Author Topic: And it started like this  (Read 4342 times)

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Offline sparky

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And it started like this
« Reply #-1 on: January 08, 2014, 01:52:49 AM »
a friend send me a package. 



and it contained some of the best tasted link stuff I have ever had (thank sailor).



my wife and daughter finished of 2 of the sausage sticks in 1 day.  I locked the rest up.  the pepperoni was the best.  not greasy at all.  the pepperoni stack stick were very yummy.  my wife says to me, "you been wanting to make links.  can you do this?"  not like this but everyone has to start somewhere.  so, we have some excellent sausage making ppl here.  and I have all their numbers.  thanks sailor, tenpoint5 and nepas.  I called them all.  as I was walking threw cabelas I was txting TP5 asking do I need this or that.  my wife was laughing.  heh, you don't learn unless you ask question.  thanks to my sausage team. 

so I ordered some stuff on line and went to cabelas. 









my sausage making space.  got music, tv and the FT is over in the garage frig.



it's very early morning.  I'm in the garage w/ the door open.  it's cold.



went to my butcher to ask for a suggestion for a good knife.  he just gave me one.  so, one w/ the cutting and no, I didn't cut my finger off.  so you ppl taking bets I want my cut.   ;)







from what I've been told when you grind you want cold meat.  so.....



got my casing soaking. 



away we go!





pretty.



2 Costco butts gave me this.



weighing up 5 lb lots.



added spices and ice water for my Italian sausage.



all mixed up. 

note to self:  get cotton glove to wear underneath latex gloves.  meat is very cold on my hands.

2nd grind.  medium plate.



very nice.



meats going everywhere.



this ended up on my slippers.  turn pan of meat as is it filling up. 



all cleaned up while the meat is in the freezer.



under no circumstance are you allowed to laugh!  even if it's funny.  it is my 1st time. 

silent movie time from here on out.  no laughing.





fu*@ing casings.  I had such a had time getting the d@mn thing on the tube.   











one more time.



all cleaned up.  it took me all day to make 1 batch of sausage.  it should get better i hope. 



i will say that after i cooked some up no comparison to store bought.  mine were the best ever. 

I'm going to state this one time.  the recipes i give out our the ones that i have found myself.  the ones i don't give out our from friends here that asked me not to give them out.  i have found out that a lot of our sausage ppl here recipes our getting hijacked.  so the recipes i get from sailor, TP5 and nepas i will not be giving out.  sorry.



« Last Edit: January 08, 2014, 01:03:47 PM by sparky1 »
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Offline Old Dave

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Re: And it started like this
« on: January 08, 2014, 02:21:40 AM »
WOW....looks like a great start to me!! Great post and the pictures are great. Gotta love that homemade Italian sausage.

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Offline Smokin Don

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Re: And it started like this
« Reply #1 on: January 08, 2014, 02:27:25 AM »
What a set up for sausage making!!! Nice Spark!!! Don
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Offline Wing Commander

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Re: And it started like this
« Reply #2 on: January 08, 2014, 02:56:24 AM »
Very cool!

Offline Tenpoint5

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Re: And it started like this
« Reply #3 on: January 08, 2014, 02:58:40 AM »
What a great start. Yes I was giggling through most of it. Take piece of super fine sandpaper and LIGHTLY go around the ends of your sausage horns. That way your not scoring the inside of the casings as your loading them on. Then as your stuffing watch and adjust the tension on the casing to do you best at keeping the casing centered. That should help you out and give you less blow outs. Just for future reference. I have found that 3 complete turns of the handle should be about 6 inches of stuffed sausage. If you dont have a ruler to check a dollar bill is 6 inches. Time for the next batch!!
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Offline sliding_billy

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Re: And it started like this
« Reply #4 on: January 08, 2014, 03:04:37 AM »
Jealous!
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Offline HighOnSmoke

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Re: And it started like this
« Reply #5 on: January 08, 2014, 04:06:23 AM »
Looks great Sparky!
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Offline mikecorn.1

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And it started like this
« Reply #6 on: January 08, 2014, 06:14:19 AM »
Nice first ever batch Sparky!


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Offline muebe

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Re: And it started like this
« Reply #7 on: January 08, 2014, 07:12:30 AM »
Nice job on your first batch Sparky!
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Offline TentHunteR

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Re: And it started like this
« Reply #8 on: January 08, 2014, 07:29:41 AM »
Nice first sausage post Sparky!  I guarantee you are now hooked.


Now, here's the best advice I can give about casings: Find a local butcher who is making sausage and buy full hanks of Hog & Sheep casings from him. The quality is so much better and and the size is much more uniform than those small home packs. You will also get a lot more casings for your money, making them much less expensive in the end.

A lot of guys avoid buying full hanks because you are basically buying in bulk, so you fork out a few more bucks up front, and some are worried about casings not getting used.  Trust me it's NOT a problem! As long as you keep them packed in salt and in your fridge, they stay good for up to 2 years.

And here's the thing, buy just two home packs and you have spent almost as much as buying a full hank of casings anyway!  Once you try what butchers are using, you won't want to use those home packs again!

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Offline africanmeat

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Re: And it started like this
« Reply #9 on: January 08, 2014, 08:04:22 AM »
This is a great start
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Offline nepas

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Re: And it started like this
« Reply #10 on: January 08, 2014, 08:23:53 AM »
Real nice work there amigo.

However i need to say that you are now lost in sausage space.  ???
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Offline squirtthecat

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Re: And it started like this
« Reply #11 on: January 08, 2014, 08:39:56 AM »

Looking good!

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Offline TMB

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Re: And it started like this
« Reply #12 on: January 08, 2014, 08:47:09 AM »
Hey I want to come over and play!  Nice set up
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Offline ACW3

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Re: And it started like this
« Reply #13 on: January 08, 2014, 08:59:35 AM »
You, my friend, have just experienced what every newbie goes through on the first try.  I dove right in and made about 15 pounds of kielbasa.  I don't think I made any 2 links the same size.  The good news is that they taste great.  I simply cook them on the grill and cut them up into bite-size pieces to serve.  Now they all look the same size.  With practice, you do get a lot better.  Advice from the more experienced sausage makers is worth it's weight in gold, actually sausage.

You are officially HOOKED!!  Keep up the good work.

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