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.
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…
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.
Five pounds each.
#110 southern pork
Hatch green chili
Last three done as brats.
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.
10# H unit
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.
jpurol i have thought about going back and getting my GED to get into a unionized electrician position but the thought of starting over is overwhelming.
You’ve done the hardest part… Thought about it. Now it’s just the execution.
I agree with the rest. Go for it!
Then stand back one day, look down at that little piece of paper and raise your fists to the world and say… I did it!
Yep. Lifted the skin above the breast and seasoned. Coated the outside as well. A little butter doesn’t hurt. Perhaps some olive oil. In fact… just shove some butter in every orifice , season to your heart’s content and enjoy.
Gravity Storm Yeah, no “benefit” other than @Team-Blue Members having your back when you get into one of the constant fights on Meatgistics (just kidding, this is a very friendly community) and being one of the “cool Kids” @Team-Orange I think does something for its members…I just can’t seem to tell what it is?
Always trying to pick a fight…
@Team-Orange we just aspire to a higher level of consciousness.
Ran across the same thing a couple years back. Was going to brine the bird until I read the label. Smoked it as is. Just added seasoning to it. Came out great. Think it was a Butterball but not certain.
Definitely would not want to inject and over salt it.
Not sure. What I found out. If they have commented and you you do the @ symbol they will show up. Or if you do the @ and start putting the first two letters of the name it will usually show up or give you a lot of names to scroll through. But not always. Weird.