Smoked Homemade Sausage

briggy

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Original poster

Jun 27, 2014

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154

Ohio

• Aug 23, 2014

• #1

So a couple of weeks ago a friend of mine wanted to try out her new meat grinder but didn't have a smoker to finish the sausages off - what are friends for?

Here is the starting product - hot & spicy on the left and garlic & cheese on the right.  A couple hours to air dry:

IMAG0292.jpg

• briggy
• Aug 23, 2014

Time for the WSM.  I filled the water pan with ice in an attempt to keep temps low and it worked beautifully!  Basically it slowly stair stepped up from 130 and nearly held 165 for the whole cook:

IMAG0294.jpg

• briggy
• Aug 23, 2014

Here we are 10 degrees from pulling:

IMAG0297.jpg

• briggy
• Aug 23, 2014

Pulled and allowed to blossom for 2 hours.  These were later reheated on the grill:

IMAG0298.jpg

• briggy
• Aug 23, 2014

While we're at it, why not some smoked shrimp for jambalaya?

IMAG0299.jpg

• briggy
• Aug 23, 2014

Finished sausage after the reheat:

IMAG0301.jpg

• briggy
• Aug 23, 2014

And the jambalaya:

IMAG0302.jpg

• briggy
• Aug 23, 2014

Thanks for looking!

 

chef jimmyj

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• Aug 23, 2014

• #2

Looks good. I love Smoked Shrimp...JJ

 

disco

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• Aug 23, 2014

• #3

Everything looks great except I'm not there. Great looking smoke and I would love to have some of that jambalaya.

Disco

 

boykjo

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• Aug 23, 2014

• #4

Nice job...............

 

ctonello

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Jan 7, 2014

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• Aug 23, 2014

• #5

Care to share the recipes?

 

darwin101

Meat Mopper

Jun 16, 2013

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• Aug 23, 2014

• #6

Looks tasty  

 

 

Last edited: Aug 23, 2014

briggy

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Jun 27, 2014

602

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Ohio

• Aug 23, 2014

• #7

CTonello said:

Care to share the recipes?

Click to expand...

I will see if I can get them as a friend came up with the recipe.

 

briggy

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Jun 27, 2014

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• Aug 23, 2014

• #8

CTonello said:

Care to share the recipes?

Click to expand...

Here is the spicey:

5lbs pork butt

2lbs beef

1 cup water

2T pepper

2T crushed red pepper

2T Hungarian paprika

1T minced fresh garlic

1T garlic

1T kosher salt

1t ground bay leaves

1t anise seeds

1t mustard seeds

1t coriander

1t sugar

1t thyme

6t tender quick

.5t msg

 

briggy

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Original poster

Thread starter

Jun 27, 2014

602

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Ohio

• Aug 23, 2014

• #9

CTonello said:

Care to share the recipes?

Click to expand...

And the garlic and cheese (before scaling):

15lbs pork shoulder

1.5 lbs crumbled age cheddar

2T salt

1.5T tender quick

2T black pepper

1.5T caraway

1.5T coriander

1.5T garlic powder

1.5T mace

4 cups water

1 cup skim milk powder

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Aug 23, 2014

• #10

Nice , wish Trish would let me get a Grinder and Stuffer . I know that's not gonna happen in this lifetime ,so on to store bought 'crud' .

Have fun and . . .

 

driedstick

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• Aug 23, 2014

• #11

Dang it man that loos great - Nice job and a nice smoke

A full smoker is a happy smoker

DS

 

reinhard

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• Aug 24, 2014

• #12

Very nice job on the two sausages.  Like the jambalaya also!!!  Reinhard

 

shoebe

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Mar 15, 2014

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Battle Ground Washington

• Aug 24, 2014

• #13

Great idea on the ice, I will give that a try next time.

 

mickey jay

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Feb 29, 2012

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Lynnwood, WA

• Aug 24, 2014

• #14

Triple grind? Looks close to emulsified.

 

szynka

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Feb 19, 2014

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• Aug 28, 2014

• #15

Using tenderquick which contains nitrate, in sausage is not a good idea.  Nitrates need time to convert to nitrite, so if you want to be safe, you should first cure the meat with it for 48-72 hours.

 

boykjo

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• Aug 29, 2014

• #16

Tender quick

This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing.

Ive been using TQ for over 30 yrs making sausage. 4 to 6 hrs is all that is needed for the nitates to turn to nitrites. Ive seen no difference from 4 hrs to 72 hrs except a waste of time when making smoked sausage . How is TQ not a good idea. IMO it makes for a better tasting sausage if used in the correct amount.

 

Last edited: Aug 29, 2014

• 

Reactions: driedstick

driedstick

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• Aug 29, 2014

• #17

boykjo said:

Tender quick

This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing.

Ive been using TQ for over 30 yrs making sausage. 4 to 6 hrs is all that is needed for the nitates to turn to nitrites. Ive seen no difference from 4 hrs to 72 hrs except a waste of time when making smoked sausage . How is TQ not a good idea. IMO it makes for a better tasting sausage if used in the correct amount.

Click to expand...

X2, I use it on my non-stuffed sausage logs Great taste, and My Mom and dad and grand parents have been using this in there homemade sausages since I was just a little guy.