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Community => Butchering, Cooking, Recipes => Topic started by: The Weazle on November 30, 2013, 06:31:27 PM

Title: Done with grinding and stuffing...
Post by: The Weazle on November 30, 2013, 06:31:27 PM: Today I made 30 lbs of summer sausage, 15 lbs regular and 15 lbs garlic and black pepper,
20 lbs of chorizzo, 1/2 cased and 1/2 bulk,
20 lbs of garlic and gouda cheese bratwurst,
52, 1/2 lb bacon burgers and
and 20 pounds of pepperoni.

tomorrow I will fire up the smoker and smoke the summer sausage and pepperoni.
Title: Re: Done with grinding and stuffing...
Post by: Kc_Kracker on November 30, 2013, 06:56:51 PM: omg.....
Title: Re: Done with grinding and stuffing...
Post by: Vulcan on December 01, 2013, 07:42:42 AM: Quote from: Kc_Kracker on November 30, 2013, 06:56:51 PM
omg.....

:yeah: :drool:
Title: Re: Done with grinding and stuffing...
Post by: Hawgdawg on December 01, 2013, 04:12:27 PM: Quote from: The Weazle on November 30, 2013, 06:31:27 PM
Today I made 30 lbs of summer sausage, 15 lbs regular and 15 lbs garlic and black pepper,
20 lbs of chorizzo, 1/2 cased and 1/2 bulk,
20 lbs of garlic and gouda cheese bratwurst,
52, 1/2 lb bacon burgers and
and 20 pounds of pepperoni.

tomorrow I will fire up the smoker and smoke the summer sausage and pepperoni.

Nice.

Question? Do you let your meat warm to room temp after storing overnight or stick right into the smoker from the fridge.
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 01, 2013, 05:06:49 PM: I go straight into the smoker…I open the vents all the way, and go to 100* for 45 minutes to an hour…then I close the vents halfway, and start the smoke at 150* for an hour, then to 200* until meat gets to 155-160 in the center. I only smoke for an hour, hour and a half depending on how full the smoker is.
Title: Re: Done with grinding and stuffing...
Post by: Hawgdawg on December 01, 2013, 11:07:36 PM: Quote from: The Weazle on December 01, 2013, 05:06:49 PM
I go straight into the smoker…I open the vents all the way, and go to 100* for 45 minutes to an hour…then I close the vents halfway, and start the smoke at 150* for an hour, then to 200* until meat gets to 155-160 in the center. I only smoke for an hour, hour and a half depending on how full the smoker is.

:yeah: thanks, thought I was doing something different................
Title: Re: Done with grinding and stuffing...
Post by: Hound Hunter on December 03, 2013, 05:34:36 AM: where do you buy your high temp cheese?
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 03, 2013, 10:11:31 AM: I don't use the high temp cheese. I go to Costco and buy the two pound block of gouda, cut it into small cubes, then mix it in after the final grind right before stuffing. Works fine…if you shred it, or grind it, it kind of disappears, but if you cut it into small cubes, it works pretty good. Careful not to puncture the casing while cooking, and it holds it all in just fine!
Title: Re: Done with grinding and stuffing...
Post by: Hawgdawg on December 03, 2013, 10:24:53 AM: Quote from: The Weazle on December 03, 2013, 10:11:31 AM
I don't use the high temp cheese. I go to Costco and buy the two pound block of gouda, cut it into small cubes, then mix it in after the final grind right before stuffing. Works fine…if you shred it, or grind it, it kind of disappears, but if you cut it into small cubes, it works pretty good. Careful not to puncture the casing while cooking, and it holds it all in just fine!

:yeah:
Title: Re: Done with grinding and stuffing...
Post by: wamuledeer on December 03, 2013, 01:44:45 PM: I use high temp cheese for my summer sausage. I buy it at Waltons, here is the link. Works really well and already cut up.
http://www.waltonsinc.com/c-50-high-temperature-cheese.aspx (http://www.waltonsinc.com/c-50-high-temperature-cheese.aspx)
Title: Re: Done with grinding and stuffing...
Post by: Hound Hunter on December 03, 2013, 08:32:52 PM: Thanks for the info!
Title: Re: Done with grinding and stuffing...
Post by: Hawgdawg on December 18, 2013, 10:19:17 AM: Weazle, you mind telling me what size and brand of stuffer you use. I posted another link but I am in the market and looking for reviews. And idea's on what to get. Thanks
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 18, 2013, 07:13:30 PM: I used the 11 lb stuffer from Cabelas. I have always used the grinder in previous years with stuffer tubes attached to it, and I splurged on the stuffer this year. I am sure glad I did!

It made life so much easier!!!

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F12%2F19%2Fzeve5uqu.jpg&hash=5b8b5c0d7746aa95a154ebe6fd288621976d4f15)

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Title: Re: Done with grinding and stuffing...
Post by: dogtuk on December 18, 2013, 08:06:01 PM: Looks graet Weezle Nice job
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 18, 2013, 08:09:04 PM: Thanks Dogtuk. You've helped me a lot over the years!

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Title: Re: Done with grinding and stuffing...
Post by: Kc_Kracker on December 18, 2013, 10:51:54 PM: Quote from: The Weazle on December 18, 2013, 08:09:04 PM
Thanks Dogtuk. You've helped me a lot over the years!

Huey is the freakin sausage king! :tup:
Title: Re: Done with grinding and stuffing...
Post by: ridgefire on December 20, 2013, 11:33:28 AM: Looks wonderful. Quick question, tried making summer sausage and it turned out mushy on inside even after smoking and cooking til it reached 160 degrees. Ground the venison and bacon pieces and then mixed in the kitchen aid to mix it all together. Was that the reason why it would be mushy?
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 20, 2013, 11:41:04 AM: I have no idea Ridgefire. Did you use the cure with it?

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Title: Re: Done with grinding and stuffing...
Post by: ridgefire on December 20, 2013, 12:05:55 PM: Sorry weazle.. Will start a new thread so this one does not get sidetracked.
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 20, 2013, 12:15:00 PM: No problem, hope you get it figured out!

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Title: Re: Done with grinding and stuffing...
Post by: nw_bowhunter on December 20, 2013, 07:04:52 PM: wow- you were busy! Looks like some good eats
Title: Re: Done with grinding and stuffing...
Post by: superdown on December 20, 2013, 07:13:38 PM: Is that beef or venison?
Title: Re: Done with grinding and stuffing...
Post by: The Weazle on December 20, 2013, 09:05:28 PM: Venison cut with pork shoulder…not much pork though.