SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Todays smoke...Italian mild sausage. Now the money shot!!!!!
New Posts  All Forums:Forum Nav:

Todays smoke...Italian mild sausage. Now the money shot!!!!!

post #1 of 17
Thread Starter 

Picked up some strange looking packages of  butt at the H-Mart. Packages sez no bone butt. 1.79 a lb. Only about 2.5 pounds per package. It must be the butchers there aren't Pops trained. The chunks have all kinds of strange cuts and slashes.

I cut out the junk and had 9.8 pounds to grind. (froze the two pounds of fat and junk in case I get some venison.)

Used the Kutas recipe for mild to be smoked.

It called for #1 and 2 cups soy powder/protein to smoke. I bought some 100% soy flour at H-mart.

Ground it with the large plate mixing as I went then thru the small plate and mixed again.

Test fry..the Woman sez..mmmm good!!

Vaced four 1 pound bags for fatty and sausage balls later.

Got some hog gut resting in water, will start stuffing soon.

Pictuers of the stuffed sausages heading to the smoker and a money shot will follow.

 

  Have a great day!!!

 

ya ya ya  worthless.gif

 

  Craig

post #2 of 17
Thread Starter 

Stuffed dried and in the smoker with apple dust at 160.

 

 

 

002.JPG

post #3 of 17

looks good friend

post #4 of 17

Looks good so far Craig!

 

I make my own Italian sausage and we package it in 1# meat bags

 

Got a good recipe for Italian Sausage?

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #5 of 17

icon_cool.gif

It looks like you are doing a fine job there Craig.

post #6 of 17
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Looks good so far Craig!

 

I make my own Italian sausage and we package it in 1# meat bags

 

Got a good recipe for Italian Sausage?

 

 

Todd



I like hot Italian sausage...the Woman likes mild/sweet.

I got a bag of sausage ball mix gifted and wanted to make some fatty chubs,so I went mild.

Next time half will be hot.

Simple recipe.

10 pounds pork

3 1/2 Tbs  Kosher salt

1 heaping Tsp fennel

1Tbs tubinado sugar

2 Tsp ground Indian pepper

1 Tsp caraway

1 Tsp cure#1

2 Cups ice water

Hog casings

2 Cups soy protein/flower

 

 Is your recipe close???

 

 Have a great day!!

 

  Craig

post #7 of 17

awesome!!  can't wait for the final pics.

post #8 of 17

It looks good Craig I wish you had said something about venison the other day while you were here I would have sent some home with you.

post #9 of 17
Thread Starter 

This turned out very nice. Tastes very smooth.

It will be even better in a couple days.

4 one pound chubs and 5 pounds smoked.

Not a bad days work.

 

 

005.JPG

post #10 of 17
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

It looks good Craig I wish you had said something about venison the other day while you were here I would have sent some home with you.



Maybe you didn't notice my drooling when you showed me the freezer full.

No worries..I will be seeing ya again soon.

 

 Have a great day!!

 

 

   Craig

post #11 of 17

Nice money shot there craig. I see one thing wrong. You didnt make enough.......

post #12 of 17

".. Packages sez no bone butt. 1.79 a lb. Only about 2.5 pounds per package. It must be the butchers there aren't Pops trained. The chunks have all kinds of strange cuts and slashes. "

 

I bet it's the flat iron/mock tender portion of the butt after the bone has been removed, separated from the rest of the pork butt

 

bonelessbutt.jpg

 

It would be the right third of the butt nearest the knife.

post #13 of 17

good job, how was the salt, enough or more next time????  keep stuffin

post #14 of 17

Craig your sausage sure looks fantastic every time i read your posts...I have to start writing these recipes down. Keep up the great work.PDT_Armataz_01_34.gif

post #15 of 17

Craig, that is some mighty fine looking sausage, ever who said that you did not make enough was right!  I love Italian Sausage, but like your woman, I like mine a little on the mild side not too mild just a little bit mild with a little kick not a great big kick in the ___!  Yours looks wonderful my friend. Keep up the good work!

 

Your SMF Friend,

Barry  biggrin.gif

post #16 of 17
Thread Starter 

<<I bet it's the flat iron/mock tender portion of the butt after the bone has been removed, separated from the rest of the pork butt >>

 

 Yup.... that's it.

 

 The recipe called for 4 Tbs salt..used 3.5 ...   will prolly use less next time.

 

 Thanks for all the great comments!!

 

 Have a great day!!

 

 

                       Craig

post #17 of 17

Nice job on that sausage, Craig it looks delicious!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Todays smoke...Italian mild sausage. Now the money shot!!!!!