This weekends sausage, breaking in the smokehouse!

gersus · Jan 26, 2012

My smokehouse needs some q-view!

What better way than to hang some sausage???

Aaaannnnndddddd my Kitchener 15lb stuffer came in TODAY!!!!!

The surprised wife gave me one of those looks..........

I told her she was going to LOVE IT! (Since she's the one helping me stuff using my grinder) :)

I haven't decided what kind of sausage.... well, I am going to do some of Penzey's venison mix. May do some of my usual deer jalapeno cheddar. I want to do something different too though. Who knows what I'll come up with....

Oh, also the new vacuum bags from vacuumsealersunlimited came in today!!! I get to try out all kinds of new stuff this weekend!

So grab a

and stay tuned!

rbranstner · Jan 26, 2012

I'll be looking forward to it. Looks like we are in full sausage season around here. I love it!

SmokinAl · Jan 26, 2012

I'm in!

jrod62 · Jan 26, 2012

rbranstner said:
I'll be looking forward to it. Looks like we are in full sausage season around here. I love it!

X2 !! have to check back for Q-views on this

scarbelly · Jan 26, 2012

sam3 · Jan 26, 2012

Nice! I'm with ya, I'm making something this weekend. Not sure what yet.

hoity toit · Jan 26, 2012

Looks like you are going to be busy. Post the pictures when you finish.

smokinhusker · Jan 26, 2012

Lots of q-view please! And let us know how it all goes down with the wife!

boykjo · Jan 26, 2012

What they all said...............

Joe

onytay · Jan 26, 2012

Cant wait to see how it turns out!

onytay · Jan 26, 2012

Hopefully all goes smooth as well

gersus · Jan 27, 2012

I'm considering making some Andouille. NEPAS is driving me crazy with his pics! I obviously don't have time to order a pre-mix so I googled for a recipe and am considering this:

Andouille Sausage #1

6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine

Minus the liquid smoke. Anyone have any suggestions?

sam3 · Jan 27, 2012

That looks like a pretty good recipe gersus.

graystratcat · Jan 27, 2012

Hey gersus, I'm a big fan of smoked andouille and always try to have a supply in the freezer for jambalaya, red beans and rice, seafood boil... you name it. I just tried the Nola recipe the last time I made andouille and I have to tell ya, I was pretty happy with the results.

Here's the link if you're interested.

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

-Salt

Edited to add: I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......

gersus · Jan 27, 2012

Thanks graystratcat!

On the menu for the weekend is:

2lb of deer sausage - Penzey's premix

6lb of my usual deer sausage recipe :)

and.... 8lb of Andouille :)

10 pounds of pork butt ready for the grinder

deer meat

the Penzey's venison sausage premix

the andouille!

Tomorrow (or possibly Sunday) will be the first time I've ever used natural casings. I know, seems the opposite of a lot of guys here. I've used collagen and fibrous several times but never hog casings. So wish me luck!

sprky · Jan 27, 2012

Looking good

the results

chef jimmyj · Jan 27, 2012

gersus said:
I'm considering making some Andouille. NEPAS is driving me crazy with his pics! I obviously don't have time to order a pre-mix so I googled for a recipe and am considering this:

Andouille Sausage #1

6-lbs ground pork
3-1/3-tbsp finely minced garlic
2-tbsp salt
1-tsp freshly ground black pepper
1-tsp cayenne
1-tsp chili powder
1/8-tsp mace
1/8-tsp allspice
1/2-tsp dried thyme
1-tbsp paprika
1/4-tsp ground bay leaf
1/4-tsp sage
3-tbsp liquid smoke
1-cup cold red wine

Minus the liquid smoke. Anyone have any suggestions?

Where is the CURE #1 in this recipe? You need at least 1tsp for this amount...If you don't include it DO NOT try to cold smoke this stuff! The reason the Author included the Liquid Smoke was because he probably never intended it to be Smoked so he left out the Cure...JJ

chef jimmyj · Jan 27, 2012

GrayStratCat said:
Hey gersus, I'm a big fan of smoked andouille and always try to have a supply in the freezer for jambalaya, red beans and rice, seafood boil... you name it. I just tried the Nola recipe the last time I made andouille and I have to tell ya, I was pretty happy with the results.

Here's the link if you're interested.

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

-Salt

Edited to add: I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......

These guys use a PINCH of Cure and say it's optional then start the smoke at 130*F...Not a good idea!!! Not to mention their Note is incorrect...There is no Nitrate in Prague Powder #1...This needs to have 1tsp Cure #1 for this recipe...JJ

gersus · Jan 27, 2012

Thanks chefjimmyjj, I was going to add cure to the recipe. I ended up not using either recipe and instead used mballi3011's recipe.

chef jimmyj · Jan 27, 2012

I'm glad you changed your mind...I'm not familiar with MBalli's Recipe but he knows what he is doing so you should be fine...Good Luck...JJ

This weekends sausage, breaking in the smokehouse!

Smoking Fanatic

Smoking Guru

SMF Hall of Fame Pitmaster

Smoking Guru

Gone but not forgotten. RIP

Smoking Fanatic

Master of the Pit

Legendary Pitmaster

Renowned Sausage Maker

Smoke Blower

Smoke Blower

Smoking Fanatic

Smoking Fanatic

Smoking Fanatic

Smoking Fanatic

Master of the Pit

Gone but not forgotten. RIP

Gone but not forgotten. RIP

Smoking Fanatic

Gone but not forgotten. RIP

Similar threads

Hot Threads