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Old 11-08-2006, 10:13 AM   #1
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Sausage Factory at the Dog House

Well looks like my house really will be a sausage factory this weekend……I placed an order at BJ’s for a case of butts the guy said they were running like 60lbs a case…..Well the case I picked up today was 95lbs… but at a 1.00lb compared to 1.39lb who am I to complain…The original plan was to make 30lbs of Smoked Polish Sausage, 10 lbs of breakfast maple sausage, and Q the other butts….but now…I’m open for suggestions, I can get 15lb-20lbs in the electric smoker comfortably….I’m thinking 30-45lbs of smoked Polish, 10lbs breakfast, 10lbs of Big Wheels Hot Links, 10-20 lbs of Italian or Brats….any other suggestions…I am going to give the Blueberry sausage a whirl as well...Any one have for what kind of sausage I should make.......
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Old 11-08-2006, 10:26 AM   #2
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Ah, do you take internet orders? I'll take some of that Polish sausage PWEEZE. You have a Pay Pale account?
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Old 11-08-2006, 10:29 AM   #3
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Old 11-08-2006, 10:32 AM   #4
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Dat's Post the recipe please....
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Swine so fine it's Criminal

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Old 11-08-2006, 10:33 AM   #5
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Quote:
Originally Posted by Bill The Grill Guy
Ah, do you take internet orders? I'll take some of that Polish sausage PWEEZE. You have a Pay Pale account?
I am in for that too. Just call Finney, Ihear he invented pay pal
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Old 11-08-2006, 10:47 AM   #6
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This is the one I use, it's from the Sausage-Making Cookbook by Jerry Predika:
3 Lbs ground beef chuck
2 Lbs ground pork butt
2 TB salt (I use kosher)
2 tsp sugar
2.5 TB white pepper
2 tsp mace
0.25 tsp ground allspice
0.5 tsp coriander
1 TB paprika
4 cloves garlic (I grind em with the meat)
1 cup water

I grind the meat adding the seasoning as I go along. After the first grind (course plate) I add the water to the ground mixture and mix it all up. After rechilling to near frozen I run through the grinder (casings mounted on the stuffer chute) again and make the links. [/i]
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Old 11-08-2006, 12:22 PM   #7
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95lbs of Butts

The butts are stacked 3 deep and 2 high with a third one on the last row…and a lonely brisket on top of that…time to start de boning the butts….
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Save the gas for the criminals Q with wood...

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My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-08-2006, 12:23 PM   #8
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If you want a good recipe you looking for Big Dave's cheesy jap sausage.
Now I know this is good cause I tried it several times. When he says add a jap he means pickled japs which will just about come out right for a medium sized can and 20 lbs of meat. Since I aint much of a Bambi slayer my meat block for this recipe runs like this: 2 butts..5 lb chub of pre ground chuck..1 3 lb box of bacon ends and pieces. Also does not hurt it in the least to go all pork since you got all them butts on sale.

bigwheel

>Big Dave said all this

Alrighty Uncle here ya go. We like this one a lot.

Smoked Link Sausage

Black Pepper (coarsley ground) 10 TBL
Pickling Salt 8 TBL
Dried Parsley Finely ground 2 TBL
Brown Sugar 4 TBL
Cayenne Pepper 2 tsp
Garlic Granulated 1 TBL
Salt Cure (Prague #1) 4 tsp (1 tsp per five pounds of meat)
2 pts ice water
20 lbs ground meat (9 lbs venison, 3 lbs bacon bits/trimmings, 8 lbs pork
butts)

Mix all spices in ice water until dissolved. Pour spice mixture over meat
and mix until well blended. Stuff into casings. After stuffing, let casings
hang until dry to touch.

Once casings are dry, place in smoker. Cook at 130 degrees for one hour with
minimal smoke. After 1 hour apply smoke for 1.5 hours or until casings turn
the desired mahogany color. After color is attained, reduce smoke, increase
cooker temp to 180 degrees and smoke until sausage reaches internal temp of
152 degrees. Takes 3.5 to 5 hours.

To make a cheesy/jap sausage add one jap per pound of meat & 1.25 oz sharp
chedder coursley shreeded per lb of meat.

Note: If bacon trimmings are not used it will be necessary to add more salt
to compensate. Bacon bits/trimmings can usually be found at most of the
grocery stores. And, marjoram can be used instead of the parsley but I fing
the parsley gives a more subtle flavor profile as it is not as pungent as
marjoram. Use whichever one you prefer. And we prefer to double gring the
meat giving it a finer texture instead of adding any additional binders.

Hope ya like it!

BigDave
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Old 11-08-2006, 12:32 PM   #9
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You got my address Dave. Right ?
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Old 11-08-2006, 01:08 PM   #10
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I havent seen that much butt sence my mother in law visited last month.
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Old 11-08-2006, 01:45 PM   #11
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Quote:
Originally Posted by Bill The Grill Guy
I havent seen that much butt sence my mother in law visited last month.
Now that's funny right there, I don't care who you are, that's funny.
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Old 11-08-2006, 02:02 PM   #12
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Quote:
Originally Posted by Bill The Grill Guy
I havent seen that much butt sence my mother in law visited last month.
Will see what lilqer has to say after she tells grandma what pa just said!
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I hope this isn't negative!
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Old 11-08-2006, 02:04 PM   #13
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Bill The Grill Guy":32yzc8dm
I havent seen that much butt sence my mother in law visited last month.
Will see what lilqer has to say after she tells grandma what pa just said! [/quote:32yzc8dm]

Trust me Nick, Lil'qer will agree with me on this one.
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Old 11-08-2006, 02:37 PM   #14
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Two hours and 80lbs of butts later…I left two butts to do some PP with…..

The Pens called from Cleveland and stopped a Galluccis and I placed an order for some bulk spices…Thanks guys…
I’d watch comments like that Bill….you know what that say…if you want to see what your wife will look like in 20 years…take a look at your MIL….
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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 11-08-2006, 02:40 PM   #15
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Any good devorse lawyers out there? HELP!!!!!!!!!!!
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Old 11-08-2006, 02:42 PM   #16
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Quote:
Originally Posted by wittdog
Two hours and 80lbs of butts later…I left two butts to do some PP with…..

The Pens called from Cleveland and stopped a Galluccis and I placed an order for some bulk spices…Thanks guys…
I’d watch comments like that Bill….you know what that say…if you want to see what your wife will look like in 20 years…take a look at your MIL….
[smilie=a_hrm.gif] If I woulda known that in the beginning...... [smilie=a_damnit.gif]
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Old 11-09-2006, 12:59 PM   #17
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3 hours grinding and the meat is all ground and ready to go into casings tomarrow....
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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 11-10-2006, 12:33 PM   #18
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Well we are at the ½ way point 30lbs of Polish Sausage Stuffed, 20lbs is in the Lectric,…..10lbs of Big Wheels Texus Hot Links (first impressions smelled great thought it could have used a shot of Worch..but did it Big Wheels way)…Now we are cleaing up the equipment that had the sausage with the cure in it….and I am waiting for my helpers to wake up from there naps…then I will but them back to work.
Spices all lined up and ready to go


“Bucket
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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 11-10-2006, 01:39 PM   #19
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Everything looks pretty d@mn good. You'll like the hot links.
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Old 11-10-2006, 02:00 PM   #20
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That looks awesome Dog! You must be a whiz at balloon animals.
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