New Sausage Makers

Discussion in 'Sausage' started by nepas, Nov 16, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hey gang.

    We are having some new sausage makes here in this section. They have questions and i know that we can help them with what they need.

    So

    Speaking for all the great sausage makers here in the Sausage posting area.

    I say WELCOME and ask questions if your not sure and someone will be more than willing to help you out.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Nepas!
     
  3. couger78

    couger78 Smoking Fanatic

    Since I was in the same 'novice' sausage-maker boat not THAT long ago, I'm happy to welcome newcomers and do my best to share my experiences.

    —Kevin
     
  4. venture

    venture Smoking Guru OTBS Member

    A few names come to mind and some of them have already posted here.  Suffice it to say, there are some good and experienced sausage makers here who are quite helpful!

    Good luck and good smoking.
     
  5. jak757

    jak757 Smoking Fanatic Group Lead

    I'm a total novice, and I'm eager to learn from you fine folks.  Heck, I've been stockpiling a ton of info and a bunch of techniques from your posts for a while now.  I've made several batches of fresh sausage -- bulk, not stuffed.  Has been fun and turned out great.  I;m looking forward to doing some stuffed and smoked sausages soon.  Have a KA grinder, from what I've read I don't think I'll bother with the stuffer attachment.  Need to get a dedicated stuffer.  I saw a posting earlier today for an 11 pound vertical stuffer for $149.  That's a price range I'm comfortable with for now.  Just not sure if I need 11 lbs of capacity.  But then, better to have more than you need at first than to little I suppose.

    Any thoughts on a first stuffer?

    Thanks everyone!!
     
  6. venture

    venture Smoking Guru OTBS Member

    John, it depends on how much you intend to make and how often?

    I just do this as a hobby, and a 5 LB stuffer works fine for me.  For bigger batches, you want to think bigger.

    For the difference in price, don't waste the money on a stuffing attachment.  I have done it both ways and others.  Even a small dedicated stuffer will seem like a luxury after you have tried all those other different methods!

    Good luck and good smoking.
     
  7. Glad I found this today!!  I am about to try my hand at making Nepas smokies (this will be my first attempt at sausage ever)  and just had a few questions.  First I will be using a MES to make these in and was wondering if my MES will produce smoke at the low temps that I see ppl on here talking about making sausage at.  Second just exactly what temps should I be using to make these.  Last once I get everything mixed together how long should I wait until I stuff the casings, and after I stuff the casings how long can I wait until I smoke them.  Thanks for the help, I am a total noob at smoking and sausage making but am very eager to learn.
     
  8. Ok so I scrolled down and found almost every answer I needed except for the one about temp,  everyone says slowly bump up the temp, how should i do this, I am guessing 10 deg every hour?  does this sound about right?
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Basically you want to start off low to dry the sweat of the casings I start at 100°-110°f some go 120°-130°f, then add your smoke and bump it up 10 degrees every 1/2 hour to an hour till ya get to 170° then wait till the internal temp is in the 150°-156° range. i go by the diameter of the sausage and internal temp for the bumps, but the larger the sausage the longer between bumps.
     
    Last edited: Nov 17, 2011
  10. Thanks DAN, do you know if my MES will produce smoke at such a low temp?
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Last edited: Nov 17, 2011
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    You will need to get an ANMPS for your 30 or 40

    Get the the pellet burner but get dust to burn in it if it's a 30.

    The 30 is very persnickety with pellets..believe me.

    They work great with the dust.
     
  13. The AMNPS is on my christmas wish list.  Gonna have to make sure it is on the top of my list now.
     
  14. One more question, once i get the casings stuffed how long can i keep them in the fridge before i smoke them?
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    No longer than 2 days or the casings will start to get wet and expand.
     
  16. frosty

    frosty Master of the Pit

    WOW,  now I gotta add sausage making to my list of things to do.  You guys are addictive!!![​IMG]
     
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  18. I go by Sailor but that handle was already taken.  I am addicted to sausage making.  I guess that is the 1st step is to admit your addiction [​IMG]  Looks like there are a ton of posts to look through to catch up.  My friend NEPAS turned me on to this site.  
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Welcome to the SMF my friend. Have fun here, there are some great sausage makers here.

    Go to the roll call area and say hi and let everyone know who ya are.

    Thanks for joining Mi Amigo
     
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    One day I hope to get a curing chamber put together and make some salume like proscuitto, hard salami, soprasetta. I will be monitoring this forum for more information. Thanks for all who share their knowledge
     

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