I know its not the time of years for sausage making, but I had the best of reasons. Last week I opened my last cryo-pac and there is only one link left. LOL So it being nigh near 95 degree today I am out smoking.
I didn't think to take pictures in the beginning, Doh!
I boned and ground up a butt. I untangled and flushed some natural casing checking for holes and/or tears and placed in a bowl of water in the reefer.
I ground up the meat, mixed in the seasoning and it too went back in the reefer.
Last night I added a bit of cure and cranked out some links, I finally took a picture here. LOL
And into the reefer overnight to dehydrate the skins a little.
Today I fired up the smoker, to 275 preheat. I loaded an A-MAZE-N expandable tube smoker with pecan and apple. I also loaded the masterbuilt cold smoker with pecan shells and never used them.
Into the smoker to dewater a little and get a better dry off.
Note that oval smoker tube! It smokes copious amounts which is good because I have the vent wide open and the door on latch (cracked). That is to allow the most evaporation possible. But upi must watch your temps closely.
So we are starting to take on a little color, its time to shift the temperature probe from chamber to sausage IT. Do not want to go over 120 and let the fat render.
Well I didn't pay attention.... Doh, sausgae got to 135 when I caught it. Left the door wide open and waited till the IT dropped to 120 before smoking again.
I got 4 good hours of smoke out of 5 hours of smoking. It smells good, but I can feel the sausage did render some.
Will attempt a second smoke tomorrow, I usually smoke anything cured twice. I will cook the sausage in my electric roast before smoking. Don't want to chance anyone getting sick, I don't think it would happen but and once of prevention yadda yadda yadda........
Tonight for supper its Jambalaya.
Before you ask, I can't in good conscience share the spices. I will say this if you look at the NOLA recipe section the sausage recipe there is very similar.
I didn't think to take pictures in the beginning, Doh!
I boned and ground up a butt. I untangled and flushed some natural casing checking for holes and/or tears and placed in a bowl of water in the reefer.
I ground up the meat, mixed in the seasoning and it too went back in the reefer.
Last night I added a bit of cure and cranked out some links, I finally took a picture here. LOL
And into the reefer overnight to dehydrate the skins a little.
Today I fired up the smoker, to 275 preheat. I loaded an A-MAZE-N expandable tube smoker with pecan and apple. I also loaded the masterbuilt cold smoker with pecan shells and never used them.
Into the smoker to dewater a little and get a better dry off.
Note that oval smoker tube! It smokes copious amounts which is good because I have the vent wide open and the door on latch (cracked). That is to allow the most evaporation possible. But upi must watch your temps closely.
So we are starting to take on a little color, its time to shift the temperature probe from chamber to sausage IT. Do not want to go over 120 and let the fat render.
Well I didn't pay attention.... Doh, sausgae got to 135 when I caught it. Left the door wide open and waited till the IT dropped to 120 before smoking again.
I got 4 good hours of smoke out of 5 hours of smoking. It smells good, but I can feel the sausage did render some.
Will attempt a second smoke tomorrow, I usually smoke anything cured twice. I will cook the sausage in my electric roast before smoking. Don't want to chance anyone getting sick, I don't think it would happen but and once of prevention yadda yadda yadda........
Tonight for supper its Jambalaya.
Before you ask, I can't in good conscience share the spices. I will say this if you look at the NOLA recipe section the sausage recipe there is very similar.
