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Fishing News and Reports => Fish and Wild Game Recipes => Topic started by: ctom on 12/28/19 15:30 UTC

Title: Sausage time
Post by: ctom on 12/28/19 15:30 UTC

21 chubs of summer sausage stuffed today. They can rest a day then they'll get smoke on Monday. Next up is ring bologna.

Title: Re: Sausage time
Post by: WALLEYE WACKER on 12/28/19 16:05 UTC

Sounds tasty there TOM. You getting snow today? We’ve got rain and 35.

Title: Re: Sausage time
Post by: basscatlildave on 12/29/19 07:30 UTC

Sounds good.

Title: Re: Sausage time
Post by: ctom on 12/30/19 08:17 UTC

Got an ugly forecast for today so the smoke may have to wait until tomorrow. The sticks are patiently waiting......

(https://i.imgur.com/RagW7Z9.jpg)

Title: Re: Sausage time
Post by: WALLEYE WACKER on 12/30/19 19:59 UTC

Yummy is all I have say Tom 8)

Title: Re: Sausage time
Post by: ctom on 01/03/20 11:30 UTC

Here they are swinging, waiting to seal and vacuum bag tomorrow. Had to try a slice off one stick and all I can say is superb. I think this is better than last year's and that was darned good.

(https://i.imgur.com/484qAe7.jpg)

Title: Re: Sausage time
Post by: WALLEYE WACKER on 01/06/20 16:27 UTC

Tom is there still a sampler stick or did it go at halftime of a game this past weekend.

Title: Re: Sausage time
Post by: ctom on 01/06/20 19:03 UTC

I sealed and froze the sampler. I have some sticks left from last year yet to gnaw on before I start to work on this new batch.

Title: Re: Sausage time
Post by: Fishermanbt on 01/06/20 20:08 UTC

Sounds like you’re ready to hunker down for the winter

Title: Re: Sausage time
Post by: ctom on 01/06/20 21:08 UTC

I never hunker down. I'm trying to get all the meat handling wrapped up so I can start the serious heat I the shop and get down to earth with plastics, jigs and painting projects.

Title: Re: Sausage time
Post by: WALLEYE WACKER on 01/07/20 05:48 UTC

Did you finish your ring and breakfast goodies.

Title: Re: Sausage time
Post by: ctom on 01/07/20 08:36 UTC

Starting the rings today. Got the meat seasoned and cure added yesterday. Will grind and perhaps stuff it today. Going to be a cold devil tomorrow so I'll smoke and finish it on Thursday when its supposed to be 40, then get the sealing finished on Friday or Saturday....whenever the new vacuum sealer seals get here.