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Back In The Saddle Again (qview on Saturday)

post #1 of 19
Thread Starter 
So my last batch of sausage was horrible. Well kind of. Everyone that tried it enjoyed it but I knew it wasn't what I was shooting for. I knew how far off the flavors were. I knew how disappointed I was. I knew just how horrible it was. But yet everyone wanted more. It took me a month to shake off the discouragement of the last experiment but today I jumped back into it. Armed with some new recipes that I have been researching since that horrific day nearly a month ago. I am paying attention to every detail and not overlooking anything. The meat has been ground and seasoned. Tomorrow I stuff and smoke. I hope I am victorious. I need the win. biggrin.gif
post #2 of 19
Sounds like your determined. Cant wait to hear/see the results.
post #3 of 19
Just remember in sausage even mistakes can taste pretty darn good!
post #4 of 19
Thread Starter 
But the bitterness of disappointment can overwhelm the flavor created. icon_neutral.gif
post #5 of 19
suck it up Sally and get stuffing againPDT_Armataz_01_12.gif If you only knew the times I wish I had back-It's gonna happen.good luck tomarrow Joel.
post #6 of 19
Sure hope you win too....PDT_Armataz_01_37.gif
post #7 of 19
Good luck with your adventure tomorrow. Remember we all have "bad" batches, but most if not all are not that bad at all. Even most of my disasters have been tasty.
post #8 of 19
Thread Starter 
rotflmao Thanks Bob. biggrin.gif
Me too. Thanks ALX!

Thanks. I think my problem was that the results were 180* from what I expected. The sausages were indeed good but not what I had envisioned.
post #9 of 19
Good luck Joel, I got faith in ya.

post #10 of 19
Look at the bright side... you get to eat the results anyway...

We will be watching for your results and pulling for you...
post #11 of 19
Ya,, Raise the skirt sally,,,, Get back on the horse,,, My expectations are high!!
post #12 of 19
Thread Starter 
After being mostly disappointed with my last attempt at sausage I decided to try some new recipes and ditch the ones that I wasn't happy with. So Thursday night I cut up two pork shoulders and a chuck roll to make kielbasa, a medium hot italian, summer sausage, hot links and a country style sausage. Friday I ground and mixed the meat and seasonings for the hot italian, summer sausage, hot links and country style. I also sliced up 20 lbs of bottom round and marinaded it for jerky. Saturday some buddies came over to help. While they were here we also made 10lbs of chorizo and 5 lbs of breakfast sausage. I didn't have any white vinegar for the chorizo and used cider vinegar instead. Based on the results this morning I don't think I will use cider vinegar for chorizo anymore as it just wasn't the way I like it.

Summer sausage on top, jerky next to it and below, hot links and country sausage at the bottom. The weather made it difficult to smoke around here yesterday and today seems like more of the same. mad.gif

Beef summer sausage stuffed.

I wasn't paying attention and the summer sausage got up to 163* before I pulled it. Still tastes good though. I think next time I will use some buttermilk to see if I get a little more tang.

Hot links finished and ready for bagging:

Country smoked sausage also ready for bagging.

And perhaps the thing that I am most proud of so far from this weekend, the medium hot italian. These are incredible! We cooked some up, sliced em, and then had sausage and peppers for dinner.

Still got the cured pork to grind up and mix for kielbasa plus I have some more beef leftover that I am probably gonna use for another batch of summer sausage.

I feel that this weekend was mostly successful and wiped a lot of bitterness away. biggrin.gif
post #13 of 19
Thats a group of sausage Joel-Looks real good & happy to see you got some good results this time. Keep the wheels turning for what your gonna leave out or add next time.What season you use for the jerky?
post #14 of 19
Thread Starter 
I wish I would have made 10 lbs of the italian now. I think I could eat it for a week straight and not get tired of it.

It is a recipe from my grandmother that I have adjusted a bit and added cure to. It is very similar to Rytek's recipe.
post #15 of 19
It looks awesome PDT_Armataz_01_37.gif seems all we can do is play until we get it just the way we like and hope we wrote it all down correctly biggrin.gif
post #16 of 19
Hey Joel I hate to hear of the bad day at sausage and I too had a really bad day a couple of weeks ago with some sausage and I had to throw it out. but I will get back in there like you too will I know and we will both make some really good sausage again. This new stuff you have made look awesome and I'm ready now to make some more myself so you did a Great Job on yours and I will give it my best shot to.PDT_Armataz_01_34.gif
post #17 of 19
hey Joel, all looks great especially the close up of the summer sausage. Nice job!!
post #18 of 19
It all looks fantastic! Way to climb back on and turn it loose.
post #19 of 19
Lookin good Joel,,,, I am looking for a good proven italian sausage recipe.... Might have to pm you when it is time!!

I put my smoking off this weeken due to the cold temps. I need to make a wind screen to help out the gosm. Or just build that plywood smoker I have wanted for sausage...
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