I broke out the grinder today and ground up about 80 pounds of misc. from my freezer.
Put up a few packages, for future meals...
Deer:
Pork:
And a Goose an pork Mixture:
about 40 pounds in all:
I broke out the grinder today and ground up about 80 pounds of misc. from my freezer.
Put up a few packages, for future meals...
Deer:
Pork:
And a Goose an pork Mixture:
about 40 pounds in all:
Give a man fire, and he'll be warm for a day!
Light a man on fire, and he'll be warm for the rest of his life!
Cat's are food... not friends!
If you're going to fight, then fight like you're the third monkey on the ramp into Noah's arc... and brother, it's starting to rain.
Plus I mixed up a bunch to make Sausage.
Deer/bear/moose/pork mixture (for Garlic sausage):
Straight Pork for Italian Sausage:
And Goose and Pork for cajun garlic sausage:
The Beast:
Give a man fire, and he'll be warm for a day!
Light a man on fire, and he'll be warm for the rest of his life!
Cat's are food... not friends!
If you're going to fight, then fight like you're the third monkey on the ramp into Noah's arc... and brother, it's starting to rain.
Looks good. I like your drive set up for the grinder. What speed does the motor run? What reduction are you using?
Mmmmm, sausage. Speaking of sausage, we went to the TX hill country for the weekend, and I had jalapeño, smoked sausage from this place... http://www.opassmokedmeats.com/
Before I had this sausage, I was confused, sad, my life had no meaning, and I didn't want to go on.... After eating this sausage, my life has turned around, and all I see is rainbows and butterflies. Little sausage rainbows and sausage butterflies.
Yes, it's that good.
Common sense is so rare these days, it should be re-classified as a super power.
My dad put that grinder together over 60 years ago, and it is still using the same components (except belts). The motor is 3/4 hp 1800 rpm. There are no markings on the gear reducer, but I would guess that it is around a 10:1.
Give a man fire, and he'll be warm for a day!
Light a man on fire, and he'll be warm for the rest of his life!
Cat's are food... not friends!
If you're going to fight, then fight like you're the third monkey on the ramp into Noah's arc... and brother, it's starting to rain.
Looks like a set up my dad has for running a grinding wheel. I think hos is geared down to about 300 rpm. Its worked for over 40 years without fail.
The thread listing was a little mis-leading and I was afraid to look......lol
Sniper, that is a really nice setup.
Be ready now, you won't have that chance later.
The next evolution...
Sausage!
Goose and pork:
Italian (pork):
Give a man fire, and he'll be warm for a day!
Light a man on fire, and he'll be warm for the rest of his life!
Cat's are food... not friends!
If you're going to fight, then fight like you're the third monkey on the ramp into Noah's arc... and brother, it's starting to rain.
Deer/etc, Garlic sausage:
ready for the freezer:
Everything else is in the smoker now... mmmmm
Give a man fire, and he'll be warm for a day!
Light a man on fire, and he'll be warm for the rest of his life!
Cat's are food... not friends!
If you're going to fight, then fight like you're the third monkey on the ramp into Noah's arc... and brother, it's starting to rain.
Grampa was always a straight hickory wood smoker back when he had his farm. Last I had heard the grove of hickories his dad had started explicitly FOR smoking fuel was still there.Originally Posted by Sniper-T
Out here a lot of stuff is mesquite smoked, being the major woody burnable in a desert. (a few folk I know get paid very well for de-mesquiting ranch and farmland out here, and get to keep the stuff to boot.)
Any particular wood/seasoning combination in your sausage smoking?
Posting Permissions
Reply With Quote
Bookmarks