OKay Here's the first of my christmas sausages. It as basic as it gets but everyone loves it!
It's Smoke turkey lunchmeat.
Simply brine a turkey with your favorite brine. Because it's smoked at low temperatures add some cure per pound of meat according to the manufacturer instructions. I my case it was just over 30 pound of turkey meat.
Remove from cure and soak in plain water for about one hour or however long it takes you to debone it.
Put it back in the fridge to chill it.
Cut it up into pieces about 2x3x2 inches more or less.
Sprinkle a packet of Knox gelatin over the meat and mix well.
Get a large casing 2 to 4 inches in diameter. I like 4 inch casings for turkey but they are hard to get in long pieces. I got lucky and bought out a butcher who went out of business and got 200 feet!
Tie off one end and sprinkle the inside of the casing with paprika I did one hot and one mild. It's mostly for color on the mild but taste great on the hot! It gives the sausage edges a nice red color and I think it looks pretty especially for Christmas. I did one a few months ago and sprinkled the inside with my poultry rub. That was really good too, but to spicey for some of my older family members.
Stuff the casings using whatever you can find. I have a colletion of large McDonald cups that are perfect for 4 inch casings - just cut the bottom out and stick it in the casing and drop the meat in.
Once the sausage it stuffed long enough to still fit in your smoker cut it off a few inches beyond the end and squeeze the meat down.
Hold the open end tightly in your hand and roll the sausage on the counter to work the air out. Some large casings have tiny holes in them some do not - you you don't see moisture weeping out poke tiny holes in the side of the casing to let the air escape or you'll have air pockets in the sausage.
Tie off the opening and let it sit in the fridge overnight.
Smoke at about 180°F degrees for about 4 hours or until an internal temperature 160°F is reached. I'll smoke it tommorrow and grind the meat for my salami.
Here's the pictures:
1 - Casings sizes Rear 6 inch, bottom 4 inch, top left 30mm, top right 21mm
2 - 30 pounds of Turkey meat brined and cut up
3 - McDonald stuffing tube
4 - stuffed sausages
It's Smoke turkey lunchmeat.
Simply brine a turkey with your favorite brine. Because it's smoked at low temperatures add some cure per pound of meat according to the manufacturer instructions. I my case it was just over 30 pound of turkey meat.
Remove from cure and soak in plain water for about one hour or however long it takes you to debone it.
Put it back in the fridge to chill it.
Cut it up into pieces about 2x3x2 inches more or less.
Sprinkle a packet of Knox gelatin over the meat and mix well.
Get a large casing 2 to 4 inches in diameter. I like 4 inch casings for turkey but they are hard to get in long pieces. I got lucky and bought out a butcher who went out of business and got 200 feet!
Tie off one end and sprinkle the inside of the casing with paprika I did one hot and one mild. It's mostly for color on the mild but taste great on the hot! It gives the sausage edges a nice red color and I think it looks pretty especially for Christmas. I did one a few months ago and sprinkled the inside with my poultry rub. That was really good too, but to spicey for some of my older family members.
Stuff the casings using whatever you can find. I have a colletion of large McDonald cups that are perfect for 4 inch casings - just cut the bottom out and stick it in the casing and drop the meat in.
Once the sausage it stuffed long enough to still fit in your smoker cut it off a few inches beyond the end and squeeze the meat down.
Hold the open end tightly in your hand and roll the sausage on the counter to work the air out. Some large casings have tiny holes in them some do not - you you don't see moisture weeping out poke tiny holes in the side of the casing to let the air escape or you'll have air pockets in the sausage.
Tie off the opening and let it sit in the fridge overnight.
Smoke at about 180°F degrees for about 4 hours or until an internal temperature 160°F is reached. I'll smoke it tommorrow and grind the meat for my salami.
Here's the pictures:
1 - Casings sizes Rear 6 inch, bottom 4 inch, top left 30mm, top right 21mm
2 - 30 pounds of Turkey meat brined and cut up
3 - McDonald stuffing tube
4 - stuffed sausages
