Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: bjrogg on March 20, 2023, 06:44:16 am
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Every year we get together and make enough pork sausage to last the year.
It seems like every year we have more people who want to participate and share in the rewards of fresh home grown pork sausage. We did about 375 lbs last year. This year we did 519 lbs. it’s a big job, but we had some good help and I enjoyed it.
We got a crew cutting a deboning the meat. Getting it ready to grind.
Bjrogg
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Next a crew to grind it.
Bjrogg
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Next step a crew to weigh, season and mix
Bjrogg
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Then a crew to stuff it in casings.
Bjrogg
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We couldn’t keep up with just one stuffer so we had to pull to older one out of semi retirement. This stuffer is older than anyone here, but it still works great.
Also got to train my grandson on it.
Bjrogg
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Loaded it up in the back of pickup and headed to my neighbors smoke house.
Bjrogg
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Here’s the smoke house
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And here’s the inside with sausage hanging
Bjrogg
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Then the big job cleaning everything up. It took me longer to clean up than to cut , grind and stuff. I also did 50 lbs of venison summer sausage while I already had the mess.
Then went back to the smoke house and took the sausage out.
The next day four of us vacuum packed it. That took about four hours itself.
Then put it in freezer.
It’s a lot of work but I enjoy it and it’s so much better than from the store.
Bjrogg
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Looks like our brat making session , lots of work but lots of fun to go along with the work. :) Don't even seem like work. ;)
Pappy
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Good times. My friend and I started 31 years ago. I still have a old press exactly like yours. We will be making it in about 2 weeks
Leroy
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Looks Great!
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We used to do the same thing.
It tastes much better than the store bought also.
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Looks like our brat making session , lots of work but lots of fun to go along with the work. :) Don't even seem like work. ;)
Pappy
I’m sure it’s very similar Pappy.
It didn’t feel like work while I was doing it but it sure felt like it this morning when I crawled out of bed.
It would be nice to be able to hose down the floor. Clean up is a big task I end up doing after everyone leaves.
Bjrogg
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Stoker that’s cool. It’s nice to have someone to share a tradition like this with.
I use to do this with my old friend Cass. When he passed I inherited his grinder, mixer, stuffer and vacuum packer.
Even got his barbecue grill. I remember lighting it the first time after he passed. The aroma of past barbecues my friend had cooked brought back some good memories.
So does using all of this equipment. And cooking it up and eating what we make with it. Same old original recipe
Bjrogg
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Thank Brian, sure wish you could smell it and have a taste of it. It’s smoked perfectly. This recipe is very old . The neighbor who smokes it learned from his dad. My great uncle who passed many years ago. Its my great uncle’s smoke house and his son takes really good care of it.
Yes Rob it’s pretty hard to even eat that store bought stuff after eating this.
I did do a batch of venison summer sausage and put that in the smoker early this morning. Have two smokers going.
The one hold s the bigger sticks and it still needs a couple hours yet.
The one just holds shorter sticks that are smaller diameter and they are done. Had to test it out. It’ll be better after it hangs a week. Not too bad though.
Bjrogg
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Brian that really looks good
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Thanks Rob. It is, but I like it better after it hangs a little .
I just took the bigger sticks out of the big smoker
Put ‘em in cold water
Bjrogg
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Chilling
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Neat! I like mine mildly flavored and smoked, especially the venison, when I can get it! Always looking for old recipes to try! Be glad to taste test for you (lol) (lol)!
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Looks good. Can almost smell it.
Leroy
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Wow - what a Crew, Many Hands ! Now My Stomach is growling, and can't eat til later. Have a CT Scan this Morning. Thanks for sharing Brian - (=) Bob.
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Hope your CT scan comes back normal Bob.
I had one of those for my head a couple months ago. Don’t know if they saw anything in there at all, but at least they didn’t see anything that wasn’t supposed to be in there.
Bjrogg
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Makes my 50 to 60 lb batches look pretty wimpy. But then I usually end up doing it all myself.
Is your smoker thermostatically controlled?
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Makes my 50 to 60 lb batches look pretty wimpy. But then I usually end up doing it all myself.
Is your smoker thermostatically controlled?
The smoke house my neighbor smokes the pork sausage in isn’t. It’s just for cold smoking.
The two I use for venison summer sausage are. They are electric. I keep thinking about making one but l haven’t yet. I need to do more research.
Bjrogg
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sharing is caring!
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Looks a lot like the setup we use. He'll I think I have the same old stuffer for my house. The family and I out up 1000 lbs of deer and 500 of pork this year, but we do ours in February. Yours sure looks good. Miss you bud!
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We’ve shared enough pictures over the years for me to know you and your family are serious about putting up meat Dave. It’s the gift that keeps giving. I’m enjoying some of that pork sausage as I type.
Really miss you to buddy. Hopefully we cross paths again soon. If you’re ever in the neighborhood you are certainly welcome to stop by.
Bjrogg