Homemade Sausage Stuffer Pt 2 the fruit of my labor

See her for part 1 where I show you how the stuffer is made

https://steemit.com/cooking/@uncleharley/diy-sausage-stuffer-da6ab7aa788eb

OK so as promised a follow up but before I show pictures of sausage a brief warning if you make one of these make sure your meat is 100 %thawed and everything is glued together well before you start cranking. I didn't think I would need glue and aparently there was a small chunk of still frozen meat because this thing pressured up enough it exploded on me so unfortunately pictures are minimal

I started out with ground venison and about 20 % pork sausage mixed well

And mixed in my own blend of seasonings ( don't ask I did the measure just grabbed stuff outta the spice rack till it tasted good) I'd recommend commercial packets of seasoning.

You want to mix this well, you can add a cup of water to help mix but I like to use a cup of white vinegar and make sure you use curing salt as directed from the package it comes in. Cover or bag the meat mixture and let it cure over night in the fridge you can either do this in bulk or stuff the casino gs and let them cure in them over night I usually prefer curing in the casing but this is where it blew up on me so it cures in bulk over night while I glued everything g back together

The next day we started stuffing it went very quickly but I need to mount the stuffer as is it definitely takes 2 people to run because when full it's nearly 4ft wide

Got a whole tub full

Now time to go in the smoker

Or oven if yours will go low enough

Sorry about the sideways pics I can't seem to figure out how to rotate them on here.

If doing g it in the oven reduce water or in my case vinegar liquid by 1/4 cup and replace with liquid smoke otherwise directions are the same

I like to smoke low low between 100 DegF and going no higher than about 110 Deg.F for 10 hrs if in the oven just set it to warm and you may have to adjust your time depending on what that temp is

At this point I want to bring it up to temp to about 160 Degrees F (takes apx 30 min in my smoker) then bring in and give them a 5 min ice water bath to stop the cooking and set the fat. This point I'll hang them or set them on clean towels to air dry off for about an hr or two then what you plan to eat immediately can go in the fridge the rest can be bagged and stored in the freezer

And the final product... Yum

I hope you enjoyed this post hopefully before my next batch I'll have it mounted and maybe do a video

Thanks for reading!

-Harley