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Offline scotty  
#1 Posted : Friday, December 21, 2012 2:04:54 AM(UTC)
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WE boned 3 butts-- made rinds with the skins. Today, we grind. separate into 3 batches amd season for Italian, Brats and Keilbassa. Stuffing in hog casings in a day or two. All will be vac packed and frozen
Offline shovelhead91701  
#2 Posted : Friday, December 21, 2012 2:25:45 AM(UTC)
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Next time I make a batch we need to do some swapping! I make Venison sausage that I promise you will love! Especially the summer sausage.
Offline scotty  
#3 Posted : Friday, December 21, 2012 2:54:45 AM(UTC)
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Originally Posted by: shovelhead91701 Go to Quoted Post
Next time I make a batch we need to do some swapping! I make Venison sausage that I promise you will love! Especially the summer sausage.


We need a food forum. Lots of us are from scratch makers of all sorts of goods. Baked--sweets--wow its endless.
Offline scotty  
#4 Posted : Friday, December 21, 2012 4:22:35 AM(UTC)
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Offline heeler  
#5 Posted : Friday, December 21, 2012 8:39:31 AM(UTC)
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Our spanish friends call those --chicharoni's. They look tastey.
Offline scotty  
#6 Posted : Friday, December 21, 2012 9:55:44 AM(UTC)
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Originally Posted by: heeler Go to Quoted Post
Our spanish friends call those --chicharoni's. They look tastey.


You mean like in "Bayamon, puerto de los chicherones"???
Offline old stump juicer  
#7 Posted : Friday, February 01, 2013 5:55:28 PM(UTC)
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We often raise our own hog and carry it to the processor; The last one we fed mostly Chinese food and the sausage is unbelievable. We have a friend with a Chinese restaurant that gave us his leftovers almost daily so we didn't have to buy hardly any feed for the hog.
My wife and I make some of the best biscuits anywhere and when served with scrambled eggs and this sausage it is(SLAP YO MOMMA GOOD).
Then again that's why I'm a little heavy!Blushing
Offline scotty  
#8 Posted : Friday, February 01, 2013 11:28:17 PM(UTC)
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"lets talk sausage recipes
here is some sausage stuff

smoked kielbassa

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these are lots of pics of our food making
http://s35.photobucket.c...e59ds/JUST%20FOOD/"
Offline old stump juicer  
#9 Posted : Saturday, February 02, 2013 5:25:04 PM(UTC)
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Scotty I followed your link but was that your picture or was it Tom Jones? Good looking sausages whichever!
I would like to show a picture of my grinder, shop and reloading room but I can't seem to get it through my thick head how to post pictures.
I spent several years fighting dial up and satellite internet and the speeds were so slow that I kinda gave up on pictures and so forth. Now I can't seem to get back into trying! I now have Charter and I think 30MBS but still can't get over the past!Sad
Offline scotty  
#10 Posted : Sunday, February 03, 2013 1:21:14 AM(UTC)
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the first thing i do is put my pictures on photo bucket--then with the picture enlarged, look to te right. there are 3 choices i thing.--choose the one that begins with [img] and ends with [/img] click on it and it will automatically copy--just paste it in your post
Offline old stump juicer  
#11 Posted : Friday, February 08, 2013 11:52:20 PM(UTC)
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I'll have to try that, it sounds simple enough that even I should be able to do it. Thanks
Offline RCRed  
#12 Posted : Sunday, February 24, 2013 5:22:53 AM(UTC)
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"DAMN, that kielbasa looks deivine!! We love sausages in Texas!!

How does one make ""rinds"" - Just cut and fry? - I have always liked rinds...Gave them up for the exessive salt in most commercial bags..."
Offline old stump juicer  
#13 Posted : Monday, February 17, 2014 2:01:30 AM(UTC)
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Scotty I see you purchase butts for your sausage making, I was curious where you get them.
Around here Sams club has butts cheaper by the case than most other places with the exception of Sunday Dinner a restaurant supply that has the best prices on meat I have found.
I buy whole rib-eye's and slice them and vacuum seal so I can just go to the freezer when I need some. At $4.49 per lb they are much cheaper than Wal-Mart.
Offline scotty  
#14 Posted : Monday, February 17, 2014 6:06:02 AM(UTC)
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Stupid me. I typed a long reply and forgot to post it. OK OK one more time------------------------------ I wait for WYNN DIXIE to have the phony buy one get one free sales. If the net price is acceptable, we get a few and freeze them. I hustle free fat by bribing the butchers with our wines. Butcher and packer for the casings and bulk spices and nitrates. we also have a vacuum device. I buy the bags in roll form from ebay.
Offline scotty  
#15 Posted : Monday, February 17, 2014 6:18:34 AM(UTC)
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Offline dieselduo  
#16 Posted : Monday, February 17, 2014 6:38:48 AM(UTC)
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man you've got all the toys ! nice !
Offline RCRed  
#17 Posted : Monday, February 17, 2014 6:44:45 AM(UTC)
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Boy and how... Love the kitchen layout...(Since I do all the cooking here, of course I'd say dat)

I been snickerin' at Scottys comment about
Scotty wrote:
I hustle free fat by bribing the butchers with our wines.
- I can jes see him gettin' them drunk and agreein' to provide sacks o fat... BigGrin
Offline scotty  
#18 Posted : Monday, February 17, 2014 7:30:07 AM(UTC)
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LOL The cheapies don't always come across- so I bring the wine in a basket- when they say there is none I take it home with me-- that cured them
Offline scotty  
#19 Posted : Monday, February 17, 2014 7:37:52 AM(UTC)
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Originally Posted by: RCRed Go to Quoted Post
Boy and how... Love the kitchen layout...(Since I do all the cooking here, of course I'd say dat)

I been snickerin' at Scottys comment about
- I can jes see him gettin' them drunk and agreein' to provide sacks o fat... BigGrin


I replaced the stove a couple of weeks ago---------------------------------------

http://www.hhgregg.com/s...s-range/item/NX58F5500SS
Offline RCRed  
#20 Posted : Monday, February 17, 2014 1:19:47 PM(UTC)
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Originally Posted by: scotty Go to Quoted Post
I replaced the stove a couple of weeks ago---------------------------------------

http://www.hhgregg.com/s...s-range/item/NX58F5500SS
See.. I'm so damn jealous, I ain' even gonna answer this...

My stove is electric and manufactured by each of my x-wives. They all had a hand in it-I know this by the way it operates . I have asked all my bluegrass buddies to help me make it a part of the environment someday (along with some lead)...I have dreams of the day we do this ... the debris flyin' off as each buddy pays his "respects"...and the small depression of earth left after I cover it over with the front end loaded when we are done.

Yes, I am talking about the stove. The X'es were paid off in other ways.. :)
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