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Getting into this sausage making thing

post #1 of 13
Thread Starter 

Still gathering stuff together but what the heck, lets make some sticks.

Made 3 different kinds:

 

 

Bear's recipe

 

http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

 

2012-03-07_13-59-23_745.jpg

 

And Poli's Len's Super Hot Links,

 

http://lpoli.50webs.com/index_files/Hot%20Links-Len's%20Super.pdf

 

 

2012-03-07_14-21-31_22.jpg

 

5 lbs of each.

 

split the super hot links in half though and added to one half,

 

2012-03-07_14-55-25_445.jpg

 

about 3/4 tsp to 2 1/2 lbs came out about right.

 

 

 

IMG_3272.JPG

 

Its not pretty but it works. Got me a 5 lb LEM on the way from Bass Pro, got hosed $20 - $30 on the price but they have 'em in stock. No 10mm stuffer tubes until mid April tho. 21mm casings.

 

IMG_3275.JPG

 

Ready to go.

 

IMG_3281.JPG

 

Work on the size next time.

 

IMG_3282.JPG

 

Blooming awhile

 

IMG_3285.JPG

 

Finished q-view.

 

I noticed that I was having a tendency to oversuff the casings, will just have to keep practicing!

 

post #2 of 13

Good job!  Once you start you just can't stop!

post #3 of 13

Great job! Sticks look excellent!

post #4 of 13

Nice sticks.

 

I didnt notice any cure though?

post #5 of 13

Great looking sticks! I'm still learning on the stuffing as well!

post #6 of 13
Thread Starter 
Quote:
Originally Posted by nepas View Post

Nice sticks.

I didnt notice any cure though?

I used speed cure (Witt's). Since the recipes were used as written I didn't show the individual ingredients. Good point.
post #7 of 13

Looks good!

 

Good luck and good smoking.

post #8 of 13
Good Job! Could go for a couple now!. Well you're addicted. It's a log hard journey but some of us are doomed to walk it.
post #9 of 13

There's no turning back now! Looks good. Kind of looks like your heat was uneven though. 

post #10 of 13

it is a great job now you hooked.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by gersus View Post

There's no turning back now! Looks good. Kind of looks like your heat was uneven though. 
icon14.gif
Thanks, boy you guys catch everything! Yeah for one I made em too long and they didn't fit too good. I also need to use a different smoker or work on getting the heat more even in the Traeger. One of these days I'll decide which way to go and come up with a sausage smoker.
post #12 of 13
Thread Starter 
Thanks to everyone for the great comments. I am open to suggestion and critique, it helps me too improve. The UPS guy delivered the 5lb LEM yesterday and the B&P order should be here today or tomorrow, I think we're hooked.
post #13 of 13
Quote:
Originally Posted by Ironhorse07 View Post


icon14.gif
Thanks, boy you guys catch everything! Yeah for one I made em too long and they didn't fit too good. I also need to use a different smoker or work on getting the heat more even in the Traeger. One of these days I'll decide which way to go and come up with a sausage smoker.

Getting temps even is an issue in any smoker. 
 

Build your own smokehouse! Hanging sausage is, to me, the most efficient way to smoke. Also, building a smokehouse allows you to build it anyway you like regarding size, fuel source, etc. Also, its not expensive to do so. There is lots of info in the builds section on this.

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