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gardnercook
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Post subject: Re: Sausage 2012  Posted: Fri Feb 24, 2012 5:00 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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WQW...that is impressive
Ilene
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Ilene
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Da Bull Man
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Post subject: Re: Sausage 2012 Posted: Fri Feb 24, 2012 5:56 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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BeckyH wrote: I've made loads of sausages, but never a ton at one time. Very impressive. How long did it all take? Did you have any special equipment? It's a three day process. We get there on Friday and go home exhausted on Sunday. A very large commercial Hobart grinder, (shown in picture) & a couple of antique stuffers. Our weak link is the vacuum sealers, just use regular food savers...they suck for that kind of volume.
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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Amy
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Post subject: Re: Sausage 2012 Posted: Fri Feb 24, 2012 7:32 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Da Bull Man wrote: Our weak link is the vacuum sealers, just use regular food savers...they suck for that kind of volume. You need a VacMaster. Although, with that kind of volume, I'd probably go with the next model 'up.' Color me impressed on your accomplishment! Amy
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KSyrahSyrah
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Post subject: Re: Sausage 2012 Posted: Fri Feb 24, 2012 7:41 pm |
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Joined: Fri Aug 28, 2009 10:48 am
Posts: 818
Location: Near Ithaca, NY
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What ....um.... did, did you see my Dad? He's been dead for 25 years, but I'm perty shure' he's there. I looked for one'a them ghoshtie kinda pitshures, but I didn't see him. I'm real shure he was there. Purty shure. 
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A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard
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jeanf
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Post subject: Re: Sausage 2012 Posted: Sat Feb 25, 2012 9:46 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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JesBelle wrote: It's funny how a bunch of Texans of a certain age look just like a bunch of Michiganians of a certain age. snip Or like a bunch of Italians, here's some of our pictures. Frank, wowsa!
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ivy
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Post subject: Re: Sausage 2012 Posted: Sat Feb 25, 2012 11:38 am |
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Joined: Sat Mar 19, 2011 10:09 am
Posts: 355
Location: Newton, MA
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Very impressive, Jean! I see it's a family affair, that's really nice.
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trinket
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Post subject: Re: Sausage 2012 Posted: Sat Feb 25, 2012 12:14 pm |
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Joined: Thu Dec 18, 2008 6:12 pm
Posts: 264
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fitzie
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Post subject: Re: Sausage 2012 Posted: Sat Feb 25, 2012 12:17 pm |
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
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That's a treasure, Jean. I hope you have lots of photos to pass on to the younger generation.
fitzie
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Lindsay
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Post subject: Re: Sausage 2012 Posted: Sat Feb 25, 2012 3:38 pm |
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
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Wow, I'm impressed with both operations -- never had venison sausage or homemade sausage. Salivating at the thought of both...
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Lindsay
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marygott
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Post subject: Re: Sausage 2012 Posted: Sat Feb 25, 2012 4:14 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Wow, excellent. My big sausage play of the season was giving my butcher my recipe for Italian sausage and ordering a bunch from him. it was a big hit over at there, they had never tasted anything like it. I wanted to eat it more than I wanted to make it.
Love the photos.
Mary
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