- Joined Mar 10, 2013
I did the Nola Cuisine recipe. turned out really good. I knife cut half the shoulder in 1/4-1/2in pieces. I didnt have straight thyme so i used what's called Zaatar a middle eastern blend with a lot of thyme some rosemary and sesame. I got a new Weston 5lb stuffer Waaaaaay nicer than the kitchen aid. I think I actually have a chance at making some descent sausages. Im very excited!!! I smoked these in my fridge smoker. I put a smokedaddy on it that's making my life easier as well. I used Hickory chips instead of the traditional pecan, just because its what I had. I think I read the two woods are in the same family any way. I dried them at 130 deg. for about an hour and a 1/2. Then I bumped it up to about 150/160 for the remainder. took about 5 hrs for the 5lbs of sausage. I did cure them overnite before I smoked them. Im happy with the color and texture. the knife cuts really are worth it imo. Hope You enjoy the pics and thanks for checking them out.