Sausage Fest 2012

[The Weazle]

I have all of my venison that is not backstrap and tenderloin and a couple huge pork roasts thawing in the garage.  I have all of the grinder pieces and accessories freshly washed and drying, and all of the seasonings and casings ready to make some fresh sausage.

I will make 30 lbs of Italian Sausage, 25 lbs of Breakfast Sausage, 15 lbs of Summer Sausage, 25 lbs of Bratwurst, 15 lbs of bacon burger, and the rest into 1 lb ground meat packages for tacos, chili, etc.  I will post pictures tomorrow when I am done.

I want to thank DogTuk, for encouraging me, and giving me advice over the last couple years.  My family really loves the meat and the quality that doing it yourself provides.

[crazysccrmd]

Doing it yourself is a night and day difference. Last year my wife didn't want to touch it, this year we haven't eaten any meat from the store since Oct when I got my buck.

[The Weazle]

I have been doing it for a few years now, and have really branched out with what I am willing to try and make with it.  I still suck at cutting steaks, but they taste good!

[Echomules]

Hope the sausage fest progressed nicely! You'll love your final product.

[The Weazle]

Done!

[awallfishnhunt]

nicely done

[Kc_Kracker]

  i hate you 

[The Weazle]

Notice the small skillet in the upper part of the photo...All meat was cooked and tested prior to second grind and packaging to make sure we liked it.

[dogtuk]

That all looks great nice job

[wt]

You have done well... good looking summer sausage. How did you make them?

[hrd2fnd]

 

[Blacklab]

Right on looks awesome 

[The Weazle]

WT, I just used a kit from Hi-Mountain seasonings...it comes with everything except the meat.  They are in the smoker now!