Does anyone know how to make/smoke Country Smoked Sausage

tennsmoker · Jul 27, 2012

Hello fellow sausage smokers, I am new to smoking sausage, never did until about 3 months ago also just joined SMF a 2 days ago.

I really do need help from someone that has made/smoked Country Smoked Sausage before, two brands that i remember are Jakes & Mayo, any help is appriciated, so my question is as the title:

Does anyone know how to make/smoke Country Smoked Sausage

Thanks,

Al

daveomak · Jul 27, 2012

Al, afternoon...... My country sausage is a package mix.. I grind pork butt through a 3/8" plate and call it good.... I like the coarse texture.... fry it up in patties for breakfast or make sausage gravy and biscuits.... I could stuff it into sheep casings and make links but patties is good for us....

Dave

tennsmoker · Jul 27, 2012

Dave,

thanks again for the info but that's not the sausage making procedure i am looking for.

I guess i don't know how to ask the right questions for what type of sausage i want to make!!

I have made the breakfast sausage exactly as you described in you reply & it turned out good, the pkg seasonings were AC LEGG's that i purchased from Butcher Supply Co. in Nashville, tn. (i made the hot and the mild)

That is about the only place i have found that sells the hand made cloth bags that's used for country smoking.

I have bought this country smoked sausage from this guyhere in Clarksville that makes it when the weather turns cold enough to butcher hogs, he gave me the recipe he uses and the temp he smokes in his homemade smokehouse (these old smokehouses resemble out houses). The temp he said was 60-70deg but he didn't tell me how long the sausage has to be smoked.!!

His recipe he said he uses is:

for 12 lbs Smoked Country Sausage

12 lbs pork butt (the finished sausage looks like 50/50 lean to fat to me)

12 tsp salt

9 tsp rubbed sage

6 tsp crushed red pepper

cold smoke at approx 60-70 deg

Thats it and that's all i know. The sausage is cold smoked so it has to be refrigerated or froze.

I'm sure with all these sausage makers in this forum, there must be someone that has made country sausage before,

Thanks Dave for the reply

Al

daveomak · Jul 27, 2012

Al, sorry for the confusion..... If that is his recipe..... He left out the cure #1, if it was in the smoker for 2 hours to 2 days... He left out the cure #2 if it was going to smoke for 30 days.... There are some omissions in a recipe like that.... Hanging and smoking ground raw pork at 60-70 deg is looking for trouble on the bacteria/pathogen end of the spectrum..... Dave

diggingdogfarm · Jul 27, 2012

As Dave said, the only safe way to smoke it at those temperatures is to add nitrite.
I know that some make cold smoked country sausage without cure, the only safe way to do that would be to smoke between 32 and 38 degrees.
It's wise to use the cure because it eliminates guesswork in preventing the danger of botulism.

~Martin

tennsmoker · Jul 27, 2012

Martin,

you & Dave are exactly correct from everything I have been reading in that Rutas book. It was in his bookr somewhere else I read that the danger zone was from 40-140deg. Right off the bat I bought a lb of that pink salt, so everything i smoke it goes in the recipe.

Martin when you mentioned 32-38 deg was safe i watched this sausage maker on youtubr (ridel149) do different sausages and the one i rember was his "Randal's Med Country Breakfast Sauasage" heere's the link you gotta watch him.

the title is Cold Smoked Breakfast Sausage. check it out

Thanks Al

tennsmoker · Jul 30, 2012

Dave,

Alesia added a reply (link) to my RollCall thread from a Co in Ky which goes against what the three of us (you, me & Martin) was thinking when smoking sausage!!! to add insta cure#1

The website says they don't use it to smoke their sausage! Also, that local farmer that i talked to you about did not mention any cure, but he did say that he has had some to blow up like a baloon. May he didn't put enough salt!!

Here's the link:

http://www.broadbenthams.com/GRANDMA-BROADBENTS-SMOKED-SAUSAGE-2-SACKS/productinfo/202/

BGKYSmoker · Jul 30, 2012

Your going to need cure 1 to cold smoke at those low temps.

Cloth bags. My seamstress friend makes mine from un bleached muslin.

osl7.JPG

BGKYSmoker
Jul 30, 2012

These are properly cured and fermented Lebanon bologna at low temps. Very smokey.

Used natural beef middles for the casings.

vswlb77.JPG

BGKYSmoker
Jul 30, 2012

vswlb56.JPG

BGKYSmoker
Jul 30, 2012

vswlbc.JPG

BGKYSmoker
Jul 30, 2012

Note that guy on youtube hardly ever shows his finished product?

tennsmoker · Jul 30, 2012

Nepas,

my friend that looks wonderful, probably what i am looking for (cold smoke my sausage) could you share the details!!, temp, ttime, directions, etc. Do you already have it in another thread, if so let me know.

Al

BGKYSmoker · Jul 30, 2012

TennSmoker said:
Nepas,

my friend that looks wonderful, probably what i am looking for (cold smoke my sausage) could you share the details!!, temp, ttime, directions, etc. Do you already have it in another thread, if so let me know.

Al

Its around here somewhere, guess i gotta find it.

shaker56 · Dec 28, 2012

not to help anybody but the sausage maker has a pretty good onesausagemaker.com

tennsmoker · Dec 28, 2012

Shaker,

don't understand exactly what you are saying!! pretty good what?

al

shaker56 · Jan 24, 2013

smoker

tennsmoker · Jan 24, 2013

Shaker,

it took you 3 weeks and 6 days to tell me that thesausagemaker has a great smoker !!

al

Does anyone know how to make/smoke Country Smoked Sausage

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