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Author Topic: Sausage Fest 2012  (Read 2647 times)

Offline The Weazle

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Sausage Fest 2012
« on: December 21, 2012, 10:55:04 PM »
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.
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Offline crazysccrmd

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Re: Sausage Fest 2012
« Reply #1 on: December 21, 2012, 11:13:32 PM »
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.
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Offline The Weazle

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Re: Sausage Fest 2012
« Reply #2 on: December 21, 2012, 11:33:23 PM »
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!
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Beer, It's not just for breakfast anymore!

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Offline Echomules

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Re: Sausage Fest 2012
« Reply #3 on: December 22, 2012, 06:03:33 PM »
Hope the sausage fest progressed nicely! You'll love your final product.
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Offline The Weazle

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Sausage Fest 2012
« Reply #4 on: December 22, 2012, 06:59:30 PM »
Done!
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Beer, It's not just for breakfast anymore!

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Offline awallfishnhunt

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Re: Sausage Fest 2012
« Reply #5 on: December 22, 2012, 07:03:53 PM »
nicely done :tup:
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Offline Kc_Kracker

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Re: Sausage Fest 2012
« Reply #6 on: December 22, 2012, 07:12:49 PM »
 :drool: :drool: :drool: :drool: :drool: :drool: i hate you  :drool: :drool: :drool: :drool: :drool: :drool: :drool:
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Offline The Weazle

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Re: Sausage Fest 2012
« Reply #7 on: December 22, 2012, 08:34:47 PM »
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.
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Sexually deprived for your Freedom!
Beer, It's not just for breakfast anymore!

I have a B.S. in B.S.

Offline dogtuk

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Re: Sausage Fest 2012
« Reply #8 on: December 22, 2012, 08:36:45 PM »
That all looks great nice job
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Offline wt

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Re: Sausage Fest 2012
« Reply #9 on: December 22, 2012, 09:00:47 PM »
You have done well... good looking summer sausage. How did you make them?
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Offline hrd2fnd

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Re: Sausage Fest 2012
« Reply #10 on: December 22, 2012, 09:13:45 PM »
 :tup:
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Offline Blacklab

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Re: Sausage Fest 2012
« Reply #11 on: December 23, 2012, 12:40:20 PM »
Right on looks awesome  :drool:
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Offline The Weazle

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Re: Sausage Fest 2012
« Reply #12 on: December 23, 2012, 12:47:28 PM »
WT, I just used a kit from Hi-Mountain seasonings...it comes with everything except the meat.  They are in the smoker now!
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Sexually deprived for your Freedom!
Beer, It's not just for breakfast anymore!

I have a B.S. in B.S.
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