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Welcome to our newest member, SmokyOkie
Results 1 to 7 of 7
  1. #1
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default Homemade sausage

    Well I did it. About 5-6# b.butt and 3# beef arm roast.(It felt right!). 2t thyme, 1t italian season, 2t garlic pwdr, 1/2t grnd mustard, 2t blk pepper, 2t Tony C's cajun, 1t onion pwdr, 1t celery salt, 1t paprika. No fat back, bad move.

    Wife said it was good and not dry. I say BS. Anyway. One thing I did learn is that the taste will change from the "test" and that the POS sausage stuffer for the KA is slow as he!!!

    But anyway. Thought I'd post some the pix I have. None during the process as the camera was in the house, daughter wanted to load some pix she took, that I will post in a bit.

    KA grinder rocked, really did good and was fast. The stuffer sucked it.





    all I got......all ya want to see.

    Yep, cooked to 150-152

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Fine looking sausage!!!! The KA stuffer is a 2 person job and needs a little finessing. I want to get a different stuffer too but they are expensive.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Mar 2009
    Location
    N.B Canada
    Posts
    121

    Default

    nice looking sausage , although they do look really lean , for brats untrimmed pork butts would work great , the beef you added prolly made them to lean ... butt hell you had fun right and gained experience
    ______________
    Tim

    homebuilt a.k.a the q-bottle
    mes watt burner
    brinkman smoke n pit modded
    noname bullet water smoker
    6 burner s.s. gasser
    turkey fryer
    UDS ... work in progess

  4. #4
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    The problem with the KA stuffer is 2 fold: First, it sits about a foot above your work surface, so your casings always want to slide off the tube due to the weight of the sausage. Second, because its really a grinder, and grinders tend to not stuff very well without turning the meat into an emulsion.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  5. #5
    SmokyOkie Guest

    Default

    Some look good, others look like a TURD!

    Practice will make perfect, but an old German sausage maker told me that you cannot have good sausage w/o good hard fatback.

  6. #6
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Had some trouble at first, hence the turds. I think it might work well as floor dry or cat litter.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  7. #7
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Sausage does look real good
    I made some venison sausage last week and cook some
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

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