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My first Crack at breakfast sausage

post #1 of 14
Thread Starter 
So apparently I thought today was a good day to do up breakfast meats. Made my first ever batch of breakfast sausage. Flavor came out great, can't wait to try some more. Was also my first experience with sheep casings, kind of a pita, but thinking it's because of my lack of knowledge with them. Ended up with 9 bags of 6 4" links.

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Also had a pork belly I had been curing since the 9th. So figured today was a good day to get some smoke on it. I think I got some pretty good color on it.

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Thanks for looking.

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post #2 of 14
Looks great from here! Sheep casings are a bit of a pain, but after a while you get the hang of it.

The bacon looks good, when's the first fry?

Points for your first breakfast sausage making!
post #3 of 14

Looks great, remember that the bacon really benefits from a day or two's rest in the reefer to mellow after smoking.

 

I have breakfast links on tap for tomorrow. Small batch 4 pounds, anytime I see pork under a dollar a pound I gotta make something.

 

Don't know how experienced you are but yes, sheep can be the pits. I so Highly recommend you rinse them out and allow a day or two in water to loosen before attempting to stuff. LOL.... ya know I just put the mojo on me for tomorrow. Will no doubt now be the worst sheep casing I ever try and load and/or stuff.....  but it is all about having fun! Its how we learn and have fun. AND we can drink at home while playing and not need to drive home...LOL

 

Looks great to me, I hope mine stuff as well.

 

Oh, and thank you for your service. :smilie_flagge13:

post #4 of 14

AIG, Good looking sausage and PB!

post #5 of 14

The sausage & bacon both look excellent!

 

I used to have trouble with sheep casings too, until I read this thread.

 

Follow the instructions & they are very pliable & strong.

 

Easy to get on the horn & no blowouts.

 

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

 

Al

post #6 of 14
Thread Starter 
@cranky-Thanks for the point. Bacon will get nice rest in fridge for day or two before slicing

@foam-thanks. My biggest issue was that I couldn't get them untangled. Felt like a big knot.

@al-thanks for the tip. I have read the thread, maybe my issue was not soaking them long enough.

Even with the issues I had, I want to make more. The more I use them the better I'll get with them right
post #7 of 14

@foam-thanks. My biggest issue was that I couldn't get them untangled. Felt like a big knot.

 

I loved mind puzzles as a kid, heck even as an adult, but sometimes after a long bout I have been known to "trim" back the casings....LOL

 

I usually find when its a bad birds nest that there is more casings in the knot than I think. They hide so well together and you don't notice 'em, then at some point they'll seperate and cause all the problems.

 

<knock on wood> I seperated out some yesterday AM and I was happily relieved without a single problem. That being said, I am about to go and stuff 'em and now I'll no doubt have blow outs...LOL

 

Now when ya get really frustrated think about your Pop or your grandpa gutting the pig and having to clean those casing out out. LOL..... I become much less frustrated when I have a smile on my face.

post #8 of 14
Great looking links!
post #9 of 14
Thread Starter 
So finally got the bacon sliced and tasted it. Yummmm. I had forgotten how much better home made bacon tastes compared to store bought. I so need to invest in a slicer.

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post #10 of 14

Those slices look great for being Knife sliced

Richie

post #11 of 14
Thread Starter 
Thanks. The blister on my finger says I need a slicer before I make another batch of bacon.
post #12 of 14
Quote:
Originally Posted by allingamer View Post

Thanks. The blister on my finger says I need a slicer before I make another batch of bacon.

I just picked up a new slicer

http://www.smokingmeatforums.com/t/256349/meat-slicer-review

 

Richie

post #13 of 14
Quote:
Originally Posted by allingamer View Post

Thanks. The blister on my finger says I need a slicer before I make another batch of bacon.

 

Good looking bacon!

 

Where that blister like a badge of honor! Its like the calluses you develop on your finger tips when playing guitar! 

post #14 of 14
Great slices for sure! Patience must be strong with you!

You're correct, homemade is a lot better than the stuff at the store.
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