Been awhile since I have posted anything and since I love to make fresh sausage and also love the taste of smoked sausage , I've been wanting to try my hand at makin some , here's what I have on the go ...
15 # ( 5 chubs ) of some old fashioned bologna ( Hi Mountain kit ) in the smoker as I type .. hickory / sugar maple for smoke
and 10 # of a garlic and cheddar recipe I found somewhere .. in the fridge waiting it's turn in the [font=verdana, Sans-Serif]MES[/font] .... will try to post some pics later ...
anyone here ever try this Hi Mountain kit ?? how was it ? any thoughts ?
here's the recipe I used for the garlic and cheddar , I cut the salt back a little and increased the garlic
Smoked Garlic & Cheese Sausage
15-lbs ground pork, fine grind
1 1/2-lbs of crumbled old cheddar cheese
2-tbsp salt
1 1/2-tbsp Morton's Tenderquick
2-tbsp freshly ground black pepper
1 1/2-tbsp ground caraway
1 1/2-tbsp ground coriander
1 1/2-tbsp garlic powder
1 1/2-tbsp mace
4-cups ice water
1-cup skim milk powder
Mix together all the dry ingredients to ice water
Mix into meat, mix well
Add crumbled cheese and mix gently
Stuff into hog casings
Place in fridge overnight
Smoke using sugar maple for about 6 hrs at 150-180 F until the internal temp reaches 142 F
Quench in ice water and let hang at room temp for an hour
Vacuum pack and freeze
anyone have any thoughts on this recipe , good or bad ??
wish me luck , hope it goes well or I guess I'll have 25 # of dog treats for my Katie
click on the pics they get bigger
Attachment 9734
Attachment 9735
15 # ( 5 chubs ) of some old fashioned bologna ( Hi Mountain kit ) in the smoker as I type .. hickory / sugar maple for smoke
and 10 # of a garlic and cheddar recipe I found somewhere .. in the fridge waiting it's turn in the [font=verdana, Sans-Serif]MES[/font] .... will try to post some pics later ...
anyone here ever try this Hi Mountain kit ?? how was it ? any thoughts ?
here's the recipe I used for the garlic and cheddar , I cut the salt back a little and increased the garlic
Smoked Garlic & Cheese Sausage
15-lbs ground pork, fine grind
1 1/2-lbs of crumbled old cheddar cheese
2-tbsp salt
1 1/2-tbsp Morton's Tenderquick
2-tbsp freshly ground black pepper
1 1/2-tbsp ground caraway
1 1/2-tbsp ground coriander
1 1/2-tbsp garlic powder
1 1/2-tbsp mace
4-cups ice water
1-cup skim milk powder
Mix together all the dry ingredients to ice water
Mix into meat, mix well
Add crumbled cheese and mix gently
Stuff into hog casings
Place in fridge overnight
Smoke using sugar maple for about 6 hrs at 150-180 F until the internal temp reaches 142 F
Quench in ice water and let hang at room temp for an hour
Vacuum pack and freeze
anyone have any thoughts on this recipe , good or bad ??
wish me luck , hope it goes well or I guess I'll have 25 # of dog treats for my Katie
click on the pics they get bigger
Attachment 9734
Attachment 9735