Homemade Sausage Making

Hi Everone,
Just getting ready to smoke about 15 lbs of smoked biltong to supply the family, especially grandkids.
Just waiting for them to dry and than I will smoke them 3-4 hours a day over 3 days to my liking.
After that it will be a batch of IdaKraut's minced bacon blocks.
Regards,
Jan.

I hope this picture gets posted of the biltong
Jan.

Jan, ole' boy that kangaroo meat looks fantastic! Do you hop around the house after a few bites?

What? And all this time I thought that "stokkies" were made from turtallaringos... you know... the cross between a great white flying snake-necked turtle and the infamous wallaringo! That`s great lookin` stuff Crusty!

Best Wishes,
Chuckwagon

CW,
Kangaroo meat makes very good biltong especially joeys but if I even suggest something like that in my home, I will be instantly a single guy. Hmmmmm, Well at least I could make sausages and smoke csabai all day long.
Jan.

Jan, I wondered what the biltong was? Looks good to me! Don

looks like you have two different meats there jan as the lot on the right are lighter in colour than the left.....So what meats were you using?

Hi Aaron,
The meat used in that photo was just Beef, all the same cut and I think it was from a piece of topside. The next lot being planned will be made from Topside Flat. The Girello part will be made into Bresaola in a UMAi bag.
The difference in colour was only due to the camera flash.
It certainly looks good and after smoking and drying I had no complaint from my little grandkids. These little shits are the best judges as far as I am concerned.
It's good to see you on the forum asking questions Mate.
I just bought 2 back legs of pork @ $ 2.99 kg. It was good looking meat. With some soft pork fat, it will all be converted in some great "Rookworst"
It's all cut up and frozen and vac packed already and the bones,skin after being boiled for jelly and odd pieces of meat will finish up in some jellied meat loaves with gherkin and red capsicum pieces.
Cheers,
Jan.

Wow Jan, where do you get pork at that price!? Buy all there is!
Jan

Hallo Jan L,
Goeie weer van jou te hoor!!!!!!!!!!
Yes, these prices are very good. We are lucky to have 2 wholesale butchers near us competing for customers.
At the moment Fore quarter pork is $ 4.99 a kilo, whole or cut up. Silverside flats including the Girello is $ 7.99 a kilo.
I am just wondering what the farmers actually get for it. Poor Bastards!!!!!!!!
This winter I will be busy.
Regards,
Jan O.

Buy another freezer, with those prices you'll pay it with the savings and have some change!
I buy girellos to cure whole for my thick biltong, lovely.
Ja, bietjie besig met werk, maar goed andersinds!
Jan

JanL,
Mij vrou sal gee jou 'n oor volle as sij lees jou post.
We need another freezer like a hole in the head according to her.
I can see your reasoning but I can't convince her.
Mind you, I just stocked up on Icelandic COD fillets and South African Hake. 36 kg total.
so freezer space is at a premium for a little while.
Beste Groete,
JanO

Hallo JanL,
I forgot to ask you about the thick biltong from Girello cuts.
Never heard of it and never actually seen it, even in ZA when I was there.
Do you like to part with your recipe? I bet, that if you smoke it, it will disappear fast.
I bet some other members will be interested as well.
Cheers Mate,
Jan.

Jan,
By all means, I just need to master the photo upload. Expect it this weekend.

Sounds like you're married to my wife's sister, hehehe.

Where do you get the hake?

Best,

Jan

Hi JanL,
The hake comes from Queensland Frozen Foods. A very big company here. My good friend is the purchasing/operations manager there. Incidentally he is a Japie as well.
You should have in Perth fish wholesalers that sell ZA hake as well. $ 8.00 kilo I paid for fillets.
Regards,
JanO