100 lbs of sausage and 70 lbs of bacon

[bb53chevpro]

Sorry it took so long to get back into this. This is quite a bit smaller batches than normal for me. but here it all is...

As started in another thread, the bacon. Basic recipe.....tenderquick and sugar.
The sausage.... well... I have made a few changes to the recipe. Once I get a chance to update my Excel template, I will post the new version for anyone that is interested. Mods include, less garlic and more black pepper, The whole family agrees that this is better.

This was all cold smoked.

Here are the pics...

[barkonbutts]

that is a lot of sausage!! !!!

[Slanted88]

Speechless! Hafta click the scales...

[Meat Hunter]

My god that's allot of goodiness Is that just for your family? Or are you supplying the Canadian Army

[tadowdaddy]

Awesome!!! for a BUNCH of great looking sausage and bacon!!

[MossyMO]

Nice work Andy, looks great as usual!

[bb53chevpro]

thanks everyone.

[Fishawn]

OotFnStanding Andy

[Zeeker]

Now that's how you do it. Kudos Andy, just beautiful...

[Richtee]

Ahhh finally got around to 'er eh Andy...looks great, of course!

[butcher]

awesome looking product!!
curious about the cold smoked sausage, is it going to be dry cured, as in a ready to eat product, or are you just added smoked flavor to a non-cured product that will be fully cooked at time of consumption?

[Vermin99]

Wow that is a lot of great looking bacon and sausage and this is a smaller than usual batch? What is a normal size batch consist of??

[sweet_magnolia]

[bb53chevpro]

Thanks everyone.

The cold smoke has a completely different taste vs hot smoke. This time around, there is no cure in the sausage, but, I believe that sea salt has the sodium nitrate in it naturally. This time around only 20 lbs of sausage went into the smokehouse...... 15 lbs got wrapped up and put into the freezer for cooking later. 5 lbs was left to hang to dry out.

This is the most bacon I have made at once, but to make 300 lbs of sausage at once has been done more than once.


I spent from 6:30 yesterday afternoon to 10:30 last night slicing and packaging the bacon.....MAN THATS ALOT OF BACON.

[Richtee]

Thanks everyone.

The cold smoke has a completely different taste vs hot smoke. This time around, there is no cure in the sausage, but, I believe that sea salt has the sodium nitrate in it naturally.

Andy..I worry over the uncooked stuff. Seriously.