Sausage Making
- Thread starter RR
- Start date
home made gadgets i love them
in your second pic..is that a mixer of some sort?
also when stuffing your casings..wheres the meat coming from?
and last but not least..the chunks of meat hanging..are they being smoked?
looks like a great set up
cheers
Don
in your second pic..is that a mixer of some sort?also when stuffing your casings..wheres the meat coming from?
and last but not least..the chunks of meat hanging..are they being smoked?
looks like a great set up
cheers
Don
The stuffer is a semi commercial one made by a Hutterite colony near Wilke.It's powered by tap water pressure and holds 10lbs of meat.
2nd pic is the mixer without the tub.The 3rd is with the tub on and working.
Look at the 5th picture Don, the tube holds 10lbs.The chunks of meat have been cured as corned beef then I apply a Pastrami rub, hang them in the smoker and apply heat and smoke untill the internal temp of the pastrami reaches 160 degrees .The roasts are all cooked in the picture.
Yes the smokehouse is 2x4 and plywood with a pipe for a tigertorch for cooking also a stovepipe comes in at the bottom from a Quebec heater for cold smoking.
Ask Dusty61 for construction details He built the smoker.
Rich
2nd pic is the mixer without the tub.The 3rd is with the tub on and working.
Look at the 5th picture Don, the tube holds 10lbs.The chunks of meat have been cured as corned beef then I apply a Pastrami rub, hang them in the smoker and apply heat and smoke untill the internal temp of the pastrami reaches 160 degrees .The roasts are all cooked in the picture.
Yes the smokehouse is 2x4 and plywood with a pipe for a tigertorch for cooking also a stovepipe comes in at the bottom from a Quebec heater for cold smoking.
Ask Dusty61 for construction details He built the smoker.
Rich
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RR,
I (and I suspect others here) have always fooled around with my own butchering and would love to do all of it, even the sausage making. But, even small commercial grinders, mixers and stuffers are fairly expensive. Your home built gear looks excellent! If you would not find it too much trouble, I'd love to see more pictures of your grinder, stuffer and mixer setups from various angles. My goal would be to be able to copy them or at least get some good ideas that could possibly be modified to suit my situation. If you were able to post more pictures some day, I'd be much obliged.
I (and I suspect others here) have always fooled around with my own butchering and would love to do all of it, even the sausage making. But, even small commercial grinders, mixers and stuffers are fairly expensive. Your home built gear looks excellent! If you would not find it too much trouble, I'd love to see more pictures of your grinder, stuffer and mixer setups from various angles. My goal would be to be able to copy them or at least get some good ideas that could possibly be modified to suit my situation. If you were able to post more pictures some day, I'd be much obliged.
RR said:Wiser Fool
when I have some extra time.
Mumptia
Yore hired but you do realise there is a pile of "stepandfetchit" involved.
Rich
Hmm.... gohper for sauage & beer or stay home and clean the garage.......
man that's a tough decision in the middle of winter
Course, I'll have to quit my job, don't get paid much anyway....
Ok I'm in.
Thank you very much, Sir. I was just back to my home town of Wolseley, Sask right before Christmas. My Grandmother turned 100 years old!
Takes a Saskatchewan boy to dream up a better, less expensive rig.
Thanks for sharing the pictures with us.
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Greenfields
CGN Regular
- Location
- Lower mainland BC
Sweet Sweet Sweet!!
Cheers
Brian
Cheers
Brian
RR said:
HA,ha
Well....... On the way I stopped in at Wholesale Sports and then I went to 95th street in Edmonton (to talk to the ladies
), then I got as far as the border and ran into a nice looking pub...I think that was two days ago
I love road trips.......
Nice set up! I just finished a test batch 20 # of pork/beef Pepperoni today now drying it. got another 30 # 0f venison/pork landjaeger curing to be smoked on Monday. so far made 50 # of fresh pork garlic sausage, 50 # of fresh pork Italian sausage,35 # fresh pork maple breakfast sausage , 50 # of venison summer sausage. and 50 # of venison dried hunter sausage Freezer getting full I'll have to stop and eat some. LOL
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
I'm hungry
