Hot link sausage is stuffed!!!!

[padronman]

Finally!!! Got these all stuffed and ready for the smoker. Decided on leaving these in ropes and will smoke on the racks as you see here. Then once cooked I can cut to length and vacuum package them up.

Did a test fry and I am glad I adjusted the recipe as this was still nice and spicy but not "kick you in the face Hot"! I'll post the recipe if anyone is interested in it.

Thanks for looking

Scott

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• padronman
• Jun 11, 2017

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• padronman
• Jun 11, 2017

 

[crazymoon]

Scott,You are becoming a pro !

 

[b-one]

looks good so far,I'm to lazy and afraid to make my own sausages afraid I would eat too much!:biggrin:

 

[beardawg]

Yes, please post recipe.Thanks

 

[Bearcarver]

Great Start Scott !!

Can you open the coil up, so there's a little space in between so it gets evenly smoked all the way around?

Be back for the Money Shots!

Bear

 

[pc farmer]

Yea, Bear makes a good point.  Gotta have airflow.   Uncoil it some.

Waiting on the action shots.

 

[padronman]

Oh I did open the coil before I put it in the smoker!  Thanks for pointing that out Bear.  They came out very good and I will have to post pics when I can :) 

Recipe

7 LB Pork butt trimmed

2 Tbs black pepper

1 Tbs Cayenne

2 Tbs Smoked Paprika

3 Tbs Salt

1 Tbs Mustard seed "coarsely ground"

1 tsp Thyme

1/2 tsp ground Bay leaf

3 tsp Onion Powder

1/2 tsp White Pepper

1 bottle of beer

1 1/2 tsp Cure #1

10 whole garlic cloves (ground through small grinding plate)

Grind meat and garlic.  Mix beer with spices to make a slurry and add to meat.  Mix.....then mix again.  Oh and mix it.  Let rest from 1-4 days in a COLD refrigerator!  Stuff......and smoke till temp reaches 155-160F.  I used a mix of hickory and cherry wood!

Scott

 

[Bearcarver]

 
Oh I did open the coil before I put it in the smoker!  Thanks for pointing that out Bear.  They came out very good and I will have to post pics when I can :) 

Scott

Bear

 

[tallbm]

Congrats!

I can't wait to see some pics of the finished products.  

So, what were your biggest lessons learned so far after your first couple of sausage attempts?

I ask because it seems you had plenty of concerns, asked good questions, and took in lots of good info.  It seems things went fairly well but I know that there had to be a few sticking points to grind through :D