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Old 04-07-2011, 08:57 AM   #1
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Easter Sausage 11

It's time for the annual Easter Sausage thread. I picked up 100lbs if Butts today for sausage. I'm going to chunk them tonight. Grind on Friday and stuff and smoke on Sat. I also picked up 20lbs of beef ribs at $1.20lb and 160lbs of Charcoal. Should be a busy weekend. Pics to follow if time and attitudes permit.
I also ordered my fresh hams to be picked up on Monday.
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Old 04-07-2011, 09:58 AM   #2
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Re: Easter Sausage 11

Can't wait for followup posts. Will you give us the recipes you'll be using? Another question, do you apply any kind of a grease to to lubricate the piston seal in your upright sausage stuffer? I just got my stuffer and I was wondering.
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Old 04-07-2011, 11:00 AM   #3
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Re: Easter Sausage 11

Sound like a very busy weekend Dave. I'll be watching the pictures and living vicariously thought you and Lew
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Old 04-07-2011, 11:22 AM   #4
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Re: Easter Sausage 11

Sounds like a great weekend... can't wait for pics (and recipes ? ).
What are you doing with the fresh hams?
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Old 04-07-2011, 03:33 PM   #5
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Re: Easter Sausage 11

The recipe for the sausage can be found here... viewtopic.php?f=45&t=12790
I don't lube the piston just the gears.
As for the hams I will cure and then smoke them.
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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 04-07-2011, 05:55 PM   #6
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Re: Easter Sausage 11

Sure everything will turn out great. Condolences on all the manuel labor you is preparing to do. That be enough to make a fat boy sweat just reading about it.
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Old 04-07-2011, 07:51 PM   #7
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Re: Easter Sausage 11

Quote:
Originally Posted by wittdog
The recipe for the sausage can be found here... viewtopic.php?f=45&t=12790
I don't lube the piston just the gears.
As for the hams I will cure and then smoke them.

Thanks, I would like to try to cure and smoke my own ham.... looking into recipes now.
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Old 04-07-2011, 10:38 PM   #8
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Re: Easter Sausage 11

Quote:
Originally Posted by Smokey Lew
Can't wait for followup posts. Will you give us the recipes you'll be using? Another question, do you apply any kind of a grease to to lubricate the piston seal in your upright sausage stuffer? I just got my stuffer and I was wondering.
Lew, I use a light coat of Crisco on the piston seal.

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Old 04-08-2011, 06:14 PM   #9
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Re: Easter Sausage 11

Meat is now ground and mixed. I love my 1hp grinder.

Lew I don't lube the piston the fat in the meat will do that as you go
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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 04-09-2011, 08:52 AM   #10
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Re: Easter Sausage 11

The smoked sausage is in the smokehouse getting happy....time to stuff the fresh
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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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