This is my second sausage adventure.
I started with Len Poli's Russian Sausage as a foundation:
http://www.lpoli.50webs.com/index_files/RussianDill.pdf
I didn't have all the ingredients listed so I adjusted and this is what I used:
Pork butt 2270g
Onions-chopped 300g
Kosher salt 37g
Diller's Choice 18g
(Strawberry Tree Farms brand blend, contains parsely and dill)
https://www.strawberrytreefarms.com...93db-7ea8-4392-af77-532707194175?category=all
Fennel seed 12g
Garlic - minced 20g
Coarse ground black pepper 7g
Cure # 1 6g
Water 250ml
Ground it up with my newly acquired, newly oiled General Model D vintage meat grinder.
Put it in a gallon ziplock and in the fridge overnight to let the fennel seeds absorb moisture and the mixture to meld.
5 pounds put out 2 coils using my Hakka and onto matsView media item 542482
Into the smoker...Meat TV
My timeline for today:
From drying to water bath took 5.5 hrs (I use military time)
11:45 115*
13:15 125 started smoke with a mix of cherry, hickory, maple, and pecan
13:45 135
14:25 145
14:45 155
15:15 165
15:45 175
16:15 185
16:45 195
17:15 water bath from 154 to 110* IT
Water bath
After water bath, drying.
Yummo!
I need a few course grinder plates for my grinder and I have them on order. I only have mediums right now. They are supposed to be here tomorrow. I'll then do my other 5lb mix of Smoked Garlic & Red Pepper sausage that I had planned for this weekend. I could have pushed my other 5 lbs (I have the pork butt cut) but I didn't want to fiddle with cleaning the grinder that much.
I'll keep y'all posted on that.
I started with Len Poli's Russian Sausage as a foundation:
http://www.lpoli.50webs.com/index_files/RussianDill.pdf
I didn't have all the ingredients listed so I adjusted and this is what I used:
Pork butt 2270g
Onions-chopped 300g
Kosher salt 37g
Diller's Choice 18g
(Strawberry Tree Farms brand blend, contains parsely and dill)
https://www.strawberrytreefarms.com...93db-7ea8-4392-af77-532707194175?category=all
Fennel seed 12g
Garlic - minced 20g
Coarse ground black pepper 7g
Cure # 1 6g
Water 250ml
Ground it up with my newly acquired, newly oiled General Model D vintage meat grinder.
Put it in a gallon ziplock and in the fridge overnight to let the fennel seeds absorb moisture and the mixture to meld.
5 pounds put out 2 coils using my Hakka and onto matsView media item 542482
Into the smoker...Meat TV
My timeline for today:
From drying to water bath took 5.5 hrs (I use military time)
11:45 115*
13:15 125 started smoke with a mix of cherry, hickory, maple, and pecan
13:45 135
14:25 145
14:45 155
15:15 165
15:45 175
16:15 185
16:45 195
17:15 water bath from 154 to 110* IT
Water bath
After water bath, drying.
Yummo!
I need a few course grinder plates for my grinder and I have them on order. I only have mediums right now. They are supposed to be here tomorrow. I'll then do my other 5lb mix of Smoked Garlic & Red Pepper sausage that I had planned for this weekend. I could have pushed my other 5 lbs (I have the pork butt cut) but I didn't want to fiddle with cleaning the grinder that much.
I'll keep y'all posted on that.
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