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From the Grinder to the smoker 11-22-10

post #1 of 11
Thread Starter 

The pork before.....

 400x400px-7b1103b5_DSCF9037.jpg

 

deboned......

 

 400x400px-e88bf989_DSCF9038.jpg

 

A little Italian sausage for Thanksgiving....

 

 400x400px-b74f3e09_DSCF9039.jpg

 

some fancy stuffing.......

 405.jpg

and the aftermath....of a great day!!! From the grinder to the smoker........

 

 401.jpg

 

 Thanks to the wife and kids for the help!!!!!     MMMmmmmmm!!!

post #2 of 11

That's some fine looking sausage thee Shoneyboy!!!

 

Better get prepared for some recipe questions!!!  MMMMmmmmmm............

 

 

Bear

post #3 of 11

icon_cool.gif

Now your sausage looks fantastic and I know it will taste about the same too,

post #4 of 11

Looks like you have that down to a pretty fine tune Shoneyboy,  That is some great looking sausage...

post #5 of 11

Looks like some wonderful sausage to munch on for the holidays.

post #6 of 11

nice job.................

post #7 of 11

Looking good!

 I am definately waiting for the recipe.

post #8 of 11

Looks like some good eats at your place Shoneyboy!!!!PDT_Armataz_01_34.gif

post #9 of 11
Thread Starter 

Thanks for the compliments from everyone…..It is a very simple recipe that everyone in my family enjoys

5lbs Ground Boston Butt

1tsp (heaping) Garlic powder

1tsp (heaping) Onion powder

1 tbs Salt

2 1/2 tsp black pepper

1 1/8 tsp cure #1

Mix the first 4 ingredients (powders) with about 1 cup of cold water until its blended (it seems to mix into the meat and slides through the grinder a little easier for me). Then pour over the meat, I usually use a big stainless steel bowl to mix everything in. Once I have mixed it well, I will fry a little piece to make sure I have mixed the seasonings into the meat well and make sure it taste the way I like it. I have noticed that once it is smoked it will bring out a salty taste, so be careful on how much salt you use. Once I have done that, I will mix the cure with about ½ a cup of water, pour it over the meat and mix it into the meat. The meat will turn from a light pink color, like raw pork looks usually, to a gray almost unnatural color. At that time I know that the cure is mixed in correctly and it is working (Be safe using cure, if for some reason if something I’m doing is not what the package says to do, listen to the package before me. Their (the cure company) methods are tried and true, mine are just my way of doing it and I don’t want to get anyone sick or hurt).  Back into the grinder were I can case it and it’s done…. I leave it in the refrigerator over night and put it on the smoker the next day for at least 2 hours at 150 degrees with a blend of woods, my smoker is propane fired so I can regulate it very easily to an exact temperature. I have been using Pecan, Oak, Hickory and Misquote in equal amounts, then another 1.5 – 2 hours at 200 degrees. The recipe is just something I have been playing around with for the last sever batches and everyone seems to love it.  The wife likes to add about 2 tbs of Crystal Hot Sauce to it, it really just adds a little flavor, it not hot at all. Well, that’s the Shoneyboy’s and Shoneyboy’s wife’s sausage recipe….If anyone tries it let me know what you think or if there is something that I’m doing wrong, let me know. I’m always open to suggestions……..  Have fun with it!!!!!!! 

post #10 of 11
Quote:
Originally Posted by Shoneyboy View Post

Thanks for the compliments from everyone…..It is a very simple recipe that everyone in my family enjoys

5lbs Ground Boston Butt

1tsp (heaping) Garlic powder

1tsp (heaping) Onion powder

1 tbs Salt

2 1/2 tsp black pepper

1 1/8 tsp cure #1

Mix the first 4 ingredients (powders) with about 1 cup of cold water until its blended (it seems to mix into the meat and slides through the grinder a little easier for me). Then pour over the meat, I usually use a big stainless steel bowl to mix everything in. Once I have mixed it well, I will fry a little piece to make sure I have mixed the seasonings into the meat well and make sure it taste the way I like it. I have noticed that once it is smoked it will bring out a salty taste, so be careful on how much salt you use. Once I have done that, I will mix the cure with about ½ a cup of water, pour it over the meat and mix it into the meat. The meat will turn from a light pink color, like raw pork looks usually, to a gray almost unnatural color. At that time I know that the cure is mixed in correctly and it is working (Be safe using cure, if for some reason if something I’m doing is not what the package says to do, listen to the package before me. Their (the cure company) methods are tried and true, mine are just my way of doing it and I don’t want to get anyone sick or hurt).  Back into the grinder were I can case it and it’s done…. I leave it in the refrigerator over night and put it on the smoker the next day for at least 2 hours at 150 degrees with a blend of woods, my smoker is propane fired so I can regulate it very easily to an exact temperature. I have been using Pecan, Oak, Hickory and Misquote in equal amounts, then another 1.5 – 2 hours at 200 degrees. The recipe is just something I have been playing around with for the last sever batches and everyone seems to love it.  The wife likes to add about 2 tbs of Crystal Hot Sauce to it, it really just adds a little flavor, it not hot at all. Well, that’s the Shoneyboy’s and Shoneyboy’s wife’s sausage recipe….If anyone tries it let me know what you think or if there is something that I’m doing wrong, let me know. I’m always open to suggestions……..  Have fun with it!!!!!!! 


Wow!

It is an easy recipe, and the way you explained it, you can't go wrong!!!

Great Job Shoneyboy!!!

 

Thanks,

Bear

post #11 of 11
Thread Starter 

Mr. Turkey was cooked in the oil-less fryer by Char-Broil this year, here are the after pictures.....DSCF9055.JPGBut he meet some of the smoke sausage from Monday's little smoking adventure  DSCF9054.JPGand he lives again as one delicious "GUMBO" that did a great job making a great Black Friday dinner.......MMMmmmmm!!!! Turkey & Sausage Gumbo is one of my favorites...

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