Second time is a charm hopefully

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Smoking Fanatic
Original poster
Jul 15, 2022
Brandon, Mississippi
Well, I was at the store and found a pork butt on sale for $6.84 so I had to get it and attempt for only the 2nd time in my life to make sausage. After deboning it left me with 5.5 pounds of meat. I am hoping the second time is a charm, and I followed all the procedures of keeping meat and implements cold. I made a small patty to test the flavor and I must say it's delicious. I used the recipe from two guys and a cooler for cheddar and jalapeno sausage but decided to use pepper jack cheese as a substitute for the jalapenos. I just started the smoking process after letting them sit in the refrigerator for 2 days. I have one question after smoking is finished how long do you leave the sausages in the ice bath? In my first attempt at sausage when I put them in the ice bath the sausages would float and then sink, so I was wondering does this cause the sausage to absorb water. I so appreciate any help on the ice bath. I put the percentages to the side so its easier to calculate based on the grams of meat.

2 guys and a cooler Cheddar Jalapeño sausage

500 g lean pork
200 g lean beef
300 g pork back fat. 1000g meat/fat
16 g kosher salt. .016
2.5 g insta cure #1. .0025
3 g black pepper. .003
5 g garlic powder. .005
1.5 g onion powder .0015
.5 g sugar. .0005
2.5 g chipotle powder. .0025
2.5 g Paprika. .0025
6 g mustard seed. .006
2.5 g red pepper flakes. . 0025
20 g nonfat dry powder milk. .02
.8 g sodium erythorbate optional. If you chose to not use this ingredient you need to let your sausage rest in the refrigerator overnight to allow the cure to work.
60 ml ice cold cream. .06
30 g diced jalapenos. .03
100 g extra sharp cheddar cut into small cubes .1


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I usually just soak them in the ice bath for 5 minutes or so then dry them and place in fridge uncovered for a couple hours to make sure they're dry.
The ice bath stops the cooking process and may help “set” the casing to the sausage. I usually leave mine in ice bath 15-20 minutes. Don’t worry about water getting in them, I smoke my sausage between 120-140F until I’m happy with color then into the SV to finish at 151F this usually takes an hour to hour and half. The sausage Are naked in the water with no problem. In this way I have perfectly cooked sausage with zero fat out, plus the water finish leaves the casing bite through and not chewy.
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Well I have to thank everyone. The second batch was totally different and wonderful. I made the sausage, the chipotle mayo, the coleslaw, the buns, and grew the cucumbers and it was incredible. Sausage had a perfect snap but the casing was tender after I soaked them 2 days. The texture was fantastic as well thank you all for all the help.


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Heck yeah Dan, welcome to the craft. Everything looks delicious. Stay after it, things will get easier and even better.
Thank you all. I followed suggestions from almost every one of you. I Can't wait till my new offset arrives from Bell Fabrication, I'm on the list, it will make smoking them a lot easier. I did not think my love for pork butt could get any stronger, I stand corrected lol. I will be hunting pork shoulder deals from now on. 5 deals like that and i got 28 pounds of sausage. I also did this today and it is like butta. Going to use the trimmed fat for Smashburger's for the family Monday


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About casings.....
once you get the hang of it, and know how much pressure you can put on it while stuffing, you can stretch the casings right up close to the breaking point so that the casings become very thin. This give a great snap when smoked.

It is also an art to knowing how full to stuff them when you will be twisting them. My advice there is to pinch the casing between your thumb and index finger as it comes off the stuffer. You should be able to pinch about 3/4 the way through the casing. this will give you enough room to twist the casings...and you can always just twist them a little more if the sausage is not tight enough.
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Thank you It was easier the second time dealing with the casing, but they also seem to be easier to deal with soaking them for 2 days first. first, try I timed the soak for 60 minutes. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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