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- Dec 7, 2016
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Just getting ready for the fun time of year. One of my hobbies is making my own summer sausage, pepperoni, hotdogs and ring bologna. I'm passing on the bologna this fall but plan to do 50 pounds of summer sausage, 25 of Chicago Hotdogs and 25 pounds of pepperoni. I need to wait until November on the pepperoni because its a cured and cooked product but needs some drying time in fairly cool air. The Chicago Hotdogs are done in 32 mm casings, about 10mm larger than standard hotdogs, and are about as juicy as a hotdog can get....unbelievable flavor when given a very light smoke finish..
My deer season starts on November 4th and hopefully I will collect enough meat to help with a couple of the red meat batches, but I do have beef in the freezer along with adequate pork. A local store had pork shoulder at $.99/pound and I bought 75 pounds just for doing sausage. When I am done with the product seen in the picture I'll do some breakfast links and maybe another batch of bratwurst. Always can eat bratwurst, even in the dead of winter.
My deer season starts on November 4th and hopefully I will collect enough meat to help with a couple of the red meat batches, but I do have beef in the freezer along with adequate pork. A local store had pork shoulder at $.99/pound and I bought 75 pounds just for doing sausage. When I am done with the product seen in the picture I'll do some breakfast links and maybe another batch of bratwurst. Always can eat bratwurst, even in the dead of winter.