My first smoked sausage

[JIMSMOKES]

Everything looks great! Would love to learn how to make sausage.

Take the plunge and do it. It's stressful and relaxing.

 

[Winterrider]

Looks like you've been doing it forever. Great work . . .

 

[JIMSMOKES]

Wow thanks for the ride. Never figured I'd start this. Just wanted to thank Eric for the guidance!
This place is Awesome!

 

[Fueling Around]

Nice
I started with bulk sausage (not stuffed) years ago.

 

[DougE]

Nice work and congrats on the spinner ride!

 

[Gonna Smoke]

Great work Jim. I am now into my second year of making sausage and bacon and there's no turning back. The help I received from Eric SmokinEdge , John Fueling Around , and Doug DougE along with others, has been invaluable to me.

I also have made Eric's BF ham and it's a keeper, but didn't last very long, so I'm off to round 2.

Just a couple of pics...

Both loins were cured with the same spice mixture, but the loin on the right, per Eric's suggestion, was coated with the same spice mixture before smoking. We liked them both so maybe give that a try next time...

 

[JIMSMOKES]

^^^ Wow amazing the one on the left look identical to the one I did. Only reason I didn't dust mine with the same mix is I wanted to try it with just the injection.
I will be doing a lot more curing and sausage now.
Eric created a monster in me now. I'm already planning for a smokehouse build as soon as the summer heat is gone.

 

[crazymoon]

JS, very nice job on the smoked goodies, you are hooked now ! :)

 

[Fueling Around]

Congrats on the feature.
This is wonderful obsession

 

[millerbuilds]

Amazing cook Jim! Nice work, it all looks delicious!

- Jason

 

[JLinza]

Im late to this party, but it all looks great Jim. Nice work

 

[Smoking Allowed]

One day I'm going to do this. Looks great.

 

[hoity toit]

I've played with some breakfast sausage and been wanting try a SS. Well few weeks back SmokinEdge offered up a BF ham recipe to members. He was gracious enough to even send it to a newbie. I chose to try a loin first.
So my plan was to do it along with some bacon. Just so it would have company in the smoker. Well PB ended up being way to thin for bacon. Now loins didn't have a smoke buddy. So ask Eric about a sausage recipe and I wanted it spicy and he delivered!
Only pics I ended up with was on the smoker.
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The hams turned out amazing
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He also hooked me up with his Cumberland breakfast.
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Insert chit eatin grin here. I'm hooked!

Nice work and worthy of a ride on the Carousel. Any other help or questions you might want, just ask. We are all in this darn meat hobby (cult) together.

HT