Suasage week end

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TerribleTed
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Suasage week end

Post by TerribleTed » Sat Jul 08, 2017 8:48 pm

Well finally finishing my processing now that my last pig is done. Made 18 lbs of bacon last week end. Now I making sausage
Made salami bologna peperoni, and breakfast sausage. Well still have about 30 something pounds to grind and stuff. brat and Italian tomorrow


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treefarmer
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Re: Suasage week end

Post by treefarmer » Sun Jul 09, 2017 1:42 pm

Lookin' good, Ted! What kind of a grinder is that in the bottom picture, looks like a "real" one.
Are the big stuffed packages color coded?
I still have some venison to grind, been making more summer sausage and bulk rather than smoked links. It's just easier not to fool with the bigger smoke house any more, gettin' old aint easy.
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Re: Suasage week end

Post by TerribleTed » Sun Jul 09, 2017 2:51 pm

Its an old Cabela's 1.5 hp size 32.. I also have a 1932 ibm industrial sausage make or what I call a meat grinder, it a 1/3 hp with a geared drive that grind just as good as my newer Cabela's.


There not really color coded. I just want large slices of bologna and salami. I thinking I will slice and vacuum seal bags of lunch meat. Today I stuffed casing 5 lb brats,15 lbs kielbasa and 20 lbs Italian..

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Re: Suasage week end

Post by TerribleTed » Sun Jul 09, 2017 2:57 pm

I have more meat ground and packed in the freezer for making summer sausage. Those will be color coded and in venison sausage casings. I buy them pre marked on line.

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Re: Suasage week end

Post by TerribleTed » Sun Jul 09, 2017 6:24 pm

This is the best way to pack sausage

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Cr0ck1
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Re: Suasage week end

Post by Cr0ck1 » Mon Jul 10, 2017 8:15 am

Damn i need some sausage.. works got me slaved up!


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Triple Creek Reaper
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Re: Suasage week end

Post by Triple Creek Reaper » Mon Jul 10, 2017 2:41 pm

That bacon looks good, I want to try and make my own after seeing that.
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TerribleTed
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Re: Suasage week end

Post by TerribleTed » Mon Jul 10, 2017 7:39 pm

This recipy so far seams really good Michael Ruhlman home cured bacon. This is why I want pigs around 200 lbs for bacon. now home made bacon taste different it has flavor.

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Kortsman
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Re: Suasage week end

Post by Kortsman » Mon Jul 10, 2017 9:48 pm

I'll PM you my address... For research purposes only of course!!

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Re: Suasage week end

Post by jtcmedic » Tue Jul 11, 2017 7:31 pm

Well done , guy at works buys pork belly at Winn dixe and we make it, but that is a lot of sausage
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TerribleTed
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Re: Suasage week end

Post by TerribleTed » Tue Jul 11, 2017 8:07 pm

I finished packing it tonight. Sliced and ready for the camp fire crackers and beer or better.

Ready for camping and hunting.

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9dawgs
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Re: Suasage week end

Post by 9dawgs » Tue Aug 01, 2017 4:43 pm

Man, all that looks amazing! I need me some of that bacon. Is that a packaged recipe or do you make the cure yourself? If it's yours, would you like to share the recipe? :>)
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TerribleTed
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Re: Suasage week end

Post by TerribleTed » Fri Aug 04, 2017 6:38 am

Michael Ruhlman home cured bacon online recipe. So yes you make it your self. easy but so far the best tasting one I have ever made and I have been making bacon for years and years.


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9dawgs
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Re: Suasage week end

Post by 9dawgs » Sat Aug 05, 2017 3:02 pm

TerribleTed wrote:
Fri Aug 04, 2017 6:38 am
Michael Ruhlman home cured bacon online recipe. So yes you make it your self. easy but so far the best tasting one I have ever made and I have been making bacon for years and years.
Thanks! I just found it and put it in my recipe book!
Jim<><
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