Sausage and salami

[Worth1]

That is the same make of stuffer as mine.
Don't know who really makes them.

[Rajun Gardener]

China

[Worth1]

Originally Posted by Rajun Gardener

China

Yeah but who in China what is their name.
The quality of the machining and fabrication is excellent.

[pmcgrady]

10# of hot sticks



20# of Midwest brats (50% pork butt, 50% venison)






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[Worth1]

Looks fantastic.

[pmcgrady]

Thanks! We just fried up a few test patties when we cleaned out the stuffer, it's really good!
That stuffer has a sticker on it that says Kitchener.
A couple of the guys just left to pick up a 200# of pork. It's going to be a busy weekend.

[Rajun Gardener]

Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.

You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add.

[pmcgrady]

I'm doing a couple different beef or pork salami this weekend, large chunks of fat, it's going to be excellent!

[pmcgrady]

Originally Posted by Rajun Gardener

Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.

You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add.

My oldest, built an old school chamber from an old refrigerator, it has worked well...
But checkout the $199 controller at sausagemaker. Plug your cheap $50 humidifier and a cheap de humidifier, refrigerator and a heat source into it, and you can control it thru an app, if both of them have Internet... You can adjust humidity and temperature from Japan to a refrigerator in the USA... How great is that?

[pmcgrady]

Originally Posted by Rajun Gardener

Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.

You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add.

It's going to be awhile on the cured...Lonzino's are 2 cures at 7-9 days each then stuffed and dried/aged for another couple weeks
Coppa's are even longer
I won't even attempt a Proschutto (spelling)
18 months of aging to figure out if you screwed up...

[whistech]

Pmcgrady, congratulations on the new stuffer. They do make life so much easier and your sausage looks wonderful!

[imp]

Great looking sausage is true! Both you and rajun got some really good looking and even sausages there!!

[pmcgrady]

Here's on for Rajun
No gator meat around here!




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[pmcgrady]

170# summer sausage ready for the smokehouse (60% beef 40% pork)









17# of all pork Soppressata




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[imp]

Wow,I envy you the pork Soppressata !!! All the sausages look good, but that pork looks great!