Well, this my first attempt at smoking some sausage. I am heading heading to a Christmas party tomorrow and am bringing mettwurst sliced up in some saurekraut.
I used lcruzin's recipe and Qview posted last fall - thank again!
I used the lcruzin's recipe exactly. here's a link to that thread if interested:
I had my first run with the new 7lb Weston vertical stuffer. Wow was that a lot easier than the kitchenaid attachment!!!!
Here's a pic of one of the sections:
I was stoked that our sunroom is not so sunny this time of year was a cool 35 degrees. Here's a pic of the sausage curing:
After the little guys got sone unwrapping gifts. I fired up the smoker. Here's a pic of getting them started. Some of my links got messed up and I wasn't thinking and did not have a rod to hang them from so I am hoping this dowl holds up . . . I am going to dry for an hour at 100 and see how they are doing. Then it's smoke time!!
Well, they finally hit 152. Boy that seemed to take forever. Then into an ice water bath. Then here they are blooming:
I couldn't wait any longer. After a good hour hanging at room temp I had to slice into one. I let the other go for another hour. I am also curious to taste it after a day in the fridge. However, this was not bad at all!! Here is a pic of the finished product:
Merry Christmas and thanks again to everyone for posting so much useful information on this site.
Edited by Down Lowe - 12/25/10 at 6:35pm