New user here, I smoke and grill nearly everything. I have 2 - 22.5" Weber Smokey Mountain Water smokers, the Weber Ranch Kettle grill and the Weber Gold Grill. I have not atempted sausage yet and ever since a trip to the Salt Lick BBQ outside of Austin Texas last year it has been in my plans to attempt to replicate. Just bought a 1 HP meat grinder from Cabella's. Going to start with a prepackaged Bratwurst kit, but hoping to come up with something similar to what I had in Texas, any tips, suggested recipes? do I brine or not? Most likely what I make will be smoked (for several hours, not days (pork shoulders smoke for 15 hours)) then finished on the grill.
Recent Images In This Thread
- productWeber 40020 Smokey Joe Gold Charcoal Grilltagged by dbsaffor, 8/28/13
- productWeber 60020 The Ranch Charcoal Kettletagged by dbsaffor, 8/28/13
- productWeber 731001 Smokey Mountain Cooker 22.5-Inch Smokertagged by dbsaffor, 8/28/13
Related Forum Threads
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- The function or funtions of the water pan in the "WSM". Last post on 10/21/15 at 8:16am in WSM Owners (Weber Smokey Mountain)
- Getting High Temp in WSM Last post on 1/22/15 at 6:16am in Poultry
- UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and... Last post on 2/26/15 at 8:25am in Charcoal Smokers
- Bacon in a WSM? Last post on 12/16/14 at 5:50pm in Bacon
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
Any advice on my first sausage attempt?
Gear mentioned in this thread:
When you get a chance will you drop in at roll call and introduce your self. That way we can all give you a SMF welcome.
Hello GHatcher and welcome to the fun. Many good folk here with a load of experience that they are more than willing to share. If you have specific questions just start a thread and someone with experience will be along soon to offer advice. Spend some time doing some research on the forums, tons of advice and recipes already available there. The trial and error method works well. We will try to help you keep the errors to a minimum. Texas Hill Country sausage is usually a mix of pork and beef ( approx. 2-1 ratio ) No brine. Bratwurst ( the kind from Germany ) is not smoked and is a fresh sausage. Sausage is not usually smoked for hours ( as in 15 ). Maybe spend some time reading in the sausage forum before you jump in feet first. Just food for thought. Have fun. Good luck. Keep Smokin!
For my Brawtwurst, I don't smoke, grill them first to brown, then finish them by cooking in beer, onions and green peppers. Makes them real moist.
Thanks for the advise, will start browsing for Texas Hill Country Sausage now that I know what style I am looking for.
My gut was telling me that the Texas Hill Country style is a combo of Pork and beef, not sure of the cuts but thinking pork shoulder may suffice for the pork, not sure about the best beef cuts. Planning on paying attention to my fat content, as I noted some dry sausage down there at other BBQ places. Was thinking it was smoked for a couple of hours for flavor then finished on the grill, although I may be wrong. Also trying to figure out basic seasonings.
The sausage is fully cooked in the smoker and then allowed to bloom and then cool. Can be reheated on the grill or just simmered in water. The flavours are already in there after the smoke. Keep Smokin!
Thanks for the tips. Now if I have this correct, as my Bratwurst will be fully cooked when I use it, I don't need a cure. Also, I plan on fully cooking the Texas Hill Country Style in the smoker when ready to cook (I most likely will freeze uncooked sausage and bratwurst until needed) and finish on the grill, as the internal tempurature will be above 140 to be fully cooked on the smoker and I shouldn't need a cure for this one either. Sound right?
I don't want you to take my word for all of this. I am not the sausage man. Plenty of folk on here with more experience at this than me. The cure also adds a slight flavor that is usually in Hill Country sausage. Hold your nerve and let the BIG DOGS comment and add their advice. I see you have read the 140 in 4 rule. Do some research on here and slow down a little. I just don't want you to do anything unsafe and I don't want you to be so disappointed with your 1st attempt that you never try again. Keep Smokin!
Backwwods! Hello my Texas brother. I'm glad someone else posted here. MAKIN sausage isn't my strong suit. I worried I may not be givin good advice. GHatcher, now that another good Texas boy has posted I reiterate my advice and say do more reading before you jump in head first. Just my 2 cents. Do as you will. Good luck. Keep Smokin!
Thanks for all the tips. My first attempt was a success, at least according to my wife. Texture was good, but think next run will improve as I will have my meat chilled a little more prior to grinding. Made a 2 part pork shoulder to 1 part ground chuck using a combination of recipes I found through Google and a couple private messages. Fat content was perfect, real moist. Smoked for approximately 2 hours at 225, added some pecan and mesquite for smoke. Next run, although I liked it i will probably cut back a bit on the Cracked Red Pepper and Cayenne pepper as it may be just a little bit to much heat for most in Central Ohio.
Once again, thanks for all your input and advice.
- Any advice on my first sausage attempt?
Gear mentioned in this thread:
- › New Member 1 minute ago
- › Garlic Shrimp & Cheese Grits 3 minutes ago
- › Learned a lesson 4 minutes ago
- › New Member 5 minutes ago
- › Sound Off. 8 minutes ago
- › Spatched the bird! 9 minutes ago
- › Tiny Fatty Appetizers - with pictures 25 minutes ago
- › Stuffed Elk Balls w/ Turkey Bacon! 34 minutes ago
- › Brined? Frenched? Rubbed? Smoked? Glazed? Cheap Pork Roast! 35 minutes ago
- › 2010 lang 60 36 minutes ago
- › Smokin-it model 3 by smokin-pete
- › Traeger Texas Pellet Grill by montanashawn
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman
- › Weston Pro Series #22 Food Grinder 1HP by TripleQ