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Sausage Noob need some help.

Discussion in 'Sausage' started by cmm5350, Dec 23, 2013.

  1. So I have a pretty cheapo electric meat grinder with a sausage attachment and it's the next thing I really want to give a go at.  Would someone give me a walk through for how to make some very basic sausage?  Recipe, casing selection, where to find cure #1, how to tie up the casing, should I hot or cold smoke, with what wood for how long?   I have a WSM 22.5 with sausage hooks and the AMPS for cold smoking inside of it.  Or if you could just direct me to another thread with the answers that would be fantastic.  I don't know what it is but something about sausage scares me to make it.  However I can't wait to try it.  Thank you! 
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      First, take a deep breath and relax. It's not that hard. What kind of sausage are you looking to make.?  A basic brat or breakfast sausage does not need cure. Simply grind the meat and seasonings together then cook/hot smoke to done temps when ready to eat. Smoked /ready to eat requires more time and curing. Please do some research on the curing process.

      Natural or collagen casings can be used in either case. Depends on what is available in your area.

      Hope this helps some! Keep asking questions when you are unsure. plenty people are willing to help.

  3. I would first decide what type of sausage you want to try and make first. Then do a search here and start reading. You'll get the idea on how and what needs to be done in a short time.  The answers to all your questions are here for the finding. LOL  Good luck and enjoy!

    Gander Mountain in Erie carries cure #1   It will be a LEM product labeled just "Cure".
    Last edited: Dec 23, 2013
  4. jump in and you will learn quickly ......... its easy ......... not rocket science ........... the easiest sausage there is to make is a basic breakfast sausage .......... ground up pork butts and spices ........ it dont get much easier 

    BTW .......... you will be eating sausage that is a MUCH better quality product than what you have been buying at the store.
  5. by your statement, i assume you have a sausage stuffer attachment for the grinder which uses the grinder auger to push the meat  through stuffer tube. If so, I'll warn you up front, they can be a PITA to use. it can be done but it just takes time and patience. if you decide to use natural casings, just do a search or 2 ((hog casing, natural casing, sheep casing for starters)) for casing info/tips that will make your sausage stuffing life MUCH more enjoyable. you can also go back through the pages of topics here in the sausage section skimming the thread topics for casing info, recipes, stuffing/stuffer info, (((( stuffer upgrades once you experience the grinder/auger/atttachment))))!! 
  6. Thanks everyone for the help.  So the one thing Im a little confused on yet is when to use cure and when not to use cure.  I want to start making some jerky too and I know you need cure in that but Im not sure why or why not.  
  7. mickey jay

    mickey jay Meat Mopper

    Cure in jerky is a hot debate over in the jerky forums. I have recently started using it in my own.

    You basically want to use cure anytime your cooking method doesn't exceed meat temps of 140 in four hours. There is a ton of reading on the topic in this forum. It's not a complicated concept, but you'll want to be sure you're read up on it because Cure isn't something you want to be willy nilly about.

    Grab a cup of Joe and park yourself in this forum for a morning. There are some real experts here.
  8. skully

    skully Meat Mopper

     theres so much info here, what are you trying to do different???  all you got to do is read, sticky's above and such, everything you want to know is pretty much here.  your asking basics??