first try at smoked sausages

Discussion in 'Sausage' started by t-bone tim, Jun 3, 2008.

  1. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Been awhile since I have posted anything and since I love to make fresh sausage and also love the taste of smoked sausage , I've been wanting to try my hand at makin some , here's what I have on the go ...

    15 # ( 5 chubs ) of some old fashioned bologna ( Hi Mountain kit ) in the smoker as I type .. hickory / sugar maple for smoke

    and 10 # of a garlic and cheddar recipe I found somewhere .. in the fridge waiting it's turn in the [font=verdana, Sans-Serif]MES[/font] .... will try to post some pics later ...

    anyone here ever try this Hi Mountain kit ?? how was it ? any thoughts ?

    here's the recipe I used for the garlic and cheddar , I cut the salt back a little and increased the garlic

    Smoked Garlic & Cheese Sausage

    15-lbs ground pork, fine grind
    1 1/2-lbs of crumbled old cheddar cheese
    2-tbsp salt
    1 1/2-tbsp Morton's Tenderquick
    2-tbsp freshly ground black pepper
    1 1/2-tbsp ground caraway
    1 1/2-tbsp ground coriander
    1 1/2-tbsp garlic powder
    1 1/2-tbsp mace
    4-cups ice water
    1-cup skim milk powder

    Mix together all the dry ingredients to ice water
    Mix into meat, mix well
    Add crumbled cheese and mix gently
    Stuff into hog casings
    Place in fridge overnight
    Smoke using sugar maple for about 6 hrs at 150-180 F until the internal temp reaches 142 F
    Quench in ice water and let hang at room temp for an hour
    Vacuum pack and freeze

    anyone have any thoughts on this recipe , good or bad ??

    wish me luck , hope it goes well or I guess I'll have 25 # of dog treats for my Katie

    click on the pics they get bigger

    Attachment 9734

    Attachment 9735
  2. Looks great so far. Try tying twine between sausages....looks like your casings came unwound. I processed some of the goose breasts from the freezer and ended up with 25# Italian, 25# breakfast, 10# kielbasa, and 10# of chorizo. It is all fresh, so the next sausage making session will be all smoked in the MES and OBS smokers. Be sure to post pics of the final products!
  3. desertlites

    desertlites Master of the Pit OTBS Member

    thats some pretty sausage tim-mix's sound great-make sure u let us see done deal please.
  4. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hey tim good looking sausages i like the hi mtn bologna season all of hi mtn seasonings are great the other recipe sounds like a good recipe let us know how it turns out i love making my own sausage i have yet to make a batch that i did not like they just keep getting better everytime i do some good luck

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