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Old 09-21-2007, 11:20 AM   #1
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Sausage Making Video

We just finished the first in a 4 part video on sausage making..the first part deals with the prep work..deboning the butt and chunking it…and grinding it…The second part will cover mixing the meat and stuffing the sausage….The third part will cover the smoking of the sausgae..and the Fourth part will cover the eating of the sausage…I burnt out my grinder making this video…but hey I think I’ve made close to 2000lbs of sausage with that $100 grinder..time to go to the sausage maker and get another.
BTW I think the kids have watched to many JB videos…
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Old 09-21-2007, 12:01 PM   #2
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Where is D the pit master? Good stuff Dave.
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Old 09-21-2007, 12:02 PM   #3
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Great video dude. Cant wait til the next 3. You need to use Vidler so I can see them at work tomorrow.
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Old 09-21-2007, 12:38 PM   #4
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Great vid Dave, especially for someone who's interested in makin the sausage.
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Old 09-21-2007, 01:10 PM   #5
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Ds at school...and as always..I'm happy to answer any ?...more to come later..I just got back from getting a new grinder and the tattoo shop
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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 09-21-2007, 04:52 PM   #6
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Great video Dave!
Man I get way to picky when it comes to chunkin' up the butt. I now see I don't have to.
I gave my last ring of Grandpa Witt's Polish sausauge to a buddy. I thought I had more but I searched the freezer and I don't
I will soon, that is some good stuff!
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Old 09-21-2007, 05:20 PM   #7
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It a great video Dave, I was lookin at some aundollie sasage her in the cajun sections & the sausage package cutaway had larger chunks of meat & fat it looks hand diced rather than ground. it Tastes way better too
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Old 09-21-2007, 06:25 PM   #8
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JB Grandpa used to make his fresh sausage cut by hand..diced like you speak...I still make a small amount like that at Xmass and Easter.
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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 09-21-2007, 08:52 PM   #9
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wittog great job on the video I can't wait tell the next three. wittdog were did you get your knives?
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Old 09-21-2007, 10:35 PM   #10
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Good video! I'm thinking of making sausage this winter need these lessons. Thanks
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Old 09-21-2007, 10:37 PM   #11
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Looking good Witt.

JB...andouille sausage is usually cut into about 1/4 inch pieces stuffed then smoked over pecan wood.
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Old 09-21-2007, 11:35 PM   #12
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Excellent wittdog. I truly enjoyed the video.
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Old 09-22-2007, 01:03 AM   #13
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Great Video Dave.

I am on the edge of my computer chair in anticipation of the continuation of the sausage saga.
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Old 09-22-2007, 06:59 AM   #14
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That is some great information
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Old 09-22-2007, 08:20 AM   #15
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Link I got most of the knives at the Sausage Maker...the price is reasonable the steel is sharp...and it works for me I think they are Mundial brand...they are terriably expensive but they hold a good edge.
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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 09-22-2007, 10:15 AM   #16
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Great Video!! and as everybody else has said... lots of good info there too!!! Love the ending chase scene..haha
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Old 09-22-2007, 01:42 PM   #17
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This is the second video and covers the mixing of the sausage and stuffing ( I had to split it into 2 parts cuz it was a minute and a half to long) it both in casings and in bulk bags the same technique applies to bologna casings and the wider salami casing.. I use soy protein in my smoked sausage you can also substitute powdered milk, both will act as a binder and help the fat stay were it belongs in the sausage. (Not everyone uses it or likes to use it but I do). In regards to the cure (pink stuff) I use Insta Cure one or Prague Powder 1also know as sodium nitrate. This is use to kill the boutisilsm that can take place when smoking at temps below 200*. The FDA recommends the use of cure. I will not debate the non use of a cure when smoking below 200*. You can substitute Mortons Tender Quick for the Cure but you have to rework your recipe because tender quick contains both salt and sugar in addition to the cure. Hope you enjoy the movie Part 2a deals with mixing the sausage, Part 2b deals with stuffing the sausage.
Sausage Making 2a Mixing the Meat
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Sausage Making 2b Stuffing the meat
<object width="425" height="350"> <param name="movie" value="http://www.youtube.com/v/9gqmIqsd5sQ"> </param> <embed src="http://www.youtube.com/v/9gqmIqsd5sQ" type="application/x-shockwave-flash" width="425" height="350"> </embed> </object>
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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 09-22-2007, 02:08 PM   #18
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dang dave, you're kids are older than they look, 35 years of makin sausage....lol, classic
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Old 09-22-2007, 02:44 PM   #19
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Nice going Dave. I will be looking up these videos when I get ready to start making sausage.
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Old 09-22-2007, 02:45 PM   #20
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I'm thinking of linking the videos in a sticky to the top of the page....anyone thing that is a good idea..kind of a How To Sticky
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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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