2026 sasuage and processing thread

[Addicting]

What temps have you cured salami? Don’t want to f it up.

When I’ve done it I leave it in the garage when temps are in the 30’s. That leaves the garage on average under 45 degrees. I let it hang till I notice the casing is loose.

I don’t know the temp range but my 65 degree basement would scare me.

 

[WildWill]

26lb of maple breakfast sausage links.

 

[JV842]

Some of this years pastrami

 

[JV842]

Sausage Fest 2025/26 in the books…knocked out 130lbs of burger, 600lbs of various sausages n snack sticks. Today is a day of relaxation!!!!

 

[INMT]

WT salami turned out great. Took a smidge over a week to dry out. Will definitely experiment and do this again.

 

[Brittany Chukarman]

Elk /pork butt jalapeno summer sausage

 

[WildWill]

Looked through the big hatch freezer the other day I still have 185lb of pork set aside for sausage and 25lb of deer meat. Buddy is coming over Sunday and we're gonna try and knock out all the pork. Gonna do 25lb each of Rustic French onion, Greek gyro, and blue ribbon brauts, plus my buddy has some blueberry something seasoning. The other 100lb I'll just do breakfast sausage with.

 

[2rocky]

So my daughter has been helping her boyfriend’s family make Italian style boiling and drying sausages. According to the boyfriend she is a good tie-er and picked the skill up quickly.
They have a dedicated drying room/cabinet and they sent some of last year’s handiwork home with her.
She estimates that she contributed 15 pounds of her buck to the venture so she should get 30 pounds worth (wet weight) when it is done.

 

[Darren8167]

Pulling all the equipment out getting ready to do a mess of brats, sausages and snack sticks.

 

[WildWill]

Pulling all the equipment out getting ready to do a mess of brats, sausages and snack sticks.

I like your setup.

 

[kansasdad]

I like your setup.

Everything but the flag!

 

[Addicting]

So my daughter has been helping her boyfriend’s family make Italian style boiling and drying sausages. According to the boyfriend she is a good tie-er and picked the skill up quickly.
They have a dedicated drying room/cabinet and they sent some of last year’s handiwork home with her.
She estimates that she contributed 15 pounds of her buck to the venture so she should get 30 pounds worth (wet weight) when it is done.

View attachment 401444

At first I thought that was turds in a bag. Lol

 

[WildWill]

Got 85lb of brauts and 40lb of bulk breakfast sausage done before we gave up. Still have 60lb of breakfast sausage I'll do in links. Lots of leftover backfat this year.

 

[WildWill]

This is half the brauts (gave my buddy the other half for helping). The Greek gyro is really good! Can't wait to try it on pita with some Greek salad.

 

[WildWill]

Knocked out 20lb of southern style breakfast links today and smoked 25lb of jalapeno and cheese summer sausage. The summer sausage marks the last of the wild game sausage I'll make until next season. Still have 40lb of ground pork and then that'll be a wrap for the season.

 

[SecretCode]

Last weekend was our big annual sausage making. Have been doing it with my brotherin-laws family since before he and my sister got married. I made my largest batch in in quite a few years mostly in part to use up some of my moose. 100lbs batch of our original recipe that been in there family for a while. I also did 30 lb batch of pepper sticks. Wife and kids couldn't make it this year due to events that they couldn't be removed from so it was just me out.

I'll have to dig through old photos from previous years. Didn't snap to many this year.

The smoker is just a gutted old railroad crossing shack used to control the crossing arms that they have been using for almost 25 years now. I've been involved for 15 or 16 now. They welded up mounts to span 6 ft stainless 1/2" rod's for the meat to hang from. Also have a dozen or so 1'x2' expanded metal sheets for jerky.

 

[SecretCode]

 

[SecretCode]

 

[SecretCode]

There's even been bacon done a few times. All depends on what we have time for and how late we stay up babysitting the smoker.

 

[SecretCode]

We also grind extra beef burger for the year and a little bit of leftover pork. It gets to be an expensive weekend but what you save in bulk in the freezer compared to fluctuations in grocery store prices helps in the long run. I didn't have to buy any beef this year. That swap donky is what's on the menu for awhile.

And the wife said we didn't need to buy another freezer. Jeez. Boit it last memorial day on sale and had it plugged in at the end of July, just for the moose.