1st Lockhart-style sausage

[mr_whipple]

Looks right tasty! I had to look up Lockhart. Now I know.

 

[forktender]

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 looks absolutely KILL'ER!!!

I gotta make these, I can eat them until I make myself sick.

broozer
Question #1, What size casings did you use?
#2 And is there a preferred place to buy them?

Thanks a bunch.
Dan.

 

[broozer]

Thanks Dan. I used the home pack 32-38mm hog casings from the Sausage Maker. They're also called 'shorts' because they're kinda of the leftovers from the premium full hanks, and they are inconsistent in length & diameter. As I make more progress on learning sausage making, I'll probably step up to full hanks.

 

[pushok2018]

Very nice looking sausage! Well done!

 

[chopsaw]

As I make more progress on learning sausage making, I'll probably step up to full hanks.

Look through this thread and store your casings like this if you have the room .

How to handle natural casings

Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...

www.smokingmeatforums.com

 

[indaswamp]

The full hank is night and day difference in both quality and ease of stuffing....and most importantly, ease in loading onto the stuffer horn...

 

[HushyQ]

The full hank is night and day difference in both quality and ease of stuffing....and most importantly, ease in loading onto the stuffer horn...

Those babies look Awesome. Great Job. Take indiaswamps (any many others on this site) advice and get the hank. I started with the same ones you did and the hank from my butcher is WAAAY better. Can't wait to see your next batch.

 

[forktender]

Thanks Dan. I used the home pack 32-38mm hog casings from the Sausage Maker. They're also called 'shorts' because they're kinda of the leftovers from the premium full hanks, and they are inconsistent in length & diameter. As I make more progress on learning sausage making, I'll probably step up to full hanks.

View attachment 694948

Right on, I booked marked your thread, thank you.

 

[Buckeyedude]

Now that is a sausage party I would love to be at! Nice job!

 

[driedstick]

Dish me up,,,, them look great!!!

 

[okie sawbones]

What size plate(s) did you grind with?

 

[broozer]

What size plate(s) did you grind with?

I used store-ground chuck and pork for these because they were both marked way down. If I were to grind it myself, I'd probably go 1/8" plate to match the store grind.

 

[okie sawbones]

I used store-ground chuck and pork for these because they were both marked way down. If I were to grind it myself, I'd probably go 1/8" plate to match the store grind.

Okay, thanks. Probably a 3mm or 4 1/2mm.

 

[Dave in AZ]

Looks great!
I do use the Bull flour, it gives a great bind and lets you get up to higher BBQ level temps, 200-225f, without losing fat really. Mitchlich Spice in Spokane sells it, but suuuper expensive... and so easy to make, no reason to buy.

Here it is: equal parts flour from
Wheat ( I use whole wheat)
Rye
Corn (fine, not coarse meal)
Oat (I grind oatmeal in spice grinder)
Rice flour.

Recommended amount is 1-2%, I have done both and now use 1%. The bind is plenty strong and 2% isn't needed unless cooking hot, 200f or above. No flavor is detectable even at 2%.

 

[Dustin Dorsey]

Looks great!
I do use the Bull flour, it gives a great bind and lets you get up to higher BBQ level temps, 200-225f, without losing fat really. Mitchlich Spice in Spokane sells it, but suuuper expensive... and so easy to make, no reason to buy.

Here it is: equal parts flour from
Wheat ( I use whole wheat)
Rye
Corn (fine, not coarse meal)
Oat (I grind oatmeal in spice grinder)
Rice flour.

Recommended amount is 1-2%, I have done both and now use 1%. The bind is plenty strong and 2% isn't needed unless cooking hot, 200f or above. No flavor is detectable even at 2%.

I used it at 4%. It's just barely evident. I go it from nw butcher supply. The shipping was a lot cheaper

Ken's Bull Binder (per lb)

nwbutcher.supply

 

[Biggy1]

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

I see that you didn't add nfdm to it , what temperature did you start smoking at because those links came out perfect

 

[broozer]

I see that you didn't add nfdm to it , what temperature did you start smoking at because those links came out perfect

Sorry I'm late; here's the recipe & smoking temps: