Recent content by Tejasmoke

Yep. I think I'll chunk it and try again another day. Luckily it is only 6 1/2 lbs.

I generally mix all of the ingredients with the water that I'm going to use (10% of meat weight) and pour that over the ground meat in a mixing bowl or pan. I mix by hand until I feel like I have good extraction and then continue mixing for another couple of minutes. After mixing I stuff the...

I haven't checked another link, but I am going to. I add the cure after grinding when I am adding the other ingredients. Normally I line up the ingredients that I'm going to be adding in the order that they are listed on the recipe. This particular sausage was made from a commercially available...

I made 3 different cured and smoked sausages a week ago. Today I pulled a link of each out of the freezer and put them on the grill until they reached an IT of 150°. As I was slicing into them I noticed that one of them was gray in color while the other 2 were the expected pink. I'm concerned...

I've tried this with a couple of rubs and a couple of seasoning blends, I haven't been satisfied with any of them. As others have said, a lot of the problem is the salt content. When you look at the nutritional label, the serving size is usually 1/4 tsp, or 1 gram, that usually equates to...

Got it. And again, thank you.

Thank you for taking the time and making the effort to respond. Now I'm going to put you on the spot! Would you care to offer some time and temp. guidelines that would apply to the cold smoking of sausage with cure #1? For example, could I smoke it two nights in a row, under conditions described...

Alright, all of that sounds good. I am in Texas and realize that I will have to wait until the conditions are right. So, if I am able to time it so that I can have the sausage ready (with cure #1) when night time temps are in the mid 40's and I smoke it overnight with the tube loaded with...

Either a pellet maze or one of those steel mesh, spiral shaped sawdust burning gizmos. My smokehouse is about 4' h x 3' w x 3' d, so I think there is enough volume in it to keep either of those things from heating it up too much, assuming the ambient temp. is low enough.

I would like to try my hand at making a batch of cold smoked sausage. I'm thinking a smokehouse temp. of about 70 degrees. Other than that I'm pretty unsure of what I need to know and do. Tell me everything.

Yep, a dedicated stuffer is well worth the expense if you are planning to make sausage fairly reguarly. I've got the 5 lb. model from LEM and am perfectly satisfied with it. I still use my #12 Chop - Rite 2 manual grinder and probably always will.

Excellent! I'm curious, did you get yourself a gram scale? If so, how did you like measuring the ingredients by weight instead of volume?

I'm 99.9% sure that is Jasbeth's recipe and instructions that he posted some time ago. Great job saving all of that. I'm sure he's going to be excited when he sees it!

I don't have any idea what the equivalent measurements in teaspoons and tablespoons would be, sorry! That being said, I'm going to agree with DougE's suggestion that you get a "jeweler's" scale capable of measuring small amounts of seasoning and spices. They are easily found and fairly...