Sausage Weekend

Discussion in 'Sausage' started by paul catt, Feb 7, 2015.

  1. paul catt

    paul catt Smoke Blower

    Hey Guys and Gals

    Its been a while since I have made Sausage and I'm out...and the GF is complaining ..you remember her ... she is the one that was complaining when I bought the grinder stuffer slicer ... [​IMG]   Now I have to keep her supplied with Italian sausage (extra fennel)

    So I found this on sale



    They are nice Butts ..I kind of wish I was making pulled pork with them ...That's my Bubba Blade ...its called a 9 inch stiffie ...ya I know ..


    13 lbs for Italian and 6 lbs for Kielbasa


    Spice Mix for the Italian



    Mixed and in the fridge tonight


    Kielbasa mixed up

    Test frying the Italian ..(added more salt and fennel)



    Kielbasa


    ready for the smoker in the morning

    Started grinding and stuffing the Italian ....I didn't think it would ever end ...



    13 lbs  will wrap it in the morning

    Morning time ... Kielbasa in the smoker ..150 degrees 2 hours apple and cherry  then a hour of maple  


    I was real Disappointed with the smoke ..the flavor was ok but the color sucked   the MBES just don't make enough smoke at 150 degrees ...so I have just ordered a amaz pellet burning and about 3 lbs of pellets


    Boiled to 160 then a cold water bath ... on to sealing ...this is almost like work



    I really thought that 13 lbs would have made more than 11 packs (4 in each pack)


    This is a Christmas present from the GF [​IMG]  Replacing the one I have had for 25 years ...(the sealer not the GF)


    All and all wasn't too bad  the Italian came out great ... the Kielbasa could have been better will make it again when I get the amaz-n Pellet burner and hope for better smoke and yet again I need to add more garlic to the kielbasa or use something different than garlic powder ...  

    and ...I've just been told she is out of Canadian Bacon ... [​IMG]
     
    crazymoon likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Paul, morning.....   At least you have a GF that is totally understanding..... and you found the way to her heart.... through her stomach....    LOL....

    Great looking grub, by the way....  

    Dave
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    PC, nice looking sausage! You will love your AMNPS as much as your GF! [​IMG]
     
  4. Nice looking stuff,  You guys are killing me I want to start doing all that

    Gary
     
  5. 4x15mph

    4x15mph Fire Starter

    Paul, 

    Can you tell me what you used for the italian spices?  I want to make some italian sausage tomorrow.

    Also, pork tenderloin would be too lean to use for sausage, right?  
     
  6. paul catt

    paul catt Smoke Blower

    Hello 4X 

    I use ale lovers formula located here

    http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

    I add some cayenne Pepper  and I all most double the fennel ...also I use a mix of seed fennel and ground fennel

    Now as far as the tenderloin ... you can use it  the formula has a meat to fat ratio built into it  this being said ... I like a nice butt cause the fat to meat to me is fine in a nice boston butt   I got these butts at $1.69  a pound  ... right now lions are running 4 bucks a pound  even at Sams Club
     
  7. paul catt

    paul catt Smoke Blower

    Morning Dave

    It was funny cause she was convinced I was going to kill everyone with the pink salt ..Once I made her some Canadian Bacon ... she was convinced  and has never looked back
     
  8. paul catt

    paul catt Smoke Blower

    Hello Moon

    I am looking forward to it ... will any food grade pellet work or do I need to buy them from the company that makes the AMNPS
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I buy all my pellets from Todd because he is a member here....developed the AMNS,AMNPS,AMNTS with the help of our members....   He's a small "one man" business....  he has sales very often, gives members good deals...   He supports the forum with free stuff .....   He answers the phone when you need help....   AND, his pellets are not made with "filler" wood.....   

    I buy 25+ pounds periodically and get free shipping...  I can get a selection of different woods....   

    His Amazin Matz are exactly that...  great to cook with....   I use them in my dehydrator to support sticky/sugary fruits....  keep basil leaves in line...    All of his products are geared toward MY needs and uses....   For me, there is no need to search around for a product that may or may not meet  his quality....

    There you go.....   an unsponsored, unpaid endorsement for some of the best products on the market......
     
    Last edited: Feb 8, 2015
    woodsplitter and paul catt like this.
  10. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Any pellets made for meat smoking will work, but they have a nice selection of different species of wood at A-maze-n.
     
    paul catt likes this.
  11. Yep, I'd buy from Todd

    Gary
     
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  12. paul catt

    paul catt Smoke Blower

    Thanks guys   I'm glad to know that about Todd and sounds like I will be ordering some mats ...I wish I had known this yesterday lol   they doo look like they worked good for you Dave in your beef rib post
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    PC, Ditto on what Dave said. Todd is a class act ,sells quality products and stands behind them !
     
  15. inkjunkie

    inkjunkie Master of the Pit

    Outstanding. Can't go wrong with Todds AMNPS. Bit of a learning curve, keep in mind that there is more than one way to skin a cat.
    Didn't read all the comments so if this has been covered I do apologize....did you use a spice package or did you mix your own "brew"?
     
  16. dwaytkus

    dwaytkus Smoke Blower

    I have one of those 9" stiffies      [​IMG]       

    Awesome knives!!!!

    And that is some great looking sausage too!
     
    paul catt likes this.
  17. reinhard

    reinhard Master of the Pit OTBS Member

    HA Ha 9 INCH STIFFIES.  ya I know that type of knife also.  It was always personal preference with those blades, stiff or flexible blades.  Great work on the sausage.!!!!  Reinhard
     
    paul catt likes this.
  18. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    OK... So I down loaded the calculator.. but it won't let me enter anything, anywhere.... where are you suppose to enter your numbers ?? There are already numbers present... for pork it has 11.00 lbs... fat= 1.57 lbs.. and so on... I click on any of the boxes but it won't let me change any numbers....
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I can change the meat amount then the rest will change on its own according to the number you put in for meat.
     
  20. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Nope.. nothing works for me ... It's probably my computer ... been having issues with it lately.. keeps locking up on me and have to do a hard boot.... not computer literate so I have no clue what's going on ...
     
    Last edited: Feb 10, 2015

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