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My first attempt of making sausage!

post #1 of 18
Thread Starter 
Today I made my first sausage!

I used 2,7 kilo of tenderloin, 0,3 of blubber, garlic, 3 onions, chilli, pepper and salt.

And I did a quick test smoking it with jack daniels wood! Smoked for about 1 hour... It will now rest in the fridge over the night and I will taste it tomorrow! The rest will be frozen...

I need some kind of accessory to my Weber grill, so I can hang the sausages while smoking them... Any ideas?


post #2 of 18

Welcome, Sausage sounds good.

With using blubber and Kg's,  I got to ask where are ya from?

post #3 of 18
Originally Posted by pwrdesign View Post

I need some kind of accessory to my Weber grill, so I can hang the sausages while smoking them... Any ideas?

Congrats on the first sausage attempt!


I've only tried to smoke in my weber (gas) grill only a couple of times—with pretty good success. I use the A-maze-n for smoke production & set the temp at its very lowest. I've hung links from the rotisserie unit which hangs about 6" above the grate. Unplugged, of course. But I can hang about 12-18 short links across the span.




post #4 of 18

Welcome to SMF glad you joined us. Congrats on the first of what I'm sure will be lots of sausage. While most of us prefer to hang sausage you don't really have to you can lay it on the racks if you don't figure a way to hang it. Have fun and happy smoking

post #5 of 18
Thread Starter 
Hello all!

Im from sweden, lives in Stockholm!
Here its called "Späck" so I did a quick translate on the net and got "blubber" :) No idea if its the correct translation... Its the white fat that you sometimes cut away from the meat that I mean. Got a butcher at the opposite side of the street at work so I asked him if he had some.

I did put my sausages on the racks, and I did put in the racks when the smoke started to fil the grill, but im having these teflon racks, and they got to hot, so the parts of the sausages that had contact with the rack got more grilled than smoked...

Also how long should I smoke those? Small size, I try to keep about 100 degrees C in the grill, can't get alot lower than that, even if I run 1 of 3 flames on low.

Regards Patrik
post #6 of 18

Welcome again Patrik, I guess around here we just call it fat.

Without the use of a cure in your sausage you really shouldn't smoke them unless you hot smoke them and get the internal temperature of the sausage up to 68°C (155°). This is to prevent food poisoning that could develope while the meat is in the temperature range of 4°-60°c (40°-140°f)

A couple hours of hot smoke should be good, eat what you want and freeze the rest for another time.

post #7 of 18

Tenderloin Sausage WOW ! I am impressed....Nice job..and yes we call it Fat ...Welcome to the forum..

post #8 of 18


welcome1.gif   Glad to have you with us!


post #9 of 18

Welcome to the forum Patrik. That sausage looks great!!



post #10 of 18


First off welcome to SMF there Patrick. Now your sausage looks pretty good but I think that I would have smoked it alot longer. Then I like a smoky flavor to my sausage. That's what's great about making your own you can make just the way YOU like it.

post #11 of 18
Welcome .
You will love this place.
Sausage looks great !!!
post #12 of 18
Thread Starter 
Whats cure?

Im planning to fry those up in a pan before eating... Next time I will smoke them for 2-3 hours I think!
post #13 of 18
Cure is generally a mix of salt, sugar, nitrates and/or nitrites. It is a way of inhibiting the growth of bacteria and other microorganisms. The salt acts to draw water out of the microorganisms to retard their growth as well as to draw the soluble meat protiens to the surface of the meat. This is what helps sausage to hold together (meat glue). The sugar is mainly there to tone down the salt flavor. The nitrates/nitrites add flavor and help to keep the pink color. They also help to kill bacteria. The reaction between the nitrites and the myoglobin causes the pink color because nitrite breaks down into nitric oxide. Nitric oxide bins with the iron in the myoglobin and causes a redox reaction producing the color. Actually, that is the same reaction that causes a "smoke ring" except that most smoke rings are produced by the nitric oxide from the smoking fuel and not from a curing agent. Nitrates/nitrites have got a bad rap in the past cause they were considered cancer causing, but they are the best at preventing botulism.

I hope that helps!

post #14 of 18
post #15 of 18

Welcome.   Here's another great read about curing:



post #16 of 18

Oh boy wait until you find out how you can expand your sausage making with cure #1!

post #17 of 18

Good job. Still not to late to back out and not get hooked....JK

post #18 of 18

Looks great! I am hoping to start making sausage myself soon. I hope my first try is as good as your was.

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