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Smoked Sausage Disaster
The pineapple was fresh and was something I added and was not part of the original recipe. So that was probably the problem along with too much water. I did add the water a little at a time until I thought the mixture looked right. But I may have needed to work the mixture longer as well...- novice_smoker_Utah
- Post #23
- Forum: Sausage
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Smoked Sausage Disaster
The original recipes was a cure recipe. He basically said the amount of time the sausages will be between 40 degrees and 140 (I could be off on the high) is several hours and the cure would make sure no bacteria grow. I wanted to use the brown sugar + cure and bought some from REO spices and...- novice_smoker_Utah
- Post #11
- Forum: Sausage
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Smoked Sausage Disaster
Ingredients I used: 16 lbs of pork butt 9 lbs of beef brisket 5.5 ounces of brown sugar cure 1 pre measured (for 25lb of meat) packet of REO Cajun Sausage Seasoning Pepper Flakes Salt Free “So Garlic” seasoning 1 finely chopped pineapple I cut up the meat into chunks and seasoned with dry...- novice_smoker_Utah
- Post #7
- Forum: Sausage
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Smoked Sausage Disaster
Thanks Robert. The casings were natural hog casings recommended by the sausage maker. Temp was 220. Pellet grill. I failed to take a photo of the sausages on the gril. But here is a picture prior to grilling.- novice_smoker_Utah
- Post #3
- Forum: Sausage
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Smoked Sausage Disaster
Hi all. New to the forum. I failed miserably at my first attempt to make smoked sausage. I have all the equipment needed: grinder, mixer, stuffer and a pellet smoker. Followed a u tube recipe posted by Damon in Texas. My sausages disintegrated (meaning the casings fell apart and the meat...- novice_smoker_Utah
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- Replies: 24
- Forum: Sausage
