My son I made 100# of Pork [emoji241] and Deer [emoji1662] sausage today. Seasoned,mixed and ground yesterday evening, stuffed and smoked today. Hard work for 2 people but my son and I enjoy the time and tradition. Turned out pretty durn good!!
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Originally posted by texashunter View PostIs there a reason why you grind and season on one day, then stuff the next day? Does it make a difference in flavor?
I usually do it all in one day, just for times sake. My dad always wants to do it over 2 days like you do. Just curious.
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Originally posted by SCORPION KING View PostReally no difference in flavor I don't think,with only the 2 of us I like to spread it out into 2 days so its not so much work for 1 day. Everything being prepped any ready to stuff on the 2nd day. Yes the old Enterprise stuffer has seen many of rings of sausage pushed thru it, I have access to a 30# electric stuffer but chose to do it old school. Mixing meat and seasoning we do all at the same time, dump all meat on the table, mix up good,season meat mix up again,and finish seasoning and then straight to the grinder.
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Good looking product. Love the old stuffer.
I did the same last weekend making 50 of link and 50 of summer. I did it solo and took two days as well.
Next weekend I'm going to make 50 of snack sticks and trying some ground jerky this year.
Btw-i bought a well used strong built tripod from you about 10 years ago. It's in the same spot I parked it and still hanging in there.
Sent from my SM-N975U using TapatalkLast edited by Slick8; 03-06-2022, 07:00 PM.
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Originally posted by Slick8 View PostGood looking product. Love the old stuffer.
I did the same last weekend making 50 of link and 50 of summer. I did it solo and took two days as well.
Next weekend I'm going to make 50 of snack sticks and trying some ground jerky this year.
Btw-i bought a well used strong built tripod from you about 10 years ago. It's in the same spot I parked it and still hanging in there.
Sent from my SM-N975U using Tapatalk
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