Got a lot of sausage to make.
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Long but productive day. Tomorrow I get to run the smoke house. And start packaging all the chorizo.
Lance That’s a whole lotta hog meat!
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Lance It looks like you have all the right tools to maximize productivity.
I was looking at your stuffer and wondering if you could share some pictures of it taken from a couple of angles.
Based on what is visible I don’t think I have not seen that style of stuffer before.
processhead here’s a few more pics of my machine.
You never work a day in your life if you love what you do.
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processhead here’s a few more pics of my machine.
Lance that is an impressive machine.
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Oh, I need one of those!! Bad A$$
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processhead here’s a few more pics of my machine.
Very nice. You are set up for commercial-level production there.
Did I read correctly the mixer tub comes off for wash down? That would be a handy feature.
Paul
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Very nice. You are set up for commercial-level production there.
Did I read correctly the mixer tub comes off for wash down? That would be a handy feature.
processhead Yes it breaks down completely. I take it apart and use a small pressure washer on it then wash and sanitize in the sink.
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processhead here’s a few more pics of my machine.
Lance nice, I think there is some processing envy going on here. Man that is a sweet set up.
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have never seen one like that very top notch setup
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processhead here’s a few more pics of my machine.
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Dr_Pain Well it definitely helps. With the labor shortage around here I’m having to upgrade equipment every way I can to help keep things moving.
You never work a day in your life if you love what you do.
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Dr_Pain Well it definitely helps. With the labor shortage around here I’m having to upgrade equipment every way I can to help keep things moving.
Lance Wish I was closer. I’d come volunteer for you just to learn some of your skills.
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wdaly i would sure take you up on that.
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I’ve got a small batch in the smoke house this morning.
You never work a day in your life if you love what you do.
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Time to pull the links. The summer sausage has about 3 hours to go.
You never work a day in your life if you love what you do.
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Lance Good looking end product. Is that a smoked brat/polish or kielbasa? What ever it is it looks fantastic!
Improvise, Adapt and Overcome! Semper Fi
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Lance Good looking end product. Is that a smoked brat/polish or kielbasa? What ever it is it looks fantastic!
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
You never work a day in your life if you love what you do.
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Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Lance said in Got a lot of sausage to make.:
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Awesome, just simple ingredients, perfect! I remember the first time I took a fresh brat and indirect smoked it on the Weber. Incredible. Totally different flavor and texture profile. Long time ago.
You have a beast of a smoker setup there.
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Lance said in Got a lot of sausage to make.:
Bob Stehlik These are Bratwurst. Just plain ole salt, pepper, garlic, and red pepper.
Awesome, just simple ingredients, perfect! I remember the first time I took a fresh brat and indirect smoked it on the Weber. Incredible. Totally different flavor and texture profile. Long time ago.
You have a beast of a smoker setup there.
PapaSop Thanks this is a recipe you can find all over the Texas hill country brought over when the Germans started settling here i copied it down from my great granddads smoke house wall.
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