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My First Smoked Sausage on the 4th

post #1 of 26
Thread Starter 

Got 4 days off. Thought it might be a good time to finally try some smoked sausage. Trying to duplicate Memphis BBQ Company's SS. Probably way off but gotta start somewhere.


3 lbs beef

(1 lb ground round, 1 lb ground chuck, 1 lb beef trimmings)

7 lbs fatty pork butt

1/2 lb fat back

2 teaspoons cure #1

2 teaspoons ground thyme

1 teaspoon ground coriander

1 teaspoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 ½ teaspoons dried marjoram

4 Tablespoons kosher salt

2 Tablespoon fine ground black pepper

½ cup real maple syrup

¼ cup real hickory syrup

1 ½ cup ice water


Get all the spices together.




Dissolve them in hot water.



After they are dissolved we chill it down.



Getting the meat almost frozen.Grinds better that way.



Mix the spice solution in with the meat. Grind it all together through the coarse plate.



Before grinding.



After grinding.



Put in the fridge overnight to cure. Will grind through fine plate and stuff Friday or Saturday.



See ya later.

post #2 of 26

Looking good! I'm watching 

post #3 of 26
Sounds like a plan Scott! Looking good so far! Waiting to see the bloom!!!
post #4 of 26

That looks great, Nice to have 4 days off huh??

post #5 of 26
Thread Starter 

Thanks. Yup. 4 days off in a row hasn't happened in a long time.

post #6 of 26
Thread Starter 

Soaking the casings in warm water and a little vinegar.



Getting everything cold for the stuffing.




Casings rinsed inside and out.



Grinding through the fine plate.



Ground through the fine plate.




Used my friend Tony's(tprofera) stuffer this time. I forgot to get a pic but I think you all know what a stuffer looks like.







The sausage dryer. Dried it for about 2 hours.



Looking pretty dry.




On the way to the smoker. Be back later.

post #7 of 26

Looks great cant wait to see the finished producticon14.gif

post #8 of 26
Thread Starter 

2 hours into the smoke. Using A-Maze-N Pitmaster Blend pellets for the smoke.



1st hour was at 125ºF. 150º for the second hour. Raised to 160ish for the last hour or until I hit 152ºF IT.



Be back later with the finished pics.

Edited by alelover - 7/7/13 at 5:08am
post #9 of 26
Looking good Scott.................. What size are those casings and where did you get them
post #10 of 26

Man that color looks great. Looking forward to your thoughts on finished product.

post #11 of 26
Thread Starter 

I used the 32mm like I always do Joe. We had some for dinner last nite. Will post pics later. They were quite good. Good fat content. Casings weren't tough at all. I think I used a little too much marjoram though. Not bad but you can notice it.

post #12 of 26
Thread Starter 

I get the casings up the road from me at the meat packing place.


Edited by alelover - 7/8/13 at 3:37pm
post #13 of 26
Thread Starter 

Fresh from the smoker. About 3 1/2 hours.



Into the ice bath to prevent shrinkage. Bizarro Seinfeld flashback.



Let them bloom for 2 hours. Helps develop a nice even light mahogany color. And lets them dry.






Ready to go to bed in the fridge for the night. Man they smell good.



The next day. Ready to vac-n-freeze.





Into the deep freeze they go.


post #14 of 26

Those look great. Very well done..

post #15 of 26

Excellent tutorial!  And wonderful product, too!

post #16 of 26

Nice Job Scott !!!!


Looks GREAT !!!!




post #17 of 26

Very nice good job,,,, thanks

post #18 of 26
Thread Starter 

Thanks for the great comments. Here are some of the dinner shots.



post #19 of 26

Yup----I'd Eat That !!! drool.gif




post #20 of 26

Smoked sausage, pirogies and fresh corn..... Life is good.....drool.gif

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