Man I am pooped! Seriously though it went off like a well oiled machine. Prkchop and Kingsx and family came in early Friday and we had a grand time as usual. The Forty Creek was flowing for ol prkchp and myself lol and we ate like kings......well they did anyway. Doc has got me on a diet but he did allow me a cheat date...I don't think I have ever eaten such small servings of my BBQ..
Friday was bacon burgers with all the trimmings and my pulled pork and pinto beans on Sat.
We cut the sausage back a little bit to 203 links, added 30 lbs of hunters sticks and 40lbs of bacon burger. I added an auger tip in the horn, removed the stuffer plate and it was amazing how much faster better the stuffing flowed while not pulverizing the texture in the link sausage. We cut a couple of hours off the stuffing just with that simple change.
Anyway, the weekend went off without a flaw. Friday night was the 40 creek, bacon burger grinding/packaging and the hunters stick stuffing. That added auger pushed the meat though the small horn nicely. I have not done them in awhile but **** they will be an annual part of the deal with how they turned out now.
Sticks stuffed and hanging in the smoker....
Due to time constraints, we brought them to temp (165) in the oven after smoking all night. I need to figure out how to make this smoother and faster but I'm thinking I need a commercial dehydrator. I think we ended up with 94 6" sticks
I kept out about 4 lbs that we didn't place in the oven and I am running them in my dehydrator now. Prkchp and KingsX had to leave Sunday am so they took their share of the ones we did in the oven.
Link sausage:
Mixing, spicing and piling prior to the coarse grind.
Stuffed and drying on racks before putting in the smokehouse. The hunters sticks were still smoking at this time so we just racked the big links.
Rolling pecan smoke!
Done....digging the color. The sausage took smoke like a champ. It was warmer than I prefer but it was nice and cool while were were grinding and stuffing.
Time to package and freeze! Packages are double packed and double stacked on the table.
Enjoyed it fellas! Thanks for making this go off without a hitch! And thanks for the post oak David! Gotta do it again in a few weeks!
Friday was bacon burgers with all the trimmings and my pulled pork and pinto beans on Sat. We cut the sausage back a little bit to 203 links, added 30 lbs of hunters sticks and 40lbs of bacon burger. I added an auger tip in the horn, removed the stuffer plate and it was amazing how much faster better the stuffing flowed while not pulverizing the texture in the link sausage. We cut a couple of hours off the stuffing just with that simple change.
Anyway, the weekend went off without a flaw. Friday night was the 40 creek, bacon burger grinding/packaging and the hunters stick stuffing. That added auger pushed the meat though the small horn nicely. I have not done them in awhile but **** they will be an annual part of the deal with how they turned out now.
Sticks stuffed and hanging in the smoker....
Due to time constraints, we brought them to temp (165) in the oven after smoking all night. I need to figure out how to make this smoother and faster but I'm thinking I need a commercial dehydrator. I think we ended up with 94 6" sticks
I kept out about 4 lbs that we didn't place in the oven and I am running them in my dehydrator now. Prkchp and KingsX had to leave Sunday am so they took their share of the ones we did in the oven.
Link sausage:
Mixing, spicing and piling prior to the coarse grind.
Stuffed and drying on racks before putting in the smokehouse. The hunters sticks were still smoking at this time so we just racked the big links.
Rolling pecan smoke!
Done....digging the color. The sausage took smoke like a champ. It was warmer than I prefer but it was nice and cool while were were grinding and stuffing.
Time to package and freeze! Packages are double packed and double stacked on the table.
Enjoyed it fellas! Thanks for making this go off without a hitch! And thanks for the post oak David! Gotta do it again in a few weeks!
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