In my introduction post sparky1 asked that I share a few pics of my wife and I's sausage making so I thought that I would share what we did on a weekend after deer season.
This is our grinding and mixing area in the garage.
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Here is the meat grinder in action.
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My wife cranking a batch of sausage in the meat mixer.
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Cotto Salami and Bologna stuffed.
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Cotto Salami up front and Bologna in the rear, getting a little smoke.
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Meat sticks out of the stuffer.
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Summer sausage hanging in the smoker.
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Cotto Salami in the slicer.
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All sliced up and ready for packaging. Cotto Salami up front and Bologna in the rear.
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Here is a list of what we made.
- 25 lbs. Cotto Salami (smoked)
- 25 lbs. Bologna (smoked)
- 25 lbs. Smoked Sausage ¼ done as ring ¼ done as ring with cheese ¼ done as link and ¼ done as links with cheese (all smoked)
- 25 lbs. of meat sticks (Hunters / Pepperoni mix) (smoked)
- 12 ½ lbs. of Grandpa Josh Summer Sausage
- 12 ½ lbs. of Grandpa Josh w/ Garlic Summer Sausage (smoked)
- 12 ½ lbs. of Hot & Spicy Brat mix
- 5 lbs. of Checkered Past Italian sausage
- 10 lbs. of Country Style breakfast links
- 8 lbs. of Southern breakfast links
- 8 lbs. of Porketta breakfast links
- 8 lbs. of Pork breakfast links
Here is a pic of the 175 plus pound weekend from last April all packaged up, thanks for looking!
