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HT German Sausage

post #1 of 19
Thread Starter 

After joining this site, it seems that the ideas never run out. So here goes started my first batch of German sausage today. With Mrs. Dee's help got everything ready for tomorrows smoke. Used the High Mountain seasoning since this is my first attempt.

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Will post more after tomorrows smoke.

 

Dennis

post #2 of 19

Nice looking pile of sausage there BD!  Is this along the lines of brats?

post #3 of 19
Great Job icon14.gif
post #4 of 19

Awesome start!popcorn.gif

post #5 of 19

Looks Great Big Dee.... Looks like that BL is gettin a little warm tending to the stuffer. Good luck and will be waiting for the qveiw.....................icon14.gif

 

Joe

post #6 of 19

Good looking links Dennis, I'm looking forward to seeing the finished product

post #7 of 19

Nice looking links you did. pepsi.gif110.gif for the Q-view and recipe 

post #8 of 19
Thread Starter 
Quote:
Originally Posted by JAK757 View Post

Nice looking pile of sausage there BD!  Is this along the lines of brats?


Yes, these are along the lines of brats.


 

Quote:
Originally Posted by boykjo View Post

Looks Great Big Dee.... Looks like that BL is gettin a little warm tending to the stuffer. Good luck and will be waiting for the qveiw.....................icon14.gif

 

Joe


Yea, I was trying to make sure it did not get two warm. Took a short beer break between casings.

 

Thanks everyone for the replies, Currently till daylight to put them in the smoker.

 

Dennis
 

 

post #9 of 19

icon_cool.gif

Very nice looking links that you have there.

post #10 of 19

They look great so far!

post #11 of 19

Waiting on some Q- Veiw here BigDee. Those look mighty good from where I'm sitting.icon14.gif

post #12 of 19
Thread Starter 

The sausage is finished. Tastes real good. Next time I will probably add more spices.

 

The recipe:

 

3.5 Lbs beef (misc. steaks from the freezer)

7.5 Lbs pork shoulder

 

Ground meat with course blade.

 

Added 1/2 cup season mix and 1/2 cup cure from the High Mountain package.

6 oz. water.

Mixed everything real good and back Through the grinder with fine blade.

 

After stuffing put in fridge for about 13 hours.

 

In the MES 40 at 120 for one hour (no smoke).

Loaded AMNPS with one row apple pellets (treagar only because I had not yet purchased apple pellets from Todd) ordered today.

Raised temp to 160

Placed AMNPS in the smoker.

After 30 minutes raised temp. to 180.

Removed sausage at internal temp of 156.

 

MES loaded

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Finished and ready for vacuum seal.

 

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My question for the people here is why would the casing come out tough? I was hoping for a little lighter casing. If there is something I should do different I would appreciate the advice. In the mean time I am going to enjoy these along with a few BL's.

 

Dennis

post #13 of 19

Big Dee those babies look fantastic!sausage.gif  As far as the casings coming out tough, My guess would be that they dry out in the smoking process. I'm sure someone else will have a better answer for you shortly.

post #14 of 19

When mine are done cooking I usually give them a cold bath in the sink.

 

Then an hour in front of the fan.

 

Then uncovered in the fridge for a day or so.

 

Then into a ziplock for a few days before vac packing.

 

The casing will soften up doing this for me.

 

The taste gets a lot better too!

  Craig

post #15 of 19

Look good from here. For the tough casings, try adding some moister to the heat after your initial smoke period. I haven't tried it yet but hear it will prevent them from toughing up.

post #16 of 19

I've heard that if you add vineger to the water while soaking your casings this will help them from being tough.


Edited by Smokeamotive - 12/18/11 at 9:42pm
post #17 of 19

Can you post a pic of the casings you used.............

 

Joe

post #18 of 19
Thread Starter 

Joe,

 

The casings I used are the ones that came with the High Mountain Package.

 

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post #19 of 19

They look great!

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