every other year we gear up on the farm to make summer sausage and the link sausage . been setting up in our old farm shop to grind meat sunday. been soaking beef all week in mortans tender quick. sunday will ad pork and spices and grind. tuesday we will stuff . the later in the week i will haul it out to the smoke house for a good apple wood smoke. next week i will do the small sausage it only takes a few days. here is a photo from a couple years ago , lost my dad last march i will miss him helping out on this. . we do over 300 pound at a time. i will ad current photos later on .

 

That's allot of work but it sounds like you enjoy it.

 

We just got done sealing up the last of the dry sausage, had heck smokin it cause the weather here has been hot and cold. The deer jerky is all gone already. Cookables were done first, 50/50 mix and no forms of msg. Great stuff!

 

Looks like a good setup. Sorry about your Dad. Smoked 40# of deer sausage last month from my hunting trip to MT. It was so cold here that we had a heck of a time keeping the smoker hot enough. We ended up with a very long apple wood cold smoke. It turned out great though and its almost gone!

Kurt

 

the morton tenderquick is the only thing that is not just a spice. all the rest the stuff is salt pepper corriander peppercorns and the like. when smoked it could be just hung in the cellar to keep , we vacuum pack and freeze. my mom grew up before refridgeration and knows all the tricks to keeping meat. i would like to make cheese before she is gone. she is 81 now. better get with it. she grew up with a wood cook stove and canning everything in site. even talks about scrapping the intestions for casings.

 

We will be doing our deer sausage this weekend. Will end up with about 300 lbs of 60/40 fresh sausage in 1 lb. links.

John (DH)

 

here is a shop shot of making summer sausage. wife , daughter , and mom. excuse the messy shop always looks that way. ground it sat and added spices will stuff tuesday afternoon then off to the smoke house for two seven hour smokes with green apple wood.

 

I'd pay good money for that stuff

 

here is a pic of my wife making a face while sifting thru the hank of hog gut to find and end. we got the big stuff finally in the freezer and this sunday pumped out the small stuff just finished smoking the small stuff today in the freezer tommorrow. started breaking down equipment to open farm shop up again.

 

mmmm yummy! gotta love the sausage. nice set up too