’s/with pepper cheese, Gigawatt and Habanero BBQ. These for sticks. First two, summer sausage.
My son and wife came over to help with mixing and stuffing on these. Huge help, went must faster.

The smoked summer and sticks were all finished in a hot water bath. Sous Vide style.

Final results came out very well. Matt & Jen were most impressed with the Hatch, Philly, and Habanero BBQ.

A good few days work. It’s 🥃 time. 😊

Not pretty, but simple and easy. Comfort food in mid January.
!

Pork chops, cream of shrooms , tatoes and something yellow. 🤔 Awesome! And yeah, some Maker’s to wash it down. Milk was the other option…

Probably wishing the milk was best choice come tomorrow 😯😊🤣

Well… An unreal opening day in a way. This is not our norm on the the farmland we hunt.

My son Christopher and his brother Nathan who looks just like him caught these early Saturday morning.

Two of the other guys here got these.

This is so not typical of the bucks we see. Usually the small basket in the second pic is more the normal.

Was it just our turn??? I don’t know. Sure was fun. All gotten in a one hour time frame. Made for some good stories and BS over a lunch break. 🦌🦌

mdseaside said in cold smoking cured bacon?:

PapaSop When you decide to do bacon I have a very simple green horn way to do it. After many tries I found out the simpler the better. Would gladly share it with you.

Perfect. Thanks.

Chef said in cold smoking cured bacon?:

PapaSop I’m watching sausage prices go through the roof. I never though people would pay plus side of $9.00 per pound for just common sausage.

Yeah, unreal. Talked to a couple people paying these prices and asked why? They’re answer…
Gotta have it before the shortage. Well, that helps. Can’t fix stupid… Sorry about that!

Frustrating

Think I’ll pour another Evan’s. Cheers!

This is some good info here. I’ve yet to do bacon but have been reading a lot of posts and doing some research. Apparently multiple ways of doing this. At some point I’ll need the simple green horn way to try this. Now it’s just waiting for pork prices to settle down.

Just checked Sam’s club. Pork butts, $2.78 lb case price, $3.38 lb individual. This is insane.

Thanks guy’s.

Lumberfish said in Sin of all sins:

Sell it and get a good old Weber kettle BBQ , you can’t make a silks purse out of a pigs ear.

LOL

Grimpuppy
Well then, that looks tasty!

Had no idea such a program was out there. Good for them! Great guests.

Then there’s Jonathon. You just had to touch on the mouth feel thing. Just except it, they knew it, we all know it, we all use it, it’s a part of us. 😁😉👍

Elsos said in Horizontal Stuffer:

fisherman43
Thanks fisherman! I saw a video of one of those being used, that’s got me making a huge mess! :D

I ended up getting Walton’s 7lb vertical stuffer and you certainly have some leftover meat in the 90* bend area.
It’s a decent machine though, and I think there’s got to be a trick way to push that meat through. I usually do about 5lbs of meatsicks at a time, and I weighed what was in the machine, including the stuff tube, and it was about 0.8lbs. So if I want 5lbs of sausage I account for it.
Eric

I’ve been taking what’s left over and forming into a small loaf/sausage and smoking that at the same time. End up with a nice chunk of meat with a bit dryer rind around the outside. Has a nice chew to it with the center perfect.

Great mouth feel… Sorry Jonathon.

zbigjeff
Outstanding! Pappy works.

bocephus said in Bucks are starting to show up!:

In MN you can buy license over the counter and in some areas you have to apply for antlerless, area where this buck is you can buy extra licenses that you have to tag an antlerless with.

Well, across the river from you, I have to scratch my head sometimes at the Wi DNR. Some units, mainly north, bucks only. Unit I hunt for the last three years you get two extra doe tags for each license, ( bow/gun ). You could also purchase extra doe tags. Two years ago we got a third doe only for metro. Although this included the city limits and beyond, I’m pretty sure if I took a shot in town, someone’s taking me to jail.

So, take the eight of us who hunt this land, times all those tags, we could wipe out the population. Obviously we don’t do that. Only four doe taken the last three years.

DennyO
Had to look that name up. Never heard of him.