Making Sausage !

[Lance]

I made 50 pounds of jalapeno and cheese sausage yesterday and smoked it for 6 hours. Tried it out last night and it sure was good !

[NT-HOGGIN]

MMM, MMM, MMM! Send some my way

[RL]

Very nice.

[jon]

how do u do that? im getting a meat grinder from my wife for christmas and ive been wondering how i could make some

[jdt]

lance , is it ready to eat now ?

i hang mine in a 12x12 log smokehouse and smoke with hickory . it will keep like that for several months and then we fry it , i wonder wich way is best ?

[Lance]

how do u do that? im getting a meat grinder from my wife for christmas and ive been wondering how i could make some

It's not that hard but it is very time consuming but there are little tricks that some one will need to show you that are hard to explain unless your watching and these tips will help alot. People gripe about how much a processing plant charges to make their deer and hogs into sausage but they have never seen how much time goes into making sausage. It's well worth it to me because I enjoy it and get the whole family involved and it's something I want my kids to know how to do.

[Lance]

I'll be more than glad to tell you how I do it if you want me to but it will take awhile.

[SCHitemHard]

if you got the time lance. grab a beer!

[toyotatodd]

Lance,

That would be great if you could inform us newbies on sausage making.  Its one part of processing my own meat that I haven't dove in to yet!

[jon]

Lance,

That would be great if you could inform us newbies on sausage making.  Its one part of processing my own meat that I haven't dove in to yet!

x2

[winchester3030]

I use a old portable shed with two windows and a window unit. I have old ceder sticks that my grandparents used and i put the sticks over the rafters. I use stainless wire that i have for my jerkey, it stretches from rafter to rafter as well and run the wire through the jerkey sticks. I usually make about 150-200 lb of sausage a year. If you need some advise give me a call. 979-966-3202, my name is shane

[jon]

how about breakfast sausage? u should just beable to grind that up right?

[johnf]

how about breakfast sausage? u should just beable to grind that up right?

i use leggs old plantation sausage seasoning.it comes in packets made for 25lb.of meat.cut your meat to fit through grinder.weigh out meat to 25 add pack of seasoning mix with your hands.run through grinder twice.if you like some heat add some red pepper flakes.turns out good.thats how we been doin it for years.others prolly differ.

[Lance]

I buy my casing and seasonings from Brookshire Bros. I have mixed up my own seasonings and tried this and that but now I take the Brookshires for 50 pounds and add 1 tsp. of garlic powder and 1 tbl. spoon of black pepper. I course grind the meat and put it in a cooler add seasoning and anything else (jalapenos, cheese) and mix well with my hands. They do make hand operated mixers but I don't think they do a very good job. Run it back through the grinder and into the casings, which is easier said than done, I grease the tube with veg. oil before I slide the casings on the tube. I also feed a little meat while slideing them on and it helps to lube them up. After your done stuffing you can smoke it if you want to but don't have to. I like to smoke it for 6 to 12 hours depending on the size of the sausage. I like a half smoke and you still have to cook it before you eat it. For pan sausage just make the seasoned meat into patties and cook. Hope this helps.

[Doggie]

This is a recipe for jalapeño and cheese summer sausage that's easy.
Jalapeño Cheddar summer sausage
2 cups cold water
1/4 cup and 2 tablespoons curing mixture (Morton Tender Quick)
1 tablespoon and 1 teaspoon mustard seed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons coarse ground black pepper
1 tablespoon and 1 teaspoon liquid smoke flavoring
6 pounds lean ground venison
2 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and minced
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Directions

NOTE:
Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease

You can line a cookie sheet with wax paper and cover with coarse ground black pepper and roll the logs in before baking to make pepper loaf

[Doggie]

Something else I have found is you can also buy smaller synthetic casings and stuff smaller diameter links for breakfast sausage just smoke them till they are firm using either home made recipe or store bought seasoning turns out great.
Here is pic of summer sausage

Here is pic of regular links and breakfast links

And this is my smokehouse