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1st fatty smoke on! w/qview

post #1 of 13
Thread Starter 
Decided to try one out. Made a marinara. I went a little heavier on the spice than normal since it was going to mix with the meat fats and so forth.

Made the sausage from pork shoulder I ground myself, and added the normal spices. Added the marinara, thin slice ham, mozzerella, cheddar. I wanted to add spinach but the wife had a salad for lunch lol

Rolled as per the great instructions on this forum

20 minutes in the freezer, and a shake of uncle tony's on top and in the smoker now with 2 lumps of charcoal and some apple wood. Going to try it at 300 for a crisp outside.

Stay tuned!
post #2 of 13
Looks great so far Fourthwind! I like that you ground your own meat.
Excellent job on the bacon weave too.
Looking forward to the final product.
post #3 of 13
Thread Starter 
sitting at 160 right now. :)

I got a 1 1/4 HP grinder from my family as a Christmas present last year. It will flat grind up a 10lb roast in minutes flat. I stuff it in 1 pound meat bags, and use the metal hog rings to seal. Last forever in the freezer, and the flavor you get out of making fresh sausage from good ground pork is soooo much better. It's certainly worth the effort.
post #4 of 13
Nice job Fourth. that looks great. Nice weave
post #5 of 13
Thread Starter 
Pulled at 166.

Here is the slice view. Damn tasty stuff! I can't believe the flavors, and I can't wait to try other combo's!
post #6 of 13
Looks great congrats on the first of what I'm sure will be many more
post #7 of 13
Excellent fattie, well done Fourth! points.gif
post #8 of 13
Looking good PDT_Armataz_01_37.gif
post #9 of 13
Great lookin' fattie, nice job.
post #10 of 13
Wow, I have been considering getting into sausage-making, and this is just another reason (as if I really need another reason). Great looking Q-View. Great looking fattie.

Did you find that the extra spices in the sauce was a good thing?
post #11 of 13
Thread Starter 
Yes I do believe it was. My basic marinara is Tomato sauce, fresh crushed garlic (key ingrediant that has to be fresh cloves crushed) little EVOO, salt, pepper, red pepper, basil, and oregano. I added 2 large cloves instead of one and about 1/2 tsp of red pepper flakes instead of a 1/4. you could barely taste the sauce, and I put a lot on. I think I will either add some red pepper flakes to the sausage, or more to the sauce. Now keep in mind that the sauce was way to strong for pasta, but I think when it melded itself with the fats, it got diluted a lot

Here is the recipe for the sausage. I don't add the sugar or syrup very often, and did not when I made this fatty.

Breakfast sausage:Ingredients: per 1 lbs of ground pork (pork butt)

1/2 teaspoon of marjoram
1/2 teaspoon sage
1 teaspoon of thyme
1/2 teaspoon of red pepper flakes
1/8 teaspoon of cayenne pepper
1 tablespoon maple syrup or 1 teaspoon of brown sugar (optional)
1/2 teaspoon of kosher or sea salt
1/4 teaspoon of black pepper
post #12 of 13
very nice, FW!
post #13 of 13
great looking fatty, and when made outta your own sausage that means its twice as good minimum. nice job bud!!!PDT_Armataz_01_34.gif
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