Hey folks ... I'm new to the forum, so I'm looking forward to delving into all the information here in the near future. And I'll also make sure to stop by the Introduction area.
But for now, I've got some wild hog meat that I took out of the freezer earlier this week, with the intention to make my first sausage links with. I've had some things get in the way this week though, so now I'm pushing the timeline I'm comfortable with, because this meat has been sitting in the fridge since Monday.
I've already got my basic recipe, although I may tweak it a bit. I'm planning to make, essentially a bratwurst-style sausage, using natural casings. However, I want to add some heat to it, without necessarily making it a hot link. So, I guess it's kinda like a hybrid? I dunno ... but I think I'd also like to throw some fresh jalapeno and maybe some cheese in there. Lastly, my plan is to smoke the sausage links in my pit (not cook, just smoke). I may decide to keep a few links out, to try without the smoke.
Okay ... so here are my questions, which I'm hoping to get some answers/advice about so that I can get started on this sausage either tonight or tomorrow at the latest. Next time, I'll take the time to research to see if the answers I need are already out there.
1. The only curing agent I have access to is Morton Tender Quick. I keep reading that I'll need 1.5 tsp per/lb. of meat. I'm figuring that after I grind the meat and mix in the fat (wild hog doesn't have enough of it's own fat for good sausage), I'll have somewhere between 5-10 lbs. of meat.
So, my concern is whether 1.5 tsp per/lb. will make the mixture too salty? I know a pound is a pound, but all the stuff I've read thus far typically involves larger batches of sausage, so I just want to see what folks think about my particular situation, making smaller amounts.
note: If necessary, I could take out more meat to make a larger quantity, I guess.
2. Jalapeno/Cheese: I'm thinking of chopping the jalapenos up, and then either roasting them or boiling them so they'll be softer inside the finished product. Is this necessary, or will they soften up as the meat gets smoked?
Also, what's the best kind of cheese to use? What are the advantages/disadvantages of using cubed vs. shredded?
3. With the natural casings, I've read that I need to alternate the twists clockwise and counter-clockwise. How many times do I twist? Will they stay twisted or do I need to tie them off?
4. My pit is a two-box, offset smoker. I usually do big cuts of meat like briskets and shoulders, etc. It doesn't have a way for me to hang the sausages, but that's what I'd like to do, as opposed to laying them flat. Are there any "home-ingenuity" techniques for making a hanging rack that could sit on top of my current rack? I do have a lot of clearance between the rack and the lid.
I think that's it for now. Sorry for the long post, but I know it's annoying when folks ask questions without providing details that are relavent. Thanks in advance for any help ya'll can give me!!!
But for now, I've got some wild hog meat that I took out of the freezer earlier this week, with the intention to make my first sausage links with. I've had some things get in the way this week though, so now I'm pushing the timeline I'm comfortable with, because this meat has been sitting in the fridge since Monday.
I've already got my basic recipe, although I may tweak it a bit. I'm planning to make, essentially a bratwurst-style sausage, using natural casings. However, I want to add some heat to it, without necessarily making it a hot link. So, I guess it's kinda like a hybrid? I dunno ... but I think I'd also like to throw some fresh jalapeno and maybe some cheese in there. Lastly, my plan is to smoke the sausage links in my pit (not cook, just smoke). I may decide to keep a few links out, to try without the smoke.
Okay ... so here are my questions, which I'm hoping to get some answers/advice about so that I can get started on this sausage either tonight or tomorrow at the latest. Next time, I'll take the time to research to see if the answers I need are already out there.
1. The only curing agent I have access to is Morton Tender Quick. I keep reading that I'll need 1.5 tsp per/lb. of meat. I'm figuring that after I grind the meat and mix in the fat (wild hog doesn't have enough of it's own fat for good sausage), I'll have somewhere between 5-10 lbs. of meat.
So, my concern is whether 1.5 tsp per/lb. will make the mixture too salty? I know a pound is a pound, but all the stuff I've read thus far typically involves larger batches of sausage, so I just want to see what folks think about my particular situation, making smaller amounts.
note: If necessary, I could take out more meat to make a larger quantity, I guess.
2. Jalapeno/Cheese: I'm thinking of chopping the jalapenos up, and then either roasting them or boiling them so they'll be softer inside the finished product. Is this necessary, or will they soften up as the meat gets smoked?
Also, what's the best kind of cheese to use? What are the advantages/disadvantages of using cubed vs. shredded?
3. With the natural casings, I've read that I need to alternate the twists clockwise and counter-clockwise. How many times do I twist? Will they stay twisted or do I need to tie them off?
4. My pit is a two-box, offset smoker. I usually do big cuts of meat like briskets and shoulders, etc. It doesn't have a way for me to hang the sausages, but that's what I'd like to do, as opposed to laying them flat. Are there any "home-ingenuity" techniques for making a hanging rack that could sit on top of my current rack? I do have a lot of clearance between the rack and the lid.
I think that's it for now. Sorry for the long post, but I know it's annoying when folks ask questions without providing details that are relavent. Thanks in advance for any help ya'll can give me!!!
