PEAX Equipment

Making Sausage

wytex

Well-known member
Joined
May 17, 2016
Messages
3,084
Location
Wyoming
We're making a batch of mule deer and pork summer sausage today. Be smoking it tomorrow. We get our seasoning from a great little butcher and sausage maker in Muenster, Tx and just add some whole mustard seed.
Anyone else making sausage this weekend?




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First grind with the seasoning, second grind was finer, and stuffed cases ready to chill overnight then into the smoker for a little smoke tomorrow. I'll finish them in the oven.
Just have to decide between pecan, hickory, post oak or red oak for the light smoke.

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I always like hickory. I did about 70lbs of brats, snack sticks, and breakfast sausage few weeks ago. Gonna do more next weekend.
 
Looks great! I don't have time... I'd like time though other things in life become more pressing... I end up paying to process...
 
Made our sausage and brats last month, 350lbs between 6 of us. We hit it with some hickory for about a hour in the smoker.
But today I did throw 5lbs of sliced jerky in my electric smoker. Wish I had a larger smoker, 5 pounds of sliced is maxed out for me.
 
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