Sausage Friday

big casino

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Dec 15, 2011

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Pennsylvania, North of the "Burgh"

• Jan 1, 2012

• #21

Lookin good there Robert, enjoy that crew while you can, I'm in the same boat as JJ my boys are 24 and 21 and are almost never around to help.... they always seem to be around for the eating part tho...LOL

Sausage is lookin good!

 

fishwrestler

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Apr 4, 2010

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Loomis,CA

• Jan 2, 2012

• #22

Venture said:

Looks great Robert!  But with helpers like that, how could you fail? A new generation of sausage makers coming on board.

Good luck and good smoking.

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Yes t hey are. My daughter told me should could be a butcher if she did not have to touch any bloody meat. LOL

nepas said:

Very nice sausage. But ya know the best part is?

Making it with your kids.

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Yes. no matter how it turned out having the kids help is somuch fun.

Big Casino said:

Lookin good there Robert, enjoy that crew while you can, I'm in the same boat as JJ my boys are 24 and 21 and are almost never around to help.... they always seem to be around for the eating part tho...LOL

Sausage is lookin good!

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Thank you you BC, I know at some stage in their life's I will be the last person they will want to hang. Just hope they remember all the good times.

 

fishwrestler

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• Jan 2, 2012

• #23

I know the motto is low is and slow, but I am not sure I was well prepared. I put the sausage in the smoker  @ 2:00pm

First hour:      100 deg and no smoke

Second hour: 120 deg with smoke

Third hour:      130 deg w/smoke

Four hour:       130 deg w/smoke

then bumped up 10 deg every hour until smoker temp was at 180.

Well at 5:30 am and  15 1/2 hours later internal temperature was at 154 deg. Pulled and  cooled to 120 deg in cold water bath,

Left to hang for three hours to bloom.

Great texture and taste.

Bear View

 

SmokinAl

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• Jan 2, 2012

• #24

That's a beauty! No doubt about it!

 

big casino

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Dec 15, 2011

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Pennsylvania, North of the "Burgh"

• Jan 2, 2012

• #25

That looks awesome Robert, I got mine in the smoker right now!

 

BGKYSmoker

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• Jan 2, 2012

• #26

Yup it is really nice.

 

graystratcat

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Dec 18, 2011

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Coastal North Carolina...shoot the inlet and hook

• Jan 2, 2012

• #27

Awesome looking sausage Robert!  Great job and so cool you have such great helpers!

-Salt

 

fishwrestler

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Loomis,CA

• Jan 2, 2012

• #28

SmokinAl said:

That's a beauty! No doubt about it!

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Thank you AL

Big Casino said:

That looks awesome Robert, I got mine in the smoker right now!

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Big Casino make sure you have lots of time LOL> I don't know why I thought it was only going to take 5 hours. LOL But you can't rush great things.

nepas said:

Yup it is really nice.

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Thanks any compliments for the sausage great is really appreciated.

GrayStratCat said:

Awesome looking sausage Robert!  Great job and so cool you have such great helpers!

-Salt

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Thanks Salt/ I love my help/

Thanks everyone for their comments.

Robert

 

big casino

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Dec 15, 2011

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Pennsylvania, North of the "Burgh"

• Jan 2, 2012

• #29

Yeah I know it takes a while but I follow a different heat regimen I started at 130 for 3hrs, then every hour I bump it up 10 degrees  until the smoker reaches 170 and the IT reaches152