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Hot link sausage is stuffed!!!!
Finally!!! Got these all stuffed and ready for the smoker. Decided on leaving these in ropes and will smoke on the racks as you see here. Then once cooked I can cut to length and vacuum package them up. Did a test fry and I am glad I adjusted the recipe as this was still nice and spicy but... -
Raw cured sausage mix question
This is good up to 5 days correct? I'm at day 3 and plan to stuff tomorrow. Stuff got in the way of sausage making greatness ugh. Scott -
My Andouille Recipe
So since Myself and the wife really really loved the flavor of this Andouille I thought I'd share the recipe for anyone who wants to try it. I took and combined what I liked about 3 different recipes. Additions, subtractions, etc. 6 LBS Pork Butt trimmed of all nasty stuff :) 2 tsp. Cayenne... -
Andouille finally finished!!!
Well it took its own sweet time lol. Got there. Water bath to cool down and now in a paper bag to bloom for a while. Thanks for all the help along the way!!! -
okay new question
I have cured texas hot link mix in the fridge......running out of time. Been in there for about 12 hours now can it wait till tomorrow to stuff and smoke? I think I know its fine just looking for guidance! Thanks Scott -
Andouille STUUFED!!!!
Not perfect but I'm damn proud of the results! A bitch to tie those little ends lol. Now to let sit for an hour then into the smoker at 110f to dry casings more. :yahoo::grilling_smilie: -
Test fry Andouille
So made a little patty and fried her up. Made sure temp was 155-160F and gave her a taste. I believe I nailed the spices. Some good heat but not overwhelming and a balanced flavor profile. Excited to stuff!!!! From the pics is the meat an expected color for a 14 hr rest? Color after... -
Newbie to sausage making.......some observations! LAP (long ass post)
Well I am now fully started on my first 13lbs of sausage. I have to say that getting started was a daunting task. First there was fear......"damn am I going to kill someone with tainted meat?" Second there was a fear of something new. Now, I've gotten really proficient at Butts, ribs... -
Newbie to sausage making.......some observations! LAP (long ass post)
Well I am now fully started on my first 13lbs of sausage. I have to say that getting started was a daunting task. First there was fear......"damn am I going to kill someone with tainted meat?" Second there was a fear of something new. Now, I've gotten really proficient at Butts, ribs... -
Second Butt turned into Hot Link mix
So I got 2 Butts in the package. 15 lbs total and after de-boning and trimming away the nasty stuff I got a pretty good yield (I think) of 6lbs of Andouille and 7 lbs of hot link mix ready to stuff. Both are in the fridge resting overnight and I will stuff and smoke em tomorrow. I'll try a... -
Prepping done for Andouille
Got my prep and grind done for the Andouille I am making! Trimming the butt was relaxing and now I have it ground, seasoned, and in the fridge for an overnight sleep. I did this with the standard coarse grind plate of my KA mixer. I didn't want to cut up chunks and didn't have a larger... -
Question about freezing sausage mix
I know I know I ask a lot of questions 128540 Anyway if I make a batch of say hot link sausage or Andouille can I freeze just the ground mixture in vac sealed bags then defrost and stuff later? If so.....can it be frozen with the Cure in it or should that be left out till ready to stuff... -
New Hakka sausage stuffer. 5-7 LB model
Got the new Hakka all cleaned and set up. This is a heavy duty piece of equipment and so far seems well worth the money. Came with 4 different sized stuffing tubes and it's 2 speed. Canister comes off easy and is a breeze to clean. I'm happy....so far! Also bought 15lbs of pork butt 128522... -
Leftover Brisket? Uh huh
What do you do with leftover brisket? Make brisket and eggs with cowboy beans. It's what's for dinner 128522 -
Fresh Sausage (no cure) long term storage?
So I understand all about Cured Sausage for smoking. Now if I want to make some Chicken and Cranberry sausage (fresh) can I then link it.......and Vacuum seal it and freeze it? I think I know the answer to this but just wanna make sure because I can't eat 10-15 lbs of sausage at once LOL... -
Question about Fat
So doing a rather large full packer Brisket and will be trimming off a lot of fat. Is this fat that can be frozen and kept for using in sausage making or is it too tough? As someone pointed out that this new hobby will make me think of these things :) Thanks Scott -
Last piece of the puzzle arrived!
Got my Hakka 5-7LB sausage stuffer delivered today. This is one beefy unit. Solid and from what I have read it works well. Can't wait to make my first sausage. Thinking Andouille 128522 -
Sausage making question....
Good morning SMF peeps! So I am going to start making sausage. I have read books, online posts, watched videos and am ready to start my adventure. I have a couple quick easy questions... 1. I read in several places that if you are going to smoke your sausage to NEVER do it without using... -
Fresh Yellowtail!!!
Smoking up some fresh yellowtail. Brined for 24 hours. Rinsed well. Added a little of my rub and into the smoker for 1.5 to 2 hours. Going to make Fish Dip out of it YUMMMMMMM. Smoking with a small chunk of Pecan. Enjoying a Firestone Walker Pale 31 to make it all worth while!! -
Couple of quick questions
Good morning good people. Couple questions. I have had my Belly in Pop's Brine for 10 days and I am ready to smoke those bad boys. I am going to rinse them good before smoking and do a quick fry test as well. I am going to hot smoke it not cold. My questions are this 1.) Is a pellicle...
