1st Lockhart-style sausage

[broozer]

I just finished my first batch, and it may be my best sausage yet. Perfect snap, nice and juicy, with that lingering back of the tongue black pepper heat with a hint of cayenne.

I used this recipe:
3 lbs store-ground chuck
1 lb store-ground pork
4 Tbsp kosher salt
4 Tbsp cracked black pepper
1 tsp cayenne
3/4 tsp Cure #1 in 3/4 cup cold water
Slow smoked over charcoal & post oak chunks in my Bronco drum to 155˚ internal.

 

[chopsaw]

Oh yeah . You nailed it .

 

[JIMSMOKES]

I'm real close to being able to start making my own sausage. Hope my first batch turns out like that.

 

[02ebz06]

Look terrific! Nicely done...

 

[SmokinEdge]

Looks like nice work there. Good looking texture.

 

[DougE]

Texture is nice, good bind, looks plenty moist. I'd say you nailed it. good job.

 

[Fueling Around]

Da bomb
Feature worthy

 

[indaswamp]

Oh yeah . You nailed it .

^^^^^Ditto what Chopsaw said!

And congrats on the carousel ride. Great looking links! Awesome color and good texture and bind.

 

[broozer]

Thanks everyone!

 

[tallbm]

I just finished my first batch, and it may be my best sausage yet. Perfect snap, nice and juicy, with that lingering back of the tongue black pepper heat with a hint of cayenne.

I used this recipe:
3 lbs store-ground chuck
1 lb store-ground pork
4 Tbsp kosher salt
4 Tbsp cracked black pepper
1 tsp cayenne
3/4 tsp Cure #1 in 3/4 cup cold water
Slow smoked over charcoal & post oak chunks in my Bronco drum to 155˚ internal.

View attachment 694694View attachment 694695View attachment 694696

Those look amazing! Can't wait to see the next smoke :D

 

[Dustin Dorsey]

Looks great to me! I made some without cure because that's what the Lockhart joints seem to do, and I now wish I had used it.

 

[Timber II]

That’s beautiful man!

 

[JLeonard]

Looks great!

Jim

 

[hog warden]

Actually had to look up Lockhart style. Salt and pepper by themselves about as simple as it gets. From there, one can branch out into many, many others. Hot guts takes that, plus garlic and onion powder. Polish Kielbasa.......plus garlic and marjoram. Italian is salt, pepper, garlic , fennel.....and if you want it sweet.......plus anise.

All of them start out so close to each other, yet by differing only in some subtle spice profiles it changes them so much.

But what I am curious about is the fire management system you used in the Bronco. How much charcoal and wood and what temps you ran the smoker.......and how you managed to maintain those temps? Kept fire at bay using dampers? I ask as I'm trying to get my UDS to do the same thing. Also working with the guys at Hunsaker smokers to develop a process for their drum smokers too.

The outcome looks perfect.......so you did something right.

 

[Dustin Dorsey]

Lockhart style is salt, pepper, cayenne. It's typically uncured and smoked hot. There's some debate but supposedly they use bull flour binder. It's tied in the characteristic C shape. Kreuz, Smittys and Blacks make it and the Blacks is slightly different from the other two.

This was my take on it.

Wanting to make some Lockhart style C-Link sausage

I've been making sausage for 5 or 6 years now as an extension of my barbecue hobby. I make a Texas style Hot Guts sausage and the Lockhart style is very similar. From what I understand it's salt, black pepper, cayenne. From what I've read they used Bull Meat Binder as well, or at least they...

www.smokingmeatforums.com

Hot guts is really also just salt pepper cayenne but some people add more stuff especially more modern interpretations. It's served in normal links. Most joints will do a "cold smoke" at about 150 and then re-smoke it at normal barbecue temps for serving.

 

[texomakid]

Those look fantastic! I've had sausage from Blacks as well as City Meat Markets in Luling & Giddings. I liked 'em all. I could smell & taste it just looking at the pics.

 

[Hijack73]

Boom baby! My next batch will basically be this. That's the kind of sausage I like.

I could eat a pound of it and nibble on another till I passed out!

 

[uncle eddie]

I wish I had a couple of pieces of that sausage right now...maybe even more than that :-)

 

[broozer]

Actually had to look up Lockhart style. Salt and pepper by themselves about as simple as it gets. From there, one can branch out into many, many others. Hot guts takes that, plus garlic and onion powder. Polish Kielbasa.......plus garlic and marjoram. Italian is salt, pepper, garlic , fennel.....and if you want it sweet.......plus anise.

All of them start out so close to each other, yet by differing only in some subtle spice profiles it changes them so much.

But what I am curious about is the fire management system you used in the Bronco. How much charcoal and wood and what temps you ran the smoker.......and how you managed to maintain those temps? Kept fire at bay using dampers? I ask as I'm trying to get my UDS to do the same thing. Also working with the guys at Hunsaker smokers to develop a process for their drum smokers too.

The outcome looks perfect.......so you did something right.

For the fire, I filled the charcoal pan level and start it with a Tumbleweed in the center. After I get about 1/4 white coals, I added two smallish chunks of post oak, load the sausages and close the lid. The exhaust port is always wide open, and I control the temp using the air intake. About 1/4 the way open (approx. #1 on the Bronco intake plate) settles in around 150˚, and I gradually open it up over the course of 3 hours, finishing around 220˚ for an internal temp of 155˚. I don't open the lid until my temp probe alarm goes off; makes for plenty of undisturbed brewski time...

 

[DEERMAKER]

I just finished my first batch, and it may be my best sausage yet. Perfect snap, nice and juicy, with that lingering back of the tongue black pepper heat with a hint of cayenne.

I used this recipe:
3 lbs store-ground chuck
1 lb store-ground pork
4 Tbsp kosher salt
4 Tbsp cracked black pepper
1 tsp cayenne
3/4 tsp Cure #1 in 3/4 cup cold water
Slow smoked over charcoal & post oak chunks in my Bronco drum to 155˚ internal.

View attachment 694694View attachment 694695View attachment 694696

Oh brother, that made me hungry instantly. Awesome texture, simple flavors... love it!