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  • pork,beef, chicken

    A busy day today, I made some Chicken/feta/spinach sausage







    then I made some pork breakfast links



    while all the work was being done I had a couple racks of beef ribs in my smoker

    Col. Big Guy

  • #2
    Dang, you been busy, Big Guy! Everything looks super.
    sigpic
    Smoke Vault 24

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    • #3
      Looks great! I'm going to have to start working on recipes so I have some of them right when Christmas comes. The wife's giving me a meat grinder/sausage stuffer for Christmas. What size casing did you use for the breakfast sausages, 21 mm?
      DennyD



      GrillPro charcoal cabinet smoker, CharGriller Pro, 22" CKG(cheap kettle grill), 16" UniFlame kettle, Firepit/smoker stickburner, Brinkman gasser w/smoker box

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      • #4
        Mmmmmmmm, looks real good! Those Chicken/feta/spinach sausage sound interesting, is there a recipe?
        Mark
        sigpic


        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #5
          Originally posted by DennyD View Post
          Looks great! I'm going to have to start working on recipes so I have some of them right when Christmas comes. The wife's giving me a meat grinder/sausage stuffer for Christmas. What size casing did you use for the breakfast sausages, 21 mm?
          20 mm sheep cases. they are a real pia to make the links 3.5" long. Miss Needles likes them that size.
          Col. Big Guy

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          • #6
            Originally posted by Mark R View Post
            Mmmmmmmm, looks real good! Those Chicken/feta/spinach sausage sound interesting, is there a recipe?
            I used the recipe posted in the sausage forum by Texas-Hunter
            Col. Big Guy

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            • #7
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Great job and fine looking plate Big Guy. Kudos...
                ---------------------------------------------------
                I plan ahead, that way I don't do anything right now.
                ---------------------------------------------------
                KCBS CBJ

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                • #9
                  Big Dude!...Right nice! Gotta do me some of that TH sausage!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    good sausaging
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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                    • #11
                      I would say that you were busy. Now those sheep casings are a royal pain in the a.... too. I have almost gave up on using them. What is your trick to stuffing them so they don't blow out???
                      sigpic
                      My Equipment:
                      Smoke Vault 24"
                      Gosm Small for bacon & sausage
                      New Braunfel "Bandera"
                      Markers mark 48" SS grill
                      Brinkmen 48" SS grill
                      One cool Outdoor Kitchen built by Me Mark

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                      • #12
                        Originally posted by mballi View Post
                        I would say that you were busy. Now those sheep casings are a royal pain in the a.... too. I have almost gave up on using them. What is your trick to stuffing them so they don't blow out???
                        rinse the casing well, soak overnight then stuff very slowly, if you try to go fast they will blow up.
                        Col. Big Guy

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                        • #13
                          Living large BG....Fine sausage and meal....

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