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Attachment 312561
Went fishing this morning. Bite was very slow but picked up about noon. Got enough for Friday’s supper. Quit and went home and stuffed 100lbs of sausage. Going to smoke it tomorrow. It’s been a full day.
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Excellent fisherperson and homemade sausage maker. If my wife says it's okay, would you marry me? LOL
Sausage? Smoked? Venison?
You have my attention.
But seriously,.....glad you had a productive day.
What kind of sausage though?
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100lbs of sausage!!! You can't possibly eat all that sausage so I'll pm you my address.[emoji16]
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Sausage? Smoked? Venison?
You have my attention.
But seriously,.....glad you had a productive day.
What kind of sausage though?
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Datza lota sausage.
That’s a lot of grinding and stuffing! Love me some sausage!
I’m sorry it’s a 60/40 mix of deer and pork. I use a cajun season mix and tweak it with a bit of cayenne, cumin, and smoked salt and paprika. Then my husband will smoke in our smokehouse this morning for probably about 6 hours using pecan wood.Quote:
Originally Posted by Micropterus salmoides
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It’s not that much. We have excellent equipment. Grinding took about 30 minutes then let it set over night before stuffing it. My stuffer has a 26 lb. hopper. Took about a hour to stuff.Quote:
Originally Posted by Slabprowler
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Do you need my address? Bc my freezer needs sausage lol
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Well.....since we all want your sausage......what are you gonna eat?:)
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Can you email me some of that? :biggrin
That’s a lot of work. Glad you got that out of the way.
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Attachment 312658Quote:
Originally Posted by fishervet
I have plenty to eat VET.
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It’s not work at all buddy. Kind of like fishing. I love doing it almost as much.Quote:
Originally Posted by Redge
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Looks delish. What temp do you find works best, 225 degrees or higher?
Low and slow. 5 to 6 hours til the internal temperature reach about 160. About 180 degrees.Quote:
Originally Posted by SpeckledSlab
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Dang that looks good hanging in that smoker.
Nice! Me and my dad and mom usually make between 75 and 150 pounds twice a year. We make a 70/30 mix and we also use pecan (the only correct wood) to smoke it. We usually smoke ours between 4 and 5 hours. Thanks for the pictures!
We will have to get together one day swap recipes and pick brains.Quote:
Originally Posted by shadow
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that is awesome!!!!Quote:
Originally Posted by lvoorhies
I'll just pick mine up when I go.....trade some fish(note I did not say crappie) for it....looks delish......but now i am hungry.....AGAIN.
We can do that.Quote:
Originally Posted by lvoorhies
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I’ll tell you what. I will trade sausage for some soft shell turtle. I have a freezer full of trout, red fish, crappie, catfish, bream, and a few bass.Quote:
Originally Posted by fishervet
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Soft shell turtle............ok?
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Vet don’t you like turtle? Makes a great gravy.Quote:
Originally Posted by fishervet
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looks good, I am impressed
Turtles = Good eating. How about a good ol' turtle sauce picante.
"gene"
That’s what I’m talking about.Quote:
Originally Posted by PawPaw "gene"
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Actually...I do...but I can hardly put crappies in the boat...much less a turtle...and a soft shell turtle at that....LOLQuote:
Originally Posted by lvoorhies