Anyone else make their own sausage?

Anyone else make their own sausage?

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  1. 2 months ago
    Anonymous

    Yeah
    First I grind the meat, then I cram

    • 2 months ago
      Anonymous

      Forgot to take photos when we were grinding and pushing it into the intestines, but here it is hour 2 smoking in Cherry wood

      • 2 months ago
        Anonymous

        how do you keep animals out of there

        • 2 months ago
          Anonymous

          It's got a brick tunnel thats a few inches underground where we feed it the wood at the end and keep the fire going. Lid stays on with little crack, nothing wants anything to do with a 200f smokey smoke contraption. My dad learned this from his Polish grandfather who survived the war.

          • 2 months ago
            Anonymous

            >his Polish grandfather who survived the war
            Damn, another one slipped away. We'll get him next time boys.

            • 2 months ago
              Anonymous

              Yeah he wasn't a israelite, but his village was surrounded by forests with tons of partisan activity, after one too many ambushes the local German garrison got fed up, burnt half the village down, deported all the Catholic poles to majdanek concentration camp, luckily I'm a product of 4 grandparents surviving that German series of autism. Other gramps was hung upside down and interrogated at bayonet point at some point, he was a musician though and didndunuffin.

              • 2 months ago
                Anonymous

                What cuts of meat do you use anon?

              • 2 months ago
                Anonymous

                Pork loin, pork shoulder, bacon added for more fats, salt, pepper, garlic, and pig casings. Cherry wood smoked for about 2 hours at 180-210f, about 30-40lb of sausage per batch.

              • 2 months ago
                Anonymous

                Neat. That's a ton of sausage. What do you do with it all? Freeze it? Give some of it away?

              • 2 months ago
                Anonymous

                Refrigerate most of it, eventually freeze it if we can't go through it fast enough. We'll have pickles we redo with our own brine and imported euro musztarda to complement. I like using those salmon dill sauces from the smoked salmon packs at Costco for when I eat it, pairs really nicely.

                Anyone can make a perfect sausage smoker like this, just need cedar wood for the tower and some bricks and voila. Cherry wood/apple wood can be sourced for free from Craigslist

              • 2 months ago
                Anonymous

                >musztarda
                what's the best brand

              • 2 months ago
                Anonymous
              • 2 months ago
                Anonymous

                Very nice

                Do you sometimes try other meats?

      • 2 months ago
        Anonymous

        Wait I thought only 2 saysage types existed: ours and Jimmy Dean's

      • 2 months ago
        Anonymous

        https://i.imgur.com/caMkyvF.jpg

        Fin

        I'm impressed

  2. 2 months ago
    Anonymous
  3. 2 months ago
    Anonymous

    I'll give her a sausage if you catch my drift! I like em old, make's me think of home

  4. 2 months ago
    Anonymous

    Fin

  5. 2 months ago
    Anonymous

    Feeds the whole family

    • 2 months ago
      Anonymous

      sausage is toxic to cats

      • 2 months ago
        Anonymous

        bullshit you fricking idiot

        • 2 months ago
          Anonymous

          not him but the salt content at the very least should be bad for them, no? not to mention the seasonings. i know that's not quite the same as being straight up toxic, but still

          • 2 months ago
            Anonymous

            cats love salt

      • 2 months ago
        Anonymous

        a cat can have a little salami

        • 2 months ago
          Anonymous

          thanks

          • 2 months ago
            Anonymous

            I feel bad for the cat

    • 2 months ago
      Anonymous

      cute kitty

  6. 2 months ago
    Anonymous

    Not in a few years but I have, yes.

  7. 2 months ago
    Anonymous

    Not yet, I've got the grinder for it, but I've only done burgers so far.

    Apparently grandma on my dad's side had a recipe, but he failed to get it when she passed and I've never had it to know what was in it. So I'd be on my own for inventing spice mixes.

  8. 2 months ago
    Anonymous

    not out of chicken breasts like a sped who the frick eats chicken sausage. just grill a breast you fricktard

    • 2 months ago
      Anonymous

      It's all pork loin, shoulder, and bacon in these sausages tough guy

  9. 2 months ago
    Anonymous

    Finally a good post around here

  10. 2 months ago
    Anonymous

    I made a 17cm sausage between my legs

  11. 2 months ago
    Anonymous

    What kind of weirdos lay out raw meats on their counters like this??

    • 2 months ago
      Anonymous

      the type of weirdos who regularly clean their kitchen

    • 2 months ago
      Anonymous

      It's clean 🙂

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