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Time to Make the Sausage

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jfleming9232

jfleming9232

Fire Starter
Original poster
Jan 20, 2013
43
33
Alabama
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Thats a lot of sausage, and a lot of work, but it sure pays off in the long run!

Nice work, any sliced shots?  I need something to tide me over for a while!
 
No further pics yet.....the last batch of sausage is in the smoker now.  SWMBO is vacuum packaging the first batch.  Can't wait for breakfast in the morning.  I wonder if we'll have sausage. 
33.gif
 
dirtsailor2003 said:
If I used the clothes racks for drying sausage I'd be sleeping in my smoker!

Nice load of sausage!
Click to expand...
Thanks!  I went and bought those racks last night specifically because my old rack broke when I tried to put this much sausage on it.  Those things work like a charm, though!
 
Man, that's a lot of sausage! You're right, the lady doesn't look very enthused about the whole thing LOL, but she sticks with you and vacuum pacs, too. I'm jealous.
Sorry to have to ask, but I'm new to sausage; Did you use some kind of cure? Is it ok to let them dry overnight without?
Those cuts on the plate look great!
Points[emoji]9786[/emoji]
 
I use pink curing salt in my processing. Just follow the usda recommendations and make sure it's mixed in well. The key is even distribution throughout the product. I don't have a link to the recommendations handy but a quick google search will pull it up. If I remember correctly it's a quarter teaspoon per 100# of meat for sausage. Plus, i hot smoke the sausage so it's fully cooked when I package and freeze.
 
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dirtsailor2003 said:
 
jfleming9232 said:
. I don't have a link to the recommendations handy but a quick google search will pull it up.


For ground meat and making sausages like this cure #1 is used at a rate of 1/4 teaspoon per pound or 1 teaspoon per 5 pounds. This one of the better sources that has all of the cures and information in one place:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
Click to expand...
Click to expand...
That is correct.  Where the heck did i get 100#?  Coffee hasn't kicked in yet, i guess. Note:  review before you post!
 
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