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Sea2Ski
Posts: 4,088
About 10 lbs kielbasa and 10 lbs medium-hot Italian.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said: Meat in bung is my favorite.
Comments
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Looks awesome! I prefer mine cooked though.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Yea, I realized I did not have a picture of them on the egg until after they were off it. Oh well.Ozzie_Isaac said:Looks awesome! I prefer mine cooked though.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Just giving you a hard timeSea2Ski said:
Yea, I realized I did not have a picture of them on the egg until after they were off it. Oh well.Ozzie_Isaac said:Looks awesome! I prefer mine cooked though.
You deserve to be proud of that prep & cook! A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Great sausage making brother ski!! Looks like your set for a bit.Sandy Springs & Dawsonville Ga
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Yes please!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Looks like a lot of work, but looks fun and tasty!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
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Dude!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Dang....beautiful. Just beautiful.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Looks awesome....check out the italian sausage i made tonite. My sons 10th birthday is tuesday, family party tomorrow and he wants home made sausage....i didnt document it as well as you did...
Nice work. -
Looks great! I have yet to master the final steps of the twist but at least we don't have any of the unpronounceable junk in the sausage.
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You would think so, huh? I made extra for friends who mentioned that they wanted some. So I personally ended up with about 5 lbs Kielbasa and 5 lbs of the Italian. Since my grinder can grind about 5-7 lbs of meat a minute, it does not take long for me to make it since I use the grinder then as a stuffer. The time consuming part is measuring the seasoning to the weight of the meat so it is all mixed in the correct proportions.bgebrent said:Great sausage making brother ski!! Looks like your set for a bit.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Great job! Very cool!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I still believe you when you say you egged them. Beautiful work!
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