Smoked Beef Sausage

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Hillbilly1

Sous Chef
Joined
Nov 23, 2008
Messages
724
Location
A Hollar in Northern Iowa
Along with smokin a ham this weekend, got a customer what put in a special order fer some smoked beef sausage. Here it is stuffed an goin inta the ice box, we smoke tammarraw.

img_206685_0_de609b77352bdfc20281f3222fb25007.jpg

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Now that do look good. Whut is up with all that string? Why not just leave a little extra gut on each end and tie a knot in the guts to join the hoops? I must be missing something here.

bigwheel
 
bigwheel, that be the way grandpa did it in the packin house, lets ya hangem that way to with less chance of a break. Also, my fingers don't work like they used ta, the string is easier ta work with then the casin, takes ferever ta get a casin open an started on the horn! Might have ta go ta them sleeved casins one a these days.

An remember fellers, I'm a old hillbilly, I don't quite fit the mold. Matter a fact some folks say they broke the mold right fer they made me! :mrgreen: Oh well, I am what I am, ta quote Popeye! :LOL:

An as a side note, boy the shop sure is smellin good, combination a hickory in the sausage smoker an maple in the drum, shop is 60° right now, only way ta smoke in the winter!
 
Ok gotcha. Have been known to use a little string myself back afore I got too fat and lazy to make sausage:) Old bohunk chum showed me how to knot up the string. Last few batches I made was when I took to keeping the casings packed in vinegar. You talk about making something slick. Them guts would not hold hardly any kind of knot. It slip right apart.

bigwheel
 

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