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Old 07-05-2006, 11:02 AM   #1
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What are the dogs up to today?

What are the dogs up to today? Well I decided on the way home that is was cool enough to whip up a batch of pepperoni that the boys wanted and a batch of Italian sausage that the wife has been wanting to make so I pick up 10lb of pork for the sausage and 10bs of mixed meat, beef, veal, pork for the pepperoni.

The sausage stuffer it’s a five pound stuffer I bought from the Sausage Maker Inc.

The meat before seasoning

My oldest boy cranking the sausage

My youngest cranking the sausage


Some links

The pepperoni ready to cook

We ran out of casings so we are going to cook some of the sausage in patties form for lunch.
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Old 07-05-2006, 11:07 AM   #2
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Great pics Dave. Is that something that could be done by yourself if need be or is it pretty much a 2 person operation?
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Old 07-05-2006, 11:08 AM   #3
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Looks like you have some good eats in your future. Looks like the boys really enjoy helping out.
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Old 07-05-2006, 11:18 AM   #4
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Joker with the style of stuffer that I am using you can do it by yourself rather easily, but it is nice having help. With a “horn style
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 07-05-2006, 11:37 AM   #5
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I wish I had the oportunity to learn stuff like that when I was a kid. Great job with everything, dog!
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Old 07-05-2006, 11:40 AM   #6
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Looks awesome Dog !!!!!!!!
You got a grinder too, or do you have the butcher do it?
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Old 07-05-2006, 11:42 AM   #7
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Where do you buy the casings? My brain is already thinking way to far ahead (and that's dangerous).
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Old 07-05-2006, 01:13 PM   #8
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Yes I have a grinder. NO I did not use it today, most of the time do to time constraints I let the butcher grind it for me. When the weather is warm it’s a real pain to grind and stuff the meat without it smearing. I usually make at least 30 lb batches and call ahead today was a spur of the moment thing. When I have the butcher grind it I ask them to grind it coarse twice and not to lean it out. Ratman I get the casing from the grocery store/butcher. If your serious about making good sausage and want to learn allot about curing meats...Invest in the Kutas book "Great Sausage Recipes and Meat Curing". Here is the link to the store or you could probably get it at Amazon.com http://www.sausagemaker.com/. The stuffer pictured is one of their products as well as the lectro smoke house I use for my cured meats. Their smokehouses are made in the USA right here in Buffalo. I also get the rest of my sausage making supplies from them. The guys that run the store are very nice and have opened early for me.....Definably get the book, there are a lot of nuances to making good quality sausage the book covers them all. It's time for this boy to get to bed. Please ignore whatever spelling mistakes I may have made. Oh and if you want to make sausage and you don't own a vac pac plan on getting one.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 07-05-2006, 02:47 PM   #9
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Man I wish I had some of that =P~
Looks tasty Dogman
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Old 07-05-2006, 10:06 PM   #10
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Here are the pics of the pepperoni after it came out of the electric smoker-- we let it sit overnight before slicing into it (other than the quality control sample, of course) so there will be more pics tomorrow.



Also, we won’t be drying this batch; in the winter, the basement is cool and dry enough to hang it to dry, but it just isn’t doable in the summer (and PLEASE, no advice/weblinks/etc on how to build a drying room! :-#
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