Moose smokies, yum!

[btridge]

35 lb batch of Moose smokies, High mountain seasonings for the beginner are awesome:-)http://i823.photobucket.com/albums/zz152/btridge/2015%20sausage%20making%20002.jpg (http://s823.photobucket.com/user/btridge/media/2015%20sausage%20making%20002.jpg.html)http://i823.photobucket.com/albums/zz152/btridge/2015%20sausage%20making%20004.jpg (http://s823.photobucket.com/user/btridge/media/2015%20sausage%20making%20004.jpg.html)12 lbs of chorizo fresh sausage as well , all vacuum packed and ready for the freezer.

[Daybreak]

Nice work! Looks juicy. Moose to pork ratio?

[wideopenthrottle]

man do those ever look good..drowning in drool here

[btridge]

Nice work! Looks juicy. Moose to pork ratio?65% MOOSE, 35% pork shoulder.

[RackStar]

Wow that looks Devine

[Daybreak]

Very nice. I'm new to snausage building and mines been good but a bit dry. I'll up the pork.

[tomahawk]

looks awesome, you can also try twisting and making links to the length you want before smoking/cooking em

[btridge]

looks awesome, you can also try twisting and making links to the length you want before smoking/cooking em
We used to make links, but we found cutting to length works for us. If we were doing them to roast over an open fire, I would take the time to link them.

[btridge]

Very nice. I'm new to snausage building and mines been good but a bit dry. I'll up the pork.
I found that if I didn't use enough pork or if I over ground the meat, I got dry sausage. I tend to only grind the meat once with a medium plate and then work it more when I add the spice water mixture. This gives me a coarser texture and holds more moisture in the finished sausage.

[srupp]

Did you use smoker or oven?
Steven

[btridge]

Did you use smoker or oven?
Steven

I smoke for an hour then finish in the oven to temp.

[srupp]

Thank you looks exellent..
Steven