Announcement

Collapse
No announcement yet.

37 lbs of sausage and 16 lbs of Cheese...Stix & Summer Sausage

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • 37 lbs of sausage and 16 lbs of Cheese...Stix & Summer Sausage

    Needed to put together some home made christmas gifts...so I made a trip to Restaurant Depot.

    This last weekend's project started with this...


    It was pretty lean for burger...


    Ground that up...


    Added 18 lbs of ground pork


    Got out the sausage stomper...


    Pressed out 37.5 lbs of a mix of willies snack stix and jalapeno summer sausage...cured with 2 cups of apothic red and 2 cups of water added.


    Couple different sizes of tubes I used.


    Check this out...the smaller casings had perforations in them...probably took smoke a lot better?


    Into the Iron Maiden for an all day ride...




    Threw 16 lbs of cheese in the cabinet smoker...


    It's a lot of work, but man damn these are good!




    Thanks for checking out my weekend project!
    BBQ Eng.

    The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
    Adopt a homeless pet - http://www.petfinder.com
    I built the Iron Maiden - Iron Maiden Smoker Build

    Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.


  • #2
    I've said it before, and Isle say it again... I wanna be YOUR neighbor!!! DAMN!!
    You friggin' rock brutha!


    Drinks well with others



    ~ P4 ~

    Comment


    • #3
      Originally posted by HawgHeaven View Post
      I've said it before, and Isle say it again... I wanna be YOUR neighbor!!! DAMN!!
      You friggin' rock brutha!
      X 1,000,000
      sigpic

      Comment


      • #4
        Excellent job! Have to try using the Apothic Red too, never used it in sausage.

        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

        sigpic
        @SmokinJim52 on Twitter

        Comment


        • #5
          Originally posted by SmokinOutBack View Post
          Excellent job! Have to try using the Apothic Red too, never used it in sausage.

          I usually use Apothic Red in me tummy... that's gotta be good in sausage!


          Drinks well with others



          ~ P4 ~

          Comment


          • #6
            Great looking sausage Dana! Have some for using Apothic Red. Good stuff.
            sigpic
            Smoke Vault 24

            Comment


            • #7
              Holy flipping smokes!!!! Nice job POINT!!!!!! You needing me address

              A full smoker is a happy smoker and yours was looking sexy!!!!
              Desert Storm Vet - USS Midway CV41 - decom crew.
              1930 Fridge Build
              MES 30" With Mailbox Mod
              Therma Pen
              Maverick 732
              Mini Therma Pen
              Frog Mats
              Weber Junior
              AMPS & AMPTS

              Comment


              • #8
                Nicely done. Were you going for any specific ratio of beef to pork or just using what you had?


                Sent from my iPhone using Tapatalk

                Comment


                • #9
                  Great job, Dana!! for some wonderful sausage. The Iron Maiden got a nice workout.
                  Kent [sigpic

                  Lang 36" Patio
                  GMG Daniel Boone
                  Husker Red UDS V.2014
                  22" Black Weber Kettle V.1988
                  40" MES V. 2
                  British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
                  Thermapen Smoke

                  Comment


                  • #10
                    Originally posted by strength_and_power View Post
                    Nicely done. Were you going for any specific ratio of beef to pork or just using what you had?


                    Sent from my iPhone using Tapatalk
                    I went for a 50 / 50 mix on beef / pork. The butts were boneless and weighed in at 18 lbs...I siphoned off a couple lbs of burger at the course grind for some Chili, so it ended up at 37.5 lbs which matched my spice (full 25 lbs kit and a half kit for 12.5 lbs.).
                    Last edited by BBQ Engineer; 12-20-2017, 07:51 PM.
                    BBQ Eng.

                    The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                    Adopt a homeless pet - http://www.petfinder.com
                    I built the Iron Maiden - Iron Maiden Smoker Build

                    Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

                    Comment


                    • #11
                      Ho-Lee-Shit Dana

                      Beats the hell out of my weekend gift smoking thing I did

                      You still have my address dontcha
                      Craig
                      sigpic

                      Comment


                      • #12
                        Originally posted by BBQ Engineer View Post
                        It's a lot of work....
                        ..but the labor of love always has a great payoff..........looks great Dana.
                        sigpic
                        it's all good my friend..........

                        Comment


                        • #13
                          Some great work right there!! love it!
                          Brian

                          Certified Sausage & Pepper Head
                          Yoder YS640
                          Weber Genesis
                          Weber 18.5" Kettle
                          Weber Performer
                          Misfit # 1899

                          sigpic

                          Comment


                          • #14
                            Man-O-man that is some great looking sausage. Bet it tasted that way too.

                            Comment


                            • #15
                              OMG !!!
                              What a Beautiful load of Sausage!!!---

                              Gotta be Awesome!!

                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

                              Comment

                              Working...
                              X