Ring bologna and snack sticks

[Derek j]

and where are the recipes? Or are you all using the kits from High Mountain or Cabelas?

I have been buying all my seasonings. They are either Cabelas brand or high mountain. If my wife shoots a deer this week, I will probably try out making my own seasonings.

 

[Buckmaster]

Nice setup. What kind of smoker is that?

http://www.sausagemaker.com/smokehouses_meatsmokers.aspx

 

[Jamie]

yes, that is a nice set up. I have a Bradley 6 rack digital. serves me well for all my smoking and isn't a lot of fussing. very consistent results. for those of you that are into making your own sausages, I'd highly recommend getting a copy of "Great Sausage Recipes and Meat Curing" by Rytek Kutas. wonderful book chock full of valuable information and tons of recipes. none of his recipes that we have tried have been duds, but some are exceptional, like his breakfast sausage. I can't choke down Bob Evans, Jimmy Dean, Falters or any others since I tried his recipe. I make about 30-40 pounds of it every year. german bologna, kielbasa, sweet Italian sausage, summer sausage..... dang, it'll be sausage making time in a few weeks!

 

[Buckmaster]

I'd highly recommend getting a copy of "Great Sausage Recipes and Meat Curing" by Rytek Kutas. wonderful book chock full of valuable information and tons of recipes.

I second his book. Its my sausage bible.

 

[Hedgelj]

I second his book. Its my sausage bible.

My jerky is a combination of his jerky and bbw jerky recipe with some molasses and brown sugar added.

 

[Jamie]

it is "the" sausage makers bible. nice thing about using recipes instead of pre-mixed seasonings is that you can easily tweak them to your own taste. for Kutas' breakfast sausage I only use 1/2 of the salt that the recipe calls for and it is still plenty of salt. downside is that you have to buy spices in quantity. isn't really a downside imo because they are really cheap by the pound compared to the little two ounce jars at grocery store. a good place to get spices, casings of all sorts, etc. is

http://www.butcher-packer.com/

locally, GFS sells an excellent selection of dry spices in quantity. they also have small meat lugs with lids. practically a must for making sausage.

 

[Buckmaster]

I get some of my food spices here:

http://www.bulkfoods.com/

 

[cotty16]

Damn! I wish I had the drive to do this stuff on my own. That looks awesome!

Sooo... who wants to make some jerky for me? Lol

 

[Jamie]

done and ready for water bath

"blooming" after water bath

finished product from left to right summer sausage, german bologna(the big ones), parmesan sausage(a sort of spicy pepperoni-ish smoked sausage. recipe classified. it's my fav.

 

[reo]

http://www.sausagemaker.com/smokehouses_meatsmokers.aspx

Thanks buckmaster. That is actually what I dad guessed. TOO much cash for me to pull it off and maintain decent domestic relations though.

 

[Milo]

Jamie save some German for a bowfeeshin sammiches. Dam that stuff is really good. Jamie won't tell you that he honestly makes the best stuff I have ever had.

 

[Carpn]

Good Lord that looks tasty

 

[Big_Holla]

Daaang, I keep coming back to this thread and I think I'm definitely going to have to blow the dust out of my Little Chief this year!! Gotta wait til it gets warmer though LOL!

 

[Hedgelj]

If you need a stuffer get a vertical rather than a pig snout one. Pricier but much easier to use if you do any quantity.

 

[Buckmaster]

If you need a stuffer get a vertical rather than a pig snout one. Pricier but much easier to use if you do any quantity.

I concur.

Nice work there Jamie.

Though my smoker is one inch foam insulated I do a much better job maintaining consistent temperatures when the outside temps are at least above freezing.
For the time being, Little Chief, will need to wait for warmer temps there Holla.

 

[Buckmaster]

Here's some highlights from last year with Mini-Me.

 

[Buckmaster]

Mouth watering goodness.

 

[cotty16]

Yes it is...

 

[xbowguy]

Nothing wrong there at all....

Looks good Ben!

 

[Jamie]

Jamie save some German for a bowfeeshin sammiches. Dam that stuff is really good. Jamie won't tell you that he honestly makes the best stuff I have ever had.

no worries, bud. I have a good bit left from last year still and it's almost time to make new. I've been eating too much squirrel. sausage goes begging. worse problems to have, I suppose. :smile: