Sausage newbie

[parkj5]

Hello guys. I am a newbie to sausage making. At least smoke sausage anyway. After a lot of YouTube and research this is a couple pictures of my first batch. This batch consists of deer and pork fat 80/20 mix. 25 lbs of jalapeno and cheddar, 25 lbs of andouille. The taste was great but the casings came out a little tough. I believe I started with my fire in the smoke house to hot.

 

[parkj5]

 

[SmokinAl]

"https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/
If you store your casings this way, they will have a nice snap to them. Hope this helps.
Al

 

[SmokinEdge]

Looks nice. Why don’t you tell us a bit about your recipe and process.

 

[GatorAGR]

Welcome to the wonderful world of sausage making. I started about 2 years ago and it's been great. Every batch gets a little better as I've improved technique and learned along the way. Super fun hobby though. You've found the place to go for help that's for sure.

 

[Gonna Smoke]

I too am right at 2 years into my sausage and bacon making journey and it's been a fun ride. Plenty of great folks here who are more than willing to help you along the path as they have helped me.

I don't have a smokehouse YET, but I'm curious as to what the chain in yours is for...

 

[parkj5]

I used the Legg's seasoning for both the flavors sausage. I added 2.5lbs of high temp cheese to the jalapeno and cheddar. The Andouille turned out amazing!!!! i started my fire in my friends smoke house and honestly didn't do my research to start out at a lower temp as i started out at 200 degrees. I used redoak firewood for the smoke. I smoked for around 4 hours temps would drop down in the 150 range as it needed wood every hour. I honestly know now after my fire has a good bed of coals to put green wood so it will burn supper slow and to keep my temps down. I am going on a Axis hunt in a couple of weeks and will make another batch and will take my learning from the last batch and lots of hints from you guys LOL.

 

[parkj5]

I used a friends smoke house that lives very close to me. He hot and cold smokes stuff. Honestly i have no idea what he does with the chain. he has stainless rods with hooks for bacon and sausage in it. My uncle made the comment i would have to smoke the chain a long time for it to taste good LOL..

 

[mr_whipple]

Nice! Its about time for me to get off my butt and make a batch or two. Ya... I bet that chain is a tough chew regardless of smoke time.

 

[hoity toit]

View attachment 730818

soak those casing overnight with a little bi of vinegar or lemon juice and a tablespoon of baking soda.

ht