dabs
Reged: 12/13/05
Posts: 5971278
Loc: New Money, USA
Current High Scores in:
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Got 15 pounds of deer summer sausage curing in the fridge...should really be smoked Saturday but with youth turkey season and chance of rain I will probably go ahead and case and smoke it tomorrow afternoon. 10 hours at 140 degrees with some Cherry and Peach wood.
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Don't forget to post some "Q" view.
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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swampy
stirrer of chit
Reged: 12/13/05
Posts: 7085
Loc: Valhalla
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NICE!!!! are you using that recipe you gave to me years ago?
if you need a taste tester let me know 
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Honorary VP 10/90 deer club
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Bubba
strangesly aroused
Reged: 12/14/05
Posts: 3828
Loc: Lemmingstan
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Trade some salmon filets.......just sayin' 
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God Bless our Troops!
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dabs
Reged: 12/13/05
Posts: 5971278
Loc: New Money, USA
Current High Scores in:
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Just got done stuffing it all and hopefully it will work out....tomorrow morning early is youth turkey time so I went ahead and spent the time stuffing them tonight.
I get my casings from a local commercial processing plant...they machine stuff their sausage where I hand stuff mine. Their machines won't feed the last 20 feet or so of each compacted casing length they get so they just give them to me to use.
I put a damp towel down on big cookie sheet and set the first five sticks on it and then put another damp towel down and put the others on top of them with another damp towel on top of that...hopefully that will keep the casings hydrated enough to wait till mid-morning when I am able to get home and start the 10 hour process of cooking at 140 degrees.
Yes - Toemass...same recipe. You know you are welcome to come taste test anytime you want. Sorry my call dropped out this afternoon and then I had a phone malfunction...left you a vm later this evening.
Bubba - meet me Sunday afternoon in Tipton for the exchange....of course, behind the McDonald's in the parking lot  
Pictures coming of the little fellers waiting to get smoked in a few minutes.
dab
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dabs
Reged: 12/13/05
Posts: 5971278
Loc: New Money, USA
Current High Scores in:
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Nice. Been a while since I've made sausage. Used to stuff with a grinder, now we have a 5 lbs. capacity vertical stuffer that really makes quick work of stuffing.
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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