The Texas BBQ Forum

Posted: **Fri Jan 11, 2019 4:32 pm**

Thanks

Posted: **Fri Jan 11, 2019 4:38 pm**

Like Papa Tom said your hooked.... :laughing7:

Looks really good. a slice of that on a saltine with a cold adult beverage... :whiteflag:

Posted: **Fri Jan 11, 2019 7:00 pm**

Looks Righteous from this angle - - - - Breakfast is not far away :chef:

How did your Casing bite for you and what kind did you use ???

Posted: **Fri Jan 11, 2019 7:28 pm**

You b hooked......

Now you start collecting things to make the process easier......... :whiteflag:

Posted: **Fri Jan 11, 2019 7:49 pm**

Great pics Rambo and a great result, I'm into it. I've been meaning to make links too.

Russ

Posted: **Fri Jan 11, 2019 8:25 pm**

OldUsedParts wrote:Looks Righteous from this angle - - - - Breakfast is not far away
How did your Casing bite for you and what kind did you use ???

Iposted a picture of the bite; I'm pretty anal about the bite. Ribs, that backstrap, etc. I don't bite sausage like that but I wanted to know how the casing popped

Posted: **Fri Jan 11, 2019 8:27 pm**

Papa Tom wrote:You b hooked......

Now you start collecting things to make the process easier.........

You got that right, like a partner. It wore me out, and I'm a pretty big man

Posted: **Fri Jan 11, 2019 8:28 pm**

Natural casing OUP

Posted: **Fri Jan 11, 2019 8:29 pm**

spacetrucker wrote:Like Papa Tom said your hooked....
Looks really good. a slice of that on a saltine with a cold adult beverage...

Slice? I knocked down a whole link at lunch, LOL

Posted: **Fri Jan 11, 2019 8:48 pm**

Very nice!

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Posted: **Fri Jan 11, 2019 9:18 pm**

My last picture, I promise; I know I'm wearing y'all out. I had one patty from the stuffer and equipment when I got through stuffing. Topped it with a slice of cheese and a fried egg

Posted: **Fri Jan 11, 2019 9:40 pm**

Oh man that looks fantastic and I bet it tastes awesome as well. Call-em cranky sticks!! :mrgreen:

Posted: **Sat Jan 12, 2019 1:41 am**

That look fantastic. I can't get too many pictures of stuff like this.

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Posted: **Sat Jan 12, 2019 7:49 am**

anytime I make sausage, whether it is pan sausage or stuffed, I always cook a cooks sample to test for seasoning. The way I do my seasoning it is difficult to adjust but can be done. I mix the seasoning in some water or wine depending on what I am making some times use a bit of chicken or beef stock, as it contains more flavor, the liquid seems to disperse the flavor through the meat better, plus after the mix- the whole bowl sits in the fridge at least 12 hours maybe more, to allow the seasoning a time to permeate the meat thoroughly before stuffing or forming into patties then smoking or freezing. It is a "labor of love" cause I love to eat it... :roll:

Posted: **Sat Jan 12, 2019 8:40 am**

I'm proud of ya, Pal, but one last question and I'll s'hup - - - - were you completely happy by the way the "new" grinder/stuffer performed ?

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