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155# of sausage with friends

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CANNON-MAN:
Well as hunting season approaches it is time to turn last year's meat into sausage. My 77 year old friend nailed a bull elk last year along with a buck. I had meat left over and we decided to make some summer sausage and German frankfurters. We had some other friends join us to learn the process. I recently upgraded my propane smoker to digital control as well as my hot water bath system. The digital smoker and water bath systems worked very well. I am using my 30 # Kirby Cannon with foot control. Hugh is kind hard of hearing and I don't think he heard the fact the he was supposed to not talk while we were videoing.  Here is the short video of the process and a few pictures.

http://vid943.photobucket.com/albums/ad274/pikeman_95/Hugh%20sausage%20process/MAKINGSAUSAGEWITHHUGH2_zpsc5d06cfd.mp4

95 pounds of summer sausage. Some in muslin casings that sailor made for me.



60 pounds of franks.








The summer sausage after 1 hour of drying and then 2 hours of heavy smoke.




Now the franks into the smoker for 2 hours.



Hugh gives his approval



the franks in the hot water bath.



Now after the cold water bath everything goes on the counter to cool.






This is a cut shot of the Summer sausage in the muslin casings. They did fine in the hot water bath.


 

spuds:
FANTASTIC!!!!

Las Vegan Cajun:
WOW.....That's a whole lotta kinks there, looks great.  ;)

GusRobin:
Impressive as always Kirby

sliding_billy:
Damn.  That'll hold you for a bit.

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