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smoked sausage!!

post #1 of 10
Thread Starter 
Well I smoked some of my brats and Italians I made Sunday and they are GREAT! I had 8 brats and 8 Italians left and about a half pound of bulk Italian sausage. I made the bulk into one big patty and put it in the smoker too. I used hickory and smoke at 300 and it took a little less than 2hrs to get to 165. It all turned out great but the patty was really really good. I think next time I make sausage I will make a bunch of patties instead of stuffing them. I vac sealed the sausages in packs of 4 and put in the freezer.

I feel like I just graduated or something, I did the whole process from grinding the meat to the final packaged product! And its goodbiggrin.gif
post #2 of 10
Good job.......But where is the q-view???????........ As the saying goes......Did it really happen??????......lol..........
post #3 of 10
Patty a couple steps short of FATTY! heh...
post #4 of 10
It sure sounds good twistertail. PDT_Armataz_01_34.gif
post #5 of 10
A very fulfilling feeling taking raw products and creating an end product you know is better than anything you can buy in a store. Just wants to make ya jump in deeper!
post #6 of 10
Thread Starter 
Sorry Kookie, not pictures to prove it but my shoulder is still sore from turning that grinder so I know I did somethingwink.gif
post #7 of 10

sausage making can get very addictive everything tastes so good once you get the right equipment it is a lot easier good looking sausage and good luck hang in there it will just keep getting better and better
post #8 of 10
You mean you had enough left to freeze! Never happens around here! Keep up the good work!
post #9 of 10
Club...yer SOOO right. I avert my gaze waking by the sausage dep't any more. Truly... I'd mostly be wasting my money and making a compromise.
post #10 of 10
time to make the ole grinder turn itself i think i want to make some of this stuff i got some idears on a power plant for grinder will keep informed if i tackle this.PDT_Armataz_01_36.gif
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