Author Topic: Sausage time  (Read 947 times)

Offline ctom

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Sausage time
« 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.

Offline WALLEYE WACKER

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Re: Sausage time
« Reply #1 on: 12/28/19 16:05 UTC »
Sounds tasty there TOM. You getting snow today? We’ve got rain and 35.
May your days be filled with sun shine and you always have a tight line. AMEN

Offline basscatlildave

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Re: Sausage time
« Reply #2 on: 12/29/19 07:30 UTC »
Sounds good.

Offline ctom

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Re: Sausage time
« Reply #3 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......


Offline WALLEYE WACKER

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Re: Sausage time
« Reply #4 on: 12/30/19 19:59 UTC »
Yummy is all I have say Tom 8)
May your days be filled with sun shine and you always have a tight line. AMEN

Offline ctom

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Re: Sausage time
« Reply #5 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.


Offline WALLEYE WACKER

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Re: Sausage time
« Reply #6 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.
May your days be filled with sun shine and you always have a tight line. AMEN

Offline ctom

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Re: Sausage time
« Reply #7 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.

Offline Fishermanbt

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Re: Sausage time
« Reply #8 on: 01/06/20 20:08 UTC »
Sounds like you’re ready to hunker down for the winter

Offline ctom

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Re: Sausage time
« Reply #9 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.

Offline WALLEYE WACKER

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Re: Sausage time
« Reply #10 on: 01/07/20 05:48 UTC »
Did you finish your ring and breakfast goodies.
May your days be filled with sun shine and you always have a tight line. AMEN

Offline ctom

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Re: Sausage time
« Reply #11 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.