Although we already had our annual sausage making weekend with Stolle at his family smokehouse near Ellinger a few weeks back, Casey has always wanted to make sausage at an old rock smokehouse that sits on his Blanco deer lease. We decided that we would reserve some of our meet that we typically do at “Brushy” and give the old “Cielo” smokehouse a try. (I made 60# of dried sausage at Brushy, and it turned out fantastic, as usual!)
We’ve always had the expert Bohemian guidance from the Baca’s, Hafernick’s, Stolle’s, etc, as well as their “well seasoned” equipment. Casey has an adequate grinder and we have a additional few processingitems, but we needed to acquire a few additional items to do this on our own. A new 15# stuffer, a couple of scales, the proper seasonings and casings were acquired and we were almost ready…we just needed additional laborers. 😜 We recruited Les, Devin and Trey to join in on the fun!
I’ll post a few pics, and I’m sure the other fellas will jump in to recap. We’ll discuss what worked well and a few things we learned along the way!
We started with the prep - cubing, premixing spices, drinking whiskey, etc. - at Casey’s haus on Friday
We also spent some time checking out my new V3X
More to come…
We’ve always had the expert Bohemian guidance from the Baca’s, Hafernick’s, Stolle’s, etc, as well as their “well seasoned” equipment. Casey has an adequate grinder and we have a additional few processingitems, but we needed to acquire a few additional items to do this on our own. A new 15# stuffer, a couple of scales, the proper seasonings and casings were acquired and we were almost ready…we just needed additional laborers. 😜 We recruited Les, Devin and Trey to join in on the fun!
I’ll post a few pics, and I’m sure the other fellas will jump in to recap. We’ll discuss what worked well and a few things we learned along the way!
We started with the prep - cubing, premixing spices, drinking whiskey, etc. - at Casey’s haus on Friday
We also spent some time checking out my new V3X
More to come…
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