Father's Day Sausage

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WstTxSmokes

Fire Starter
Original poster
Feb 17, 2024
48
101
Decided to make some sausage for Father's day. It came out really good! I used 100% brisket. Probably my best yet. I think the white pepper addition added a really good umami flavor. Used 10mm course grind.

Amounts per 1000 grams.
Salt: 18g
Cure #1: 2.5g
Course Black Pepper : 3.5g
garlic: 2.5
white pepper: 2g
paprika: 1.5g
chili powder: 1.5g

About half way through the smoke process.

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Finished after about 4.5 hours

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Letting them rest and bloom: Thought they had a really nice color.



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And the first bite!

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Looks beautiful! I'm really learning to appreciate white pepper in my sausages. Those look like they taste great!
 
Decided to make some sausage for Father's day. It came out really good! I used 100% brisket. Probably my best yet. I think the white pepper addition added a really good umami flavor. Used 10mm course grind.

Amounts per 1000 grams.
Salt: 18g
Cure #1: 2.5g
Course Black Pepper : 3.5g
garlic: 2.5
white pepper: 2g
paprika: 1.5g
chili powder: 1.5g

About half way through the smoke process.

View attachment 698973


Finished after about 4.5 hours

View attachment 698975

Letting them rest and bloom: Thought they had a really nice color.



View attachment 698976

And the first bite!

View attachment 698977
nice work!!
 
W WstTxSmokes look great! What temperature was the smoker at, mine like that style I always had a hard time staying below 180f... thx!
I kept it around 140 most of the time then bumped it up to 165 for a bit to get the final temp around 150. I’ve made the mistake in the past of fatting out my sausages so I watch my temps closely. Thanks!
 
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