Saturday, November 24, 2012

More Charcuterie

It's getting to be that time of the year.  Hunting season and, for us, sausage making season.  We did the whole process this morning and ended up with a whole bunch of rings. 145, to be exact on the first run of the season.  Here it is, pre-smoke.


I can't wait for it to be done.  A good portion, probably around 50 will go straight from smoke into a cooler to dry for about a week.  Nothing beats good dry ring sausage.  Yum.
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13 comments:

  1. StephenNovember 24, 2012 at 10:17 PM

    Ah, man, I can taste it from here.

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    Replies
    1. 45erNovember 25, 2012 at 2:36 PM

      I truly wish I could have blog friends around to cook a big batch, Stephen.

      Delete
  2. Old NFONovember 24, 2012 at 10:20 PM

    I'm betting those are gonna be GOOD!!! :-)

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    Replies
    1. 45erNovember 25, 2012 at 2:40 PM

      Oh, they definitely are, NFO. We tasted the bit that we couldn't stuff (somewhat of a tradition) and it was great. It seems to get better every year.

      Delete
  3. RabidAlienNovember 24, 2012 at 11:11 PM

    Anybody know how hard it is to get lick-marks off your monitor?

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    Replies
    1. 45erNovember 25, 2012 at 2:40 PM

      Ha! Well, Rabid, sorry about that. I can't say I've really tried that.

      Delete
  4. kymberNovember 25, 2012 at 8:50 AM

    ack ack ack - i want those sausages!!!! and bahahahahaha to RabidAlien.....if anyone has a good way to get the lickmarks off the monitor i need to know as well - bahahahahah!

    what kind of meat did you use for the sausages?

    your friend,
    kymber

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    Replies
    1. 45erNovember 25, 2012 at 2:42 PM

      Wish I could share, kymber. It is venison, specifically Whitetail for this batch. It is blended with pork as well to keep it from being too dry. The pork was farm raised and given to us and we butchered and processed them as well. It's pretty much all done by us by hand from hoof to smoker. Thanks for swinging by.

      Delete
    2. kymberNovember 25, 2012 at 5:29 PM

      ugh. i think that i am going to cry.

      Delete
    3. RabidAlienNovember 27, 2012 at 3:02 PM

      heh. I think I'm drooling again.

      Delete
    4. 45erNovember 27, 2012 at 6:41 PM

      Sorry, Rabid and more to come in a minute.

      Delete
  5. LB @ Bullets And BiscuitsNovember 27, 2012 at 5:27 PM

    I'm drooling!!! I just smoked about 25 lbs of venison summer sausage. I'm trying to keep them around to use as Christmas gifts but I don't think its gonna happen ;)

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    Replies
    1. 45erNovember 27, 2012 at 6:42 PM

      It's never enough, is it LB? We usually do between 200 to 400 rings a year in batches of about 100 to 150. That sounds like a lot, but split between a few families, it just lasts through the year.

      Delete

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