Sausage Making with Tatonka3A2 and MossyMO

MossyMO

MossyMO

New member
TentHunter requested I post a few pics of Tanya and I's sausage making so I thought that I would share what we did on a weekend last year after deer season, we still haven't made up this seasons venison yet. If moderators feel this thread doesn't belong here feel free to move or delete.
This is our grinding and mixing area in the garage.

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Here is the meat grinder in action.

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Tanya cranking a batch of sausage in the meat mixer.

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Cotto Salami and Bologna stuffed.

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Cotto Salami up front and Bologna in the rear, getting a little smoke.

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Meat sticks out of the stuffer.

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Summer sausage hanging in the smoker.

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Cotto Salami in the slicer.

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All sliced up and ready for packaging. Cotto Salami up front and Bologna in the rear.

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Here is a list of what we made.
- 25 lbs. Cotto Salami (smoked)
- 25 lbs. Bologna (smoked)
- 25 lbs. Smoked Sausage ¼ done as ring ¼ done as ring with cheese ¼ done as link and ¼ done as links with cheese (all smoked)
- 25 lbs. of meat sticks (Hunters / Pepperoni mix) (smoked)
- 12 ½ lbs. of Grandpa Josh Summer Sausage
- 12 ½ lbs. of Grandpa Josh w/ Garlic Summer Sausage (smoked)
- 12 ½ lbs. of Hot & Spicy Brat mix
- 5 lbs. of Checkered Past Italian sausage
- 10 lbs. of Country Style breakfast links
- 8 lbs. of Southern breakfast links
- 8 lbs. of Porketta breakfast links
- 8 lbs. of Pork breakfast links

Here is a pic of the 175 plus pound weekend from last April all packaged up, thanks for looking!
 
sparky

sparky

New member
Sparky
Citrus heights, ca
95610

okie dokie, let me know how much money to send for shipping. Lol
 
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Tatonka3A2

Tatonka3A2

New member
squirtthecat said:
Do you have a motor on that stuffer?
Click to expand...

Marty is the motor :D ... we have looked into doing it but they are not cheap. And we keep finding other toys to spend money on first.

The garage is really an extended living room....no vehicles have seen the inside yet. We process all our own venison and sausage and have made it a goal to have the place set up for it.
 
TentHunter

TentHunter

Moderator
Great post. Thanks for taking the time! :)

Now a question: How do you like your mixer?

I wouldn't use one for small batches, but a few times a year I do large batches and have debated about whether or not its worth investing in one. I've heard mixed reviews (no pun intended) and a horror story of finding metal shavings in sausage. Right now I just mix large batches (10 lbs. at a time) in tubs by hand, which makes for some cold hands after a batch or two, but it's cheap and it works.
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So, How do you like your mixer? Do you think, for large batches, the mixer is quicker than mixing in a tub, or does the extra cleanup negate the time savings?

Thanx!

Cliff
 
Tatonka3A2

Tatonka3A2

New member
TentHunter said:
So, How do you like your mixer? Do you think, for large batches, the mixer is quicker than mixing in a tub, or does the extra cleanup negate the time savings?

Cliff
Click to expand...

Well after owning one I know we won't be without one again :)

It is sort of a pain to clean, but the good out weighs the bad in our opinion. We have the larger one - i think it says it will mix 44lbs. We went with this one because majority of the time we do 25lbs at a time. The next size down is good for 20lbs.

Beings ours is the larger one it doesn't work well with batches under 20lbs.

It saves freezing your hands when trying to mix, and I think it does a better job mixing especially when you add cheese to the meat, and I believe it mixes it more even and faster than by hand. We tend to do 200lbs or more at a time. That is when I am really glad we have one. Mixing 25lb batches by hand is hard work when you are doing it 4 times! LOL!!

To clean it, the paddles are removed from the mixer so it isn't that it is hard to clean - just bulky. But so are your tubs that hold 25lbs of meat.

Not sure where the metal shavings would come from... the paddles don't actually touch any other metal?

I would recommend it and will be using it this weekend :D
 
Chili Head

Chili Head

New member
Excellent post!

I'm curious about the meat mixer too. I've been looking around and checking prices on a #25 model. I'm getting tired of cold hands!
 
TentHunter

TentHunter

Moderator
Thanks for the quick response, Tanya! :)


I agree with you guys; the cold hands after mixing a couple of large batches is no fun at all!
 
S

smokeNcanuck

New member
WOW!! That is a load! I would like one of everything, please.

30Lbs is the most I have ever made at once, but once everything is dirty you might as well make as much as
you can. Nice set up, it always helps to have the right equipment for the job.
 
jimsbarbecue

jimsbarbecue

Moderator
I use a small 20# mixer . Most mixers it seems do well between 40 and 80% capacity . I have used mine with as little as 7#. I am new to sausage making but know keeping the meat cold is important. So normally I will grind the meat then mix. Then the mixed meat goes in the freezer while I clean the mixer and grinder. Then out comes the stuffer to finish.
 
ACW3

ACW3

New member
WOW!!! I can't wait to get my arm out of the sling and make some sausage. Unfortunately, it will be several weeks, at least. All I can do is look at everone's posts and drool. I can always wipe my chin with my left hand for now.

Art
 
H

HoDeDo

New member
My buddy Bruce is going to be jealous... he makes sausage; but not like ya'll are makin sausage! Awesome setup!
 
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