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Smoked Homemade Sausage

post #1 of 17
Thread Starter 

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:

 

 

 

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:

 

 

Here we are 10 degrees from pulling:

 

 

 

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

 

 

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

 

 

 

Finished sausage after the reheat:

 

 

And the jambalaya:

 

 

 

Thanks for looking!

post #2 of 17

Looks good. I love Smoked Shrimp...JJ

post #3 of 17

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

 

Disco

post #4 of 17

Nice job...............:drool

post #5 of 17
Care to share the recipes?
post #6 of 17

Looks tasty  

 

:drool 

post #7 of 17
Thread Starter 
Quote:
Originally Posted by CTonello View Post

Care to share the recipes?


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

post #8 of 17
Thread Starter 
Quote:
Originally Posted by CTonello View Post

Care to share the recipes?


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

post #9 of 17
Thread Starter 
Quote:
Originally Posted by CTonello View Post

Care to share the recipes?


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

post #10 of 17

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' .:icon_cry:

 

Have fun and . . .

post #11 of 17

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

 

A full smoker is a happy smoker

 

DS

post #12 of 17

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

post #13 of 17

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

post #14 of 17
Triple grind? Looks close to emulsified.
post #15 of 17

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.

post #16 of 17
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.
post #17 of 17
Quote:
Originally Posted by boykjo View Post

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.

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. 

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