Grind, Stuff, Smoke…..Repeat 2X
Posted: Mon Jun 07, 2010 1:46 amBeen awhile since I posted, but I still visit and read.
I spent most of this weekend up to my elbows in meat.
30 lbs of Summer Sausage
Hi Mountain Summer Sausage kit with some additions. I added 1lb of hi-temp cheddar, 1lb of hi-temp mozzarella and 1lb of soy protein concentrate and a few TBS of liquid smoke. The meat mixture was 24lbs venison and 6lbs pork butt. This was stuffed into both 2.5x20” and 1.5x12” mahogany fibrous casings.
25 lbs of Pepperoni
Cabela’s Pepperoni Snack Stick kit with 5lbs pork butt and 25lbs of elk meat stuffed into 18mm collagen (mahogany) casings.
20 lbs Breakfast Sausage
Hi Mountain’s Original Mountain Man Blend spices with 50/50 pork butt and elk stuffed into 21mm collagen casings. I meant to add some liquid smoke, but got too busy and didn’t remember until all the stuffing was done. The packages ended up at 1.25 – 1.50 lbs each.
I spent most of this weekend up to my elbows in meat.
30 lbs of Summer Sausage
Hi Mountain Summer Sausage kit with some additions. I added 1lb of hi-temp cheddar, 1lb of hi-temp mozzarella and 1lb of soy protein concentrate and a few TBS of liquid smoke. The meat mixture was 24lbs venison and 6lbs pork butt. This was stuffed into both 2.5x20” and 1.5x12” mahogany fibrous casings.
25 lbs of Pepperoni
Cabela’s Pepperoni Snack Stick kit with 5lbs pork butt and 25lbs of elk meat stuffed into 18mm collagen (mahogany) casings.
20 lbs Breakfast Sausage
Hi Mountain’s Original Mountain Man Blend spices with 50/50 pork butt and elk stuffed into 21mm collagen casings. I meant to add some liquid smoke, but got too busy and didn’t remember until all the stuffing was done. The packages ended up at 1.25 – 1.50 lbs each.
