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Mild Hot Italian(Sausage Makers Mix)

 
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Fri Feb 13 15 7:08 am    Post subject: Mild Hot Italian(Sausage Makers Mix) Reply with quote

Time to make a little 5 1/2 pound batch of links....
Sausage Maker out of Buffalo never lets me down when I use
his seasoning mixes.
Not much to say .....pics will do the talking.
Recipe is for 10lbs...I just cut it in half.

















I like to mix my wet and dry together....makes for easier and more consistent mixing.
All mixed and ready for stuffing....these are a 35-38 mm fresh hog casing.









Stuffed and linked...I kept 4 links for dinner and the rest go on a pan and in the freezer to firm up.
When firm I vac seal and throw back into the freezer for future meals. Very Happy



Man has to sample his goods.....we have extreme cold warnings for tonight
but hey lets get er done. Very Happy





Gotta try and keep the rum warm while cooking. Very Happy





Gotta love fresh sausage....always nice to know exactly whats in your sausage.
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Fri Feb 13 15 7:48 am    Post subject: Reply with quote

Dang, Rick.

Looks like you're busier than a puppy with two peckers! Laughing

I haven't tried any of the Sausage Maker's mixes, I usually mix my own. Matter of fact, when I make Italian sausage, I use the recipe you posted here a while back, and am quite happy with the results I get.
Very Happy
http://thesmokering.com/forum/viewtopic.php?t=56837&highlight=hot+italian+sausage

Those links look damn good though.

I agree, it's nice to control what's going into the sausage. That's partly why I make my own. Plus it's a fun hobby.

Nice job Very Happy
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Fri Feb 13 15 8:01 am    Post subject: Reply with quote

suckaass wrote:
Dang, Rick.

Looks like you're busier than a puppy with two peckers! Laughing

I haven't tried any of the Sausage Maker's mixes, I usually mix my own. Matter of fact, when I make Italian sausage, I use the recipe you posted here a while back, and am quite happy with the results I get.
Very Happy
http://thesmokering.com/forum/viewtopic.php?t=56837&highlight=hot+italian+sausage

Those links look damn good though.

I agree, it's nice to control what's going into the sausage. That's partly why I make my own. Plus it's a fun hobby.

Nice job Very Happy


Its nice having the winter months off...once I get into a groove I try and keep going....
not sure whats next on the list. Laughing ....Time to get my peppers goin soon. Very Happy

Yes that Italian recipe I did awhile back is good...I still use it.
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texbbqpits
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Joined: 18 Oct 2006
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PostPosted: Wed Feb 25 15 6:13 am    Post subject: Reply with quote

Really nice job. Those look great. Tom
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