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WE boned 3 butts-- made rinds with the skins. Today, we grind. separate into 3 batches amd season for Italian, Brats and Keilbassa. Stuffing in hog casings in a day or two. All will be vac packed and frozen
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Next time I make a batch we need to do some swapping! I make Venison sausage that I promise you will love! Especially the summer sausage.
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Rank: Senior Member Groups: Registered, Moderator
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Originally Posted by: shovelhead91701  Next time I make a batch we need to do some swapping! I make Venison sausage that I promise you will love! Especially the summer sausage. We need a food forum. Lots of us are from scratch makers of all sorts of goods. Baked--sweets--wow its endless.
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Rank: Senior Member Groups: Registered, Moderator
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Our spanish friends call those --chicharoni's. They look tastey.
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Rank: Senior Member Groups: Registered, Moderator
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Originally Posted by: heeler Our spanish friends call those --chicharoni's. They look tastey. You mean like in "Bayamon, puerto de los chicherones"???
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We often raise our own hog and carry it to the processor; The last one we fed mostly Chinese food and the sausage is unbelievable. We have a friend with a Chinese restaurant that gave us his leftovers almost daily so we didn't have to buy hardly any feed for the hog. My wife and I make some of the best biscuits anywhere and when served with scrambled eggs and this sausage it is(SLAP YO MOMMA GOOD). Then again that's why I'm a little heavy! 
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Rank: Senior Member Groups: Registered, Moderator
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"lets talk sausage recipes here is some sausage stuff smoked kielbassa  these are lots of pics of our food making http://s35.photobucket.c...e59ds/JUST%20FOOD/"
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Rank: Junior Member Groups: Registered
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Scotty I followed your link but was that your picture or was it Tom Jones? Good looking sausages whichever! I would like to show a picture of my grinder, shop and reloading room but I can't seem to get it through my thick head how to post pictures. I spent several years fighting dial up and satellite internet and the speeds were so slow that I kinda gave up on pictures and so forth. Now I can't seem to get back into trying! I now have Charter and I think 30MBS but still can't get over the past! 
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Rank: Senior Member Groups: Registered, Moderator
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the first thing i do is put my pictures on photo bucket--then with the picture enlarged, look to te right. there are 3 choices i thing.--choose the one that begins with [img] and ends with [/img] click on it and it will automatically copy--just paste it in your post
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Rank: Junior Member Groups: Registered
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I'll have to try that, it sounds simple enough that even I should be able to do it. Thanks
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"DAMN, that kielbasa looks deivine!! We love sausages in Texas!!
How does one make ""rinds"" - Just cut and fry? - I have always liked rinds...Gave them up for the exessive salt in most commercial bags..." |
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Rank: Junior Member Groups: Registered
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Scotty I see you purchase butts for your sausage making, I was curious where you get them.
Around here Sams club has butts cheaper by the case than most other places with the exception of Sunday Dinner a restaurant supply that has the best prices on meat I have found.
I buy whole rib-eye's and slice them and vacuum seal so I can just go to the freezer when I need some. At $4.49 per lb they are much cheaper than Wal-Mart.
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Stupid me. I typed a long reply and forgot to post it. OK OK one more time------------------------------ I wait for WYNN DIXIE to have the phony buy one get one free sales. If the net price is acceptable, we get a few and freeze them. I hustle free fat by bribing the butchers with our wines. Butcher and packer for the casings and bulk spices and nitrates. we also have a vacuum device. I buy the bags in roll form from ebay.
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man you've got all the toys ! nice !
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Boy and how... Love the kitchen layout... (Since I do all the cooking here, of course I'd say dat) I been snickerin' at Scottys comment about Scotty wrote:I hustle free fat by bribing the butchers with our wines. - I can jes see him gettin' them drunk and agreein' to provide sacks o fat...  |
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Rank: Senior Member Groups: Registered, Moderator
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LOL The cheapies don't always come across- so I bring the wine in a basket- when they say there is none I take it home with me-- that cured them
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Rank: Senior Member Groups: Registered, Moderator
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Originally Posted by: RCRed Boy and how... Love the kitchen layout... (Since I do all the cooking here, of course I'd say dat) I been snickerin' at Scottys comment about - I can jes see him gettin' them drunk and agreein' to provide sacks o fat... I replaced the stove a couple of weeks ago--------------------------------------- http://www.hhgregg.com/s...s-range/item/NX58F5500SS
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Originally Posted by: scotty See.. I'm so damn jealous, I ain' even gonna answer this... My stove is electric and manufactured by each of my x-wives. They all had a hand in it-I know this by the way it operates . I have asked all my bluegrass buddies to help me make it a part of the environment someday (along with some lead)...I have dreams of the day we do this ... the debris flyin' off as each buddy pays his "respects"...and the small depression of earth left after I cover it over with the front end loaded when we are done. Yes, I am talking about the stove. The X'es were paid off in other ways.. :) |
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