They look good to me but you might have to send some to Ohio for a taste test😁🍺
what i make
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being a new member, i thought i would show you good folks what i normally make , many of you make a lot of fancy dishes but i just do the old tried and true things
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calvin That looks good.
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thank you like i said i don’t do anything fancy , i’m just an old BBQer
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
calvin no shame in that. It all looks great
congrats to you sir. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
calvin tell me about that sausage? I’ve been researching Texas style standard bbq sausage, usually mostly or all beef. I used to get sausage a kot up near Fredericksburg. Haven’t decided exactly in what recipe I want to try first, taki g inputs! Anyway, yours looks like it might be on target for me?
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calvin said in what i make:
thank you like i said i don’t do anything fancy , i’m just an old BBQer
That’s the best eating food. Good, yet simple.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
calvin Looks wonderful to me, would love to try both!
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Dave in AZ well to start with its not a BBQed sausage ,its made with 100% boston butts , ground , seasoned then smoked thats it !!
the way i got started in sausage making was when i moved from the south to Colorado 22 years ago , i could not find the sausage i grew up eating so on trips back down south i would go by where i used to buy it and stock up on it to bring back to Colorado , as i got older i was making fewer trips but still wanted my sausage , i found out where they got the seasonings from and started making my own, our freinds tried them and my wife and i started giving them to freinds, well more and more freinds wanted them so this year we will be making about 240lbs of these that we still give away to freinds -
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
calvin I’m sending you a friend request!!! Lol
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lol come on and join us , the amount we make gets bigger every year
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calvin Ribs and sausage it doesn’t get any better than that
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
calvin welcome to the group. Sometimes simple and old tried and true is the best way to go.
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calvin That is a great story & a true beginning.
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calvin put me on the friends list
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my wife also has an older lady freind that has trouble getting around and she just loves our pulled pork, so about twice a year we smoke and make her about 20 lbs for her to keep in her freezer , call it what you will but, doing things for other folks just make us feel good !!! we get just as much out of it as they do
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calvin is the sausage seasoning you used a secret? If not what’s the flavor and who makes it? What was your smoking process. Looks like from the length you used collagen casings. Looks like you make a great sausage. Looking to learn.
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no secret at all , but the seasoning mix comes from a different suppier than “waltons” and i’m not sure if they would want me naming it here, the casing i use are hog casings, once stuffed i use a heavy smoke for about 1 1/2 hours
we buy the casings
pretubed and stuff them using a water stuffer , the sausage you see in the picture at the begining were made several years ago ,we have since learned how to twist them into links
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calvin no shame in that. Looks great. You will fit right in
hey vegetarians, my food poops on your food!
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kyle thank you
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
calvin Yeah Man!
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