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Old 06-30-2008, 11:34 AM   #1
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Time to load up the Pork Palace

I’m finally on vacation and I’ve been dying to make some sausage….I stopped at the sausage maker for some casings…and ended up picking up a 15lb stuffer..and they had a sale on knives…then it was a quick trip to Bjs for a case of butts and 2 packs of ribs for later in the week….We just got done chunking the butts…almost 60lb of pork…and I have 10lbs of ground beef that is going to get made into something…..Stay tuned…that smokehouse is going to get a work out.



I’m thinking about grabbing a bunch of sausage for Franklin.
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Old 06-30-2008, 04:35 PM   #2
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Good move on the stuffer. I just get going with the 5 pounder and have to stop to reload.
Found some last winter brats in the freezer this weekend. Sweet Jesus were they good....got to make more of them.
How about the next pics have that stuffer out of the box dude?
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Old 06-30-2008, 07:42 PM   #3
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I am reminded once again…the reason I usually spread this over 3 days….today we ground 70lbs pork, 5lbs of Beef….made 55lbs of Smoked Polish Sausage, 10 lbs of Krakoska (sp) otherwise know as KK..think garlicky Polish Bologna, and 5 lbs of Salami…




Tomorrow its time to load up the smoker…
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Old 06-30-2008, 07:48 PM   #4
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Keep it coming!!!
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Old 06-30-2008, 08:02 PM   #5
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That stuffer's out of the box now.
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Old 06-30-2008, 08:25 PM   #6
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Dave, how come some of the sausage you used metal clips and some you just tied?
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Old 06-30-2008, 09:59 PM   #7
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My wife wasn't to sure of her knot skills....the clips were for added security.
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Old 06-30-2008, 11:21 PM   #8
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Dave,

Those knives look dangerous.
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Old 07-01-2008, 06:23 AM   #9
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Quote:
Originally Posted by cleglue
Dave,

Those knives look dangerous.
So does Dave!
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Old 07-01-2008, 06:56 AM   #10
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Yeah they are my stay out of my comp site knives
I figure the big one will do a good job on watermellon.

Ok I’ve got this bad boy loaded up with 55lbs of sausage, 10 lbs of krakowa (sp), and 5 lbs of Salami..There was room for another 30 lbs of sausage…I’m pretty excited this is the first time I’ve really loaded it up..



I put the sausage on around 7 am….It smells great already…..It’s going to be a long day of drinking beer and watching this thing do it’s magic…..Pretty good way to spend the day..
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Old 07-01-2008, 08:05 AM   #11
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I wish I lived close by Dave
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Old 07-01-2008, 09:25 AM   #12
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Casings are dry and it's time to start smoking
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Old 07-01-2008, 10:15 AM   #13
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Looks Great Wittdog!
So you figure the smokehouse is about 100 lbs capacity?
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Old 07-01-2008, 10:31 AM   #14
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Man that looks great, you guys did a great job on the smoker. If my wife were more of a link sausage person, I'd consider one but she's a bulk breakfast sausage type of person. You guys must eat it a lot.
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Old 07-01-2008, 01:50 PM   #15
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Quote:
Originally Posted by wittdog
Yeah they are my stay out of my comp site knives
I figure the big one will do a good job on watermellon.

Ok I’ve got this bad boy loaded up with 55lbs of sausage, 10 lbs of krakowa (sp), and 5 lbs of Salami..There was room for another 30 lbs of sausage…I’m pretty excited this is the first time I’ve really loaded it up..
I'm hopeing your not weighing the boys up!
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Old 07-01-2008, 10:32 PM   #16
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Sausage and other stuff is all done…We ran some out to the Pens who are camping near here….it is always nice to see the Pens…(I had to show John how to start a fire but that’s another story)


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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 07-02-2008, 09:29 AM   #17
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Looks like a Franklin brunch.
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Old 07-05-2008, 09:54 PM   #18
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Those do look good. I with JB...I wished I lived close also.
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