Sausage time at Puff's house - BBQ Central

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Old 02-12-2008, 12:50 PM   #1
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Sausage time at Puff's house

Work slowed down a bit and I can't be more happy!
Taking advantage of the slow time and making sausage.
Picked up a few new toys, a 5 lb. bucket stuffer and a little smokehouse.
I made some fresh Polish using Witt's Grandpa's recipe, and some smoked venison Polish out the Kutas book. By the way thanks for turning me on to this book WD. I have learned tons from it!
This is the first time I've ever smoked sausage at this low of temps.
I'm using hickory sawdust and the sausage has been in the smokehouse for about 4 hrs at 145*. Just about time to crank up the heat a little.



I need a bigger grinder.


Pork on the right and venison with pork added on the left.


Man that stuffer is awesome!


Fresh Polish


Into the smokehouse.
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Old 02-12-2008, 01:39 PM   #2
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Looking good Puff...I like cherry with the Polish...I'm glad the book helped out...now send that horn stuffer to BTGG becuase I know with that bucket stuffer...you don't need that horn stuffer anymore.
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Old 02-12-2008, 03:05 PM   #3
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I was about to say that I wanted to emulate your sausage stuffing efforts, but the twisted minds that dwell on this board would soon accuse us both of deviant behavior. So I'll just say "Good job Puff and I'm waiting for the finished pics."
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Old 02-12-2008, 03:54 PM   #4
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Good idea Griff

Dave I thought cherry would be better but the supplier only sold it in 50 lb. bags. Man that bucket stuffer is a breeze and the little smokehouse(Once I messed with it for a bit.) really holds temps good. Cold as hell outside.
Bill the horn will be passed on to you iffin' you want it.

Took a little peek. Looks like some pretty good color and the smell is great. Internal temp is at 147*.




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Old 02-12-2008, 04:00 PM   #5
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Big grinders rule. You can't get the meat in fast enough to keep up with a big one. Now, is that a grounder for you guys or what?
Puff, I thought you would hang the meats with the string over the bar instead of the meat so not to leave a mark on the finished goods.
How'd you like the stuffer.....pretty cool, eh.
Good work.
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Old 02-12-2008, 04:01 PM   #6
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Looks real good, Puff, and if it's a Witt family recipe, I'm sure that Polish will be great-tasting.

Is there a lot of sausage getting made around here or what?

--John
(Heck, I haven't even cured anything yet. But that will change soon.)
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Old 02-12-2008, 04:06 PM   #7
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Looks like you are in business Puff..that smokehouse will serve you good...BTW you should be able to find small bags of cherry wood even at Gander Mnt..or other stores like that.

Whats the next project?
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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 02-12-2008, 04:27 PM   #8
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That looks great Puff! Isn't that stuffer cats ass?
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Old 02-12-2008, 04:34 PM   #9
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Dammit! I knew I should have hung them the other way. Lesson learned.
That bucket stuffer is unbelievably easy to use........I feel bad for the horn stuffer....alone.......unused.......in a dark basement.
Dave another addiction has set in. Venison jerky tommorow
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Old 02-12-2008, 06:38 PM   #10
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puff were did you get your smokehouse?
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