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Author Topic: Sausage  (Read 5765 times)

Offline Angry Perch

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Sausage
« on: February 21, 2015, 01:03:37 PM »
5 pounds of spicy Italian done, and 5 pounds of garlic jalapeno snack sticks ready for the smoker. First time using the new grinder and vertical stuffer. Wow, making sausage is way less of a chore than with the Kitchen Aid.

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Offline KFhunter

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Re: Sausage
« Reply #1 on: February 21, 2015, 01:44:47 PM »
 :tup:
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Offline darren

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Re: Sausage
« Reply #2 on: February 22, 2015, 07:07:11 AM »
What kinda rig you got there?
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Offline grundy53

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Re: Sausage
« Reply #3 on: February 22, 2015, 07:09:22 AM »
Very nice! Looks good.
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Offline Quackwhacker

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Re: Sausage
« Reply #4 on: February 22, 2015, 07:20:27 AM »
Nice setup! The links look great. What model is the LEM stuffer?
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Offline Angry Perch

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Re: Sausage
« Reply #5 on: February 22, 2015, 08:50:41 AM »
Not sure of the LEM model number (already packed away in the garage). It's the 5 pound with all metal gears. The grinder is a Cabela's 3/4 HP. Sticks turned out really good. A few hours of smoke in the Big Chief, and finished in the oven.
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Offline wannabhntr

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Re: Sausage
« Reply #6 on: February 22, 2015, 09:25:53 AM »
How long and what temperature did you use to finish in the oven.
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Re: Sausage
« Reply #7 on: February 22, 2015, 09:30:31 AM »
Looks good!
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Re: Sausage
« Reply #8 on: February 22, 2015, 12:33:00 PM »
Very nice  :tup:  :drool:
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Offline Angry Perch

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Re: Sausage
« Reply #9 on: February 22, 2015, 05:12:46 PM »
Quote from: wannabhntr on February 22, 2015, 09:25:53 AM
How long and what temperature did you use to finish in the oven.

275 until 155-160 degrees. Probably took 30 minutes.
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Offline Gobble Doc

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Re: Sausage
« Reply #10 on: February 23, 2015, 08:18:16 PM »
Nice!  I have wondered how well those vertical stuffers work.  I'll need to try the 275 degree oven.  Last time I tried this my oven was set for around 200 and it took forever to get the internal temperature hot enough. 

Did you use deer, elk, beef?   
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Offline Angry Perch

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Re: Sausage
« Reply #11 on: February 23, 2015, 08:24:42 PM »
50/50 Deer/Pork. The 275 was just what i used this time because we had dinner reservations. Otherwise I'd have done them lower/ slower. Although I don't know if it makes a difference. All I have for a smoker is a Big Chief, so when it's cool outside, I can't finish them in that.
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Offline Gobble Doc

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Re: Sausage
« Reply #12 on: February 25, 2015, 08:35:25 PM »
A Perch,

Your experience sounds a lot like mine.  The Big Chief just didn't get hot enough.  I did a first time practice run with hamburger and I was glad I did.  The oven heated them too hot and they greased out.  The next time I was much more careful with the temperature and my deer/pork combo came out pretty good for a first try.  I use the stuffer attachment on my grinder and it doesn't seem so easy.  I like the idea of the vertical stuffer.
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Offline The Weazle

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Re: Sausage
« Reply #13 on: March 29, 2015, 06:36:30 PM »
When I finish my sticks, or tubed meats in the oven, I go 275* and use a rolled up kitchen towel wedged in the door to keep the moisture down and to keep the grease/fat from melting out of the meat.
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Offline ridgefire

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Re: Sausage
« Reply #14 on: March 30, 2015, 04:25:56 PM »
I gotta get one of those s stuffers. The kitchen aid one takes way to long. What skins did you use?
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