Sausage Making Video

[Cliff H.]

Sounds good to me.

 

[Nick Prochilo]

Great job Dave! Looks like the boys were having a ball!

 

[The Missing Link]

I love them wittdog.

 

[Pigs On The Wing BBQ]

Good stuff Dave. MJ looks like he's been working out.

 

[Bill The Grill Guy]

Dang it Dave, you know I cant see the You Tube videos at work.

 

[KyBlueBBQ]

Thats some good info!! THanks for makin the vids. Definatly a big help when it comes to how to do it. You can read and read but its so much more of a help to actually SEE it done.

 

[Unity]

Nice job, Dave. I've never seen sausage-making before and it was all very interesting to learn about.

--John 8)
(How long did it take you to turn a whole case of butts into sausage? )

 

[wittdog]

Lets see..
1 Hour to debone and Chunk the Butts
2 Hours to Grind (not counting the trip to the Sausage Maker to get another grinder
2-3 Hours to stuff (thats with the kids "helping"
and it will take around 8 hrs to cool smoke the sausage....

I started with 66lbs of Butts...and finished with 52lbs of ground pork...
Oh yeah a probably 1/2 hour to prep the casings...(If I was thinking I would have got video of that....man hog guts sure to smell like.....$hit )
Oh yeah and then about an hour to clean everthing up.....That's the worst part which is why I don't make 10lbs I make 50lbs at a time...

 

[Puff1]

It took me 2 hrs. to debone and chunk the butts(2 of them )
Great video Dog dude!
Lots of work for sausage but well worth the effort
You have me thinking about doing more poundage at one time. That seems like the way to go.

 

[cleglue]

Video's are looking great! Looks like some great helpers.

 

[Diva Q]

Captain America Rocks!

They are such great kids

LOL your son on a break kills me that is hilarious.

 

[wittdog]

In the third part of our sausage making video we cover the actual smoking of the sausage. We are using a 20lb insulated electric smokehouse from The Sausage Maker. (It can handle 20lbs but I typically smoke 15lbs of sausage at a time. If you put to much in and the casings are touching they will not take on color they will remain white). After the meat has been cured and stuffed into casings preheat the smoke house till 130*. Place sausage in smoke house and hold at 130* until the casings are dry.( You want the casings dry because you are not looking for a smoke ring like in BBQ you want the smoke to not get deposited on the casings but to permeates all the way thru the meat, this also helps for the finished color).
I use two pans of sprayed sawdust (Cherry) which will smoke for about 4 hrs. Then stop smoking and cook at 160-165* till the sausage temp reaches 152*. This was not taped but when the sausage reaches 152* remove it from the smokehouse and submerge it in cold water till the sausage temp is 110*. (Do not spray with water, fully submerge it if you spray it the casings will wrinkle). Then allow the sausage to bloom…expose them to air and let them cool for about an hour the oxygen will deepen the color. Then place them in the fridge overnight and you can eat it the next day or vacpac and freeze for later use. Hope you have enjoyed our sausage making video and have some of you interested in making your own sausage. This is by no means the only way to make sausage there are many different techniques and different ways to go about making sausage. But these are the techniques that I have used over the years and they work for me.
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[wittdog]

I'll be bringings some of that sausage to the OINK.

 

[Cliff H.]

I am confident that I can make sausage now. Thanks Dave.

 

[The Missing Link]

great job on the video wittdog.

 

[cleglue]

The video should help a lot of people get started. Great job!

 

[007bond-jb]

Them looks some good Boy, Tell them Boys hello for JB Dave