Meat processing

Discussion in 'General Chat' started by AustinL, Sep 29, 2018.

  1. AustinL

    AustinL AH Veteran

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    As our deer season opened this weekend we spent the day knocking out a 50lb batch of sausage that will be smoked and dried.

    All links are stuffed tied and resting in the fridge. We will smoke them in the morning and start the ac after that. Should be done in about a week to 10 days

    55174FD4-7A0D-4821-B26E-4ECE5E1A64EE.jpeg 0ECFC777-7434-4E49-936C-BB55A4059066.jpeg
     
    Last edited by a moderator: Sep 30, 2018
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  2. slam8031

    slam8031 AH Enthusiast

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    That sounds awesome! Where’s smell-o-computer when you need it...
     
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  3. curtism1234

    curtism1234 AH Enthusiast

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    Very nice, I'd like to get into sausage making sometime. My brother has some friends who will do sausages for the cost of pork butt so I have a pretty good deal going on now.
     
    Last edited: Sep 30, 2018

  4. Von Gruff

    Von Gruff GOLD SUPPORTER AH Elite

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    Having done a fair few larger batches of sausage, I know what goes into making that amount in the home process. Lots of good eating right there.
     

  5. AustinL

    AustinL AH Veteran

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    We do quite a bit each year and have acquired some pretty good equipment which helps. Our smokehouse is 4x8 so we can do a pretty good batch at a time. We also have a window unit ac hooked up on it to aid in temp control and moisture removal during the drying process

    Got the smoke rolling right now
     
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  6. GuttormG

    GuttormG AH Veteran

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    Delicious, deersausage, cold smoked.

    IMAG0052_zpsd6dd65a0.jpg
     
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  7. AustinL

    AustinL AH Veteran

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    Just my luck I get a batch in the smokehouse and it decides to rain just about everyday since that time.

    A little behind schedule but should be ready to go in the next 4-5 days
     

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