Another sausage making thread w/ video

[texasduck]

I was helping but they would not let me on video, but I am ready to eat

[wrangler1]

Great looking stuff and good times right there!

[Shiner]

Are yall putting cold smoke on it, or is it just hanging to dry?

2 to 3 cold smokings over 2 to 3 nites, then move out of smoke house to get more air

[Smart]

then move out of smoke house to get more air

[ATTACH]219413[/ATTACH]

To then dry?

[Shiner]

Yep. after the smoking, then it's just drying time. Obviously , you want cool, dry weather. If it turns moist on you, then the drying time is delayed and if real bad, it can get some mildew on it. you can controll the mildew by wiping each link down with a viniger rag. Pain in the arse when that happens. We made this batch last Sunday and I'll bet by wed or Thurs we can take it down, depending on your personal preferance. 10 to 14 days

[Hawkins]

Very nice setup, thanks for sharing!

[Joe H]

Yeppers, the table is home built, as is most everything in that room. Back in the day, I think that was maybe the only stuffer type. different sizes maybe, but in this part of the world, every long time german family would have one or two of theses. They are many generations old.When you wear one out, then it has seen several generations.We have always toyed with the idea of elec motor, just never have got it done. The way we are set up, it's not that big of a deal to crank it out. I'll bet your ft pedal is sweet though

We have a stuffer like that and put a portable pipe threader motor on it with a foot pedal. We have since made a new stuffer out of a 10" piece of stainless pipe with a hydraulic cylinder on it. We dont even tie our sausage anymore just twist the links in the middle. Works great and saves time.

[mitchbcs]

I am ready for a little taste... mmm mmm good! them bacon axis burgers turned out GREAT! Rachel loves them and she wants to makes some more... Guess I need to go shoot my axis... Or you could always ask another if they wanna come to nanza and i'll just invite him for a beer at your place first

[Skinny]

Really like the videos!!!!!

Brad was telling me about the way y'all tie the links. Gunna have to give that a whirl next time.

The one "knot" with the cotton twine does the trick huh?

Skinny

[Shiner]

Gonna bring this back to top for the sausage makers

[tgil]

Really like the videos!!!!!

Brad was telling me about the way y'all tie the links. Gunna have to give that a whirl next time.

The one "knot" with the cotton twine does the trick huh?

Skinny

Knots seem to really slow me down, and I've had them slip of. Is there a trick to it?

[GregO]

I've made sausage over the past couple of years with my friends. I just learned some stuff that my speed up our process. We have basically same setup less the table leading into the grinder. We've always tied off the links as there are coming off the stuffer. And we are tying both ends with multiple knots. We may need to try your tying method, this could save a lot of time.

[GregO]

Knots seem to really slow me down, and I've had them slip of. Is there a trick to it?

I have the same problem/question

[RickH78]

Its been great weather here lately for drying jerky and sausage in the hill country. Looks a little wet coming soon though.

[RickH78]

I have the same problem/question

I just tie them as tight as I can get them and dont make the links too heavy.