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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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NOW I am ready to make over 120 pounds of deer sausage!!

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9940
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    NOW I am ready to make over 120 pounds of deer sausage!!

    Last year all I had was my 1/2 horsepower grinder. Wasn't too bad. But that sausage with high temp cheese was a killer getting it down that throat.

    Now I have this 24 pound beast that holds 15 pounds of ground meat.......the kiddees can crank while I grind up another batch. Click image for larger version

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5406
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks), named Pretty Baby
      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


      Adrenaline BBQ Company Gear:
      SnS, DnG, andLarge Charcoal Basket, for WSCGC
      SnS for 22" Kettle
      Elevated SS Rack for WSCGC
      SS Rack for DnG
      Cast Iron Griddle
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
      2 Grill Grate Griddles
      Steelmade Griddle for Summit gas grill

      Fireboard Gear:
      Extreme BBQ Thermometer Package
      Additional control unit
      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
      2 Driver Cables
      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
      Thermoworks Gear:
      Thermapen MK5 (pink)
      Thermapen MK4 (pink too)
      Thermoworks MK5 orange
      Temp Test 2 Smart Thermometer
      Extra Big and Loud Timer
      Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer

      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker

      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic Series:
      8" Chef Knife
      6" Chef's Knife
      Gokujo Boning and Fillet Knife
      3 1/2 inch Paring Knife

    #2
    Wow, what a wonderful new toy, Jerod. The kids will actually get to see sausage being made. That and watching the budget-making process in Congress are two things I've always been warned away from! Seriously, though, you've got some good eating ahead, once the sausage-making work is done. Enjoy!

    Kathryn

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Politics always trumps economics.

      Wife no longer wanted to eat the casings once she found out what they were. If I slice it up she can handle it.
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4729

    #3
    Do you do overnight shipping? I'm IN.

    That thing is SAWEEEET!

    Comment


    • mackdaddy
      mackdaddy commented
      Editing a comment
      Ill take a pound or two. I have heard of dear bologna but not sausage, sounds delicious.
  • Strat50
    Former Member
    • Nov 2014
    • 511
    • Houston, Alaska

    #4
    Those gear driven stuffers are badass! Mine is smaller, but is really effective. For the budding charcuterists out there, I cannot recommend the gear driven stuffers highly enough.

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      When some guys found out how much I was making last year. They assured me I would be looking at this stuffer after stuffing that much meat down a grinder.
  • Powersmoke_80
    Founding Member
    • Aug 2014
    • 885
    • Bay City, Michigan
    • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
      Weber 22 w/SnS
      Brinkmann Pellet Grill W/ Ortech TR-100
      Vermont Castings, gas
      Masterbuilt smoker, gas
      Future build, 80 gallon tank hybrid, pellet/stick burner
      iGrill black, dual probe thermometer
      Thermapen instant read
      Polder,Speed Read instant thermometer
      Favorite Beer, Yeungling Black&Tan

    #5
    That is sweet Jerod,
    I know exactly what you mean and I only did 25 lbs and that took forever LOL!. The kids bought me a some snack sticks kits for Christmas and my first time I made the rookie mistake of mixing the meat and spices one day since I did not have time to stuff and tried stuffing the next day with a horn style stuffer. Needless to say it did not work because it was too stiff so had to use the grinder to get through it and returned the horn style stuffer.



    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2394

      #6
      I like it, I recommend processing in another location though...

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Only stuffing in the bedroom.

      • _John_
        _John_ commented
        Editing a comment
        Didn't even thing of that, too many sausage puns, head exploding.
    • Dr ROK
      Charter Member
      • Dec 2014
      • 1351
      • Morrill, Nebraska
      • Retired high school teacher and principal
        Dr ROK - Rider of Kawasaki &/or rock and roll fan
        Yoder 640 on Husker themed comp cart
        Cookshack Smokette smoker
        Antique refrigerator smoker
        Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
        Rec Tec Mini Portable Tailgater w/ GrillGrates
        Plenty of GrillGrates
        Uuni wood pellet oven, first generation
        Roccbox Pizza Oven
        Meater Block
        "Go Big Red" Thermopen instant read thermometer
        Ultrafast instant read thermometer
        CDN quick read thermometer
        Maverick ET-732 thermometer
        Maverick ET-735 thermometer
        Tru-Temp wireless thermometer
        Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

        Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

      #7
      I have a 5 lb stuffer and can't imagine making sausage without it. Care to share your deer sausage recipe Jarod?

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9940
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #8
        Dr ROK This year I am going to start with the following since last year it did not have near enough heat. I'll whip up a small batch then adjust from there. 18-20lbs will be made with Pepper Jack High temp cheese, in which case I will omit the red pepper flakes

        Per 2.5 pounds of meat (whatever ratio of deer : pork jives for you): Everything in grams except for the minced garlic and red pepper flakes
        Table salt- 18.18 grams
        Cure #1- 2.84 grams
        White Pepper- 2.27 grams
        Garlic- minced @ 3 teaspoons
        Cayenne- 4.54 grams
        Cold Water- 113.63 grams
        Red Pepper flakes- 1 teaspoon
        Thyme (dried)- 2.27 grams

        Comment


        • Dr ROK
          Dr ROK commented
          Editing a comment
          What temp do you take the sausage up to when smoking?

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          155 Internal, then a cold bath to prevent shrinkage and wrinkling of casing. Then they bloom for some time to gain color. I probably take to 185 or internal when it comes time for consumption.

      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
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