The sliced picks look great!
Busy sausage day here. 4 types, 30 pounds! - Page 2
SmokingMeatForums.com Top Picks
Here is the recipe I used for the Italian sausage.
*Italian seasoning that I use is 2 parts Oregano, 2 parts, basil, and 1 part thyme, all mixed together. This is a seasoning I keep on the shelf and use a LOT.
Grind beef and lean pork course, grind the heavy fat with a medium plate. Mix all dry ingredients into water/wine mixture. Whisk the dry ingredients in the water/wine until all are mostly dissolved.
Toss the meats together and then pour in the seasoning mixture, mix meat and seasonings together until VERY sticky.
Stuff into hog casings and refrigerate for 24 hours to allow cure to work its magic.
Place links into preheated smoker at 120° without smoke for another hour. After 1 hour, bump the heat to 130° and begin smoking. Keep temperature at 130° for one hour and increase temp by 10° each hour until you reach 170°. Cook until an IT of 152° is obtained. After reaching IT, drop links into a sink full of cold water. After cooling in water, wipe off excess moisture with paper towels, and then hang to dry. Once dry, place into frig for 8-24 hours, and then package as desired.
These are great warmed up, grilled, fried, and even when eaten cold.
- 1,055 Posts. Joined 11/2013
- Location: Chillicothe, Ohio
- Points: 45
- Select All Posts By This User
That is some good lookin stuff you made there!! You would'nt be interested in moving to Ohio would you?? The company I work for is looking for a EHS manager, and I am sure I could convince the plant manager that some one with your extra-curricular expertise would be an asset to the company!! LOL
Thanks folks! Just having a ball making stuff I love!
I'm going to havesome of the Italian sausage for supper, I'll get a sliced pic then. The pieces I just took out of the ziploc to come to temp, smell GREAT!
Wolfman, HA!!! Ohio, isn't on my move to list any time soon! I've been there twice during the winter and both times it snowed on me deeper than I've EVER experienced in the Dallas, TX area! Now, if he'd have me up there for spring and summer, we'd be smoking!
BDSkelly, you missed out again! You should come to Denton on Monday when I'm taking stuff in for the boys.
Thoseguys, I used a variant of his recipe that a friend modified a couple of months ago. It's not bad, but I'm going to l ran towards a fermented and dried pep from now on. I love my vac packer!