Smoked Sausage ~ Foamheart

[foamheart]

OK, I will start by saying its 5 o'clock here, because I say so!



This is 15 pounds of cajun smoked hot sausage, no I don't have an available recipe. Its owned by a local friend that is a "Gourmet" butcher but if you called him that he's as whats it mean? LOL I won't five it out. He makes his living off it and his other recipes.

 

[foamheart]

OK, so I brought it inside! My gorilla fingers is hitting too many wrong keys! so I pick up here where I left off above!



I brought in and cooked it in the roaster (150 IT) The roaster is a much more precise way to do it.



When 150 IT into the ice bath quickly



Then dried and into the reefer overnight.



This AM (Note the tray its on)I put the sausage back in the smoker for a second roung of smoke. If you have never done this, people will beat a path to your door for it. Double smoke anything that has any cure in it!



It is so hot and humid, and the sausage even after sitting out an hour of the counter is tripping enough condense to float a boat!



Can you not see the color difference?



Sister came by today, Monday is her birthday, its her favorite cake. I sent it home with her. Again does that tray look familiar?? <Chuckles>

I am going to go get the sausage now, for the final reefer visit, And mix another pint jar!

Be right back!

 

[Rafter H BBQ]

That sausage looks top notch Foam, very nice! Good to see the pitmaster is staying hydrated!

 

[drdon]

OK, so I brought it inside! My gorilla fingers is hitting too many wrong keys! so I pick up here where I left off above!

Plus it's 5 O'clock!

Good looking smoke there Sir. Gonna have to try a "Double Smoke".

 

[6GRILLZNTN]

Dang that looks tasty Foam. Like you, "drink" thirty comes a little early around here during the weekend.

 

[foamheart]

I did fix another drink against my better judgement! LOL.....

 

[foamheart]

OK, here we go again. LOL

In the smoker again this morning, that just before lunch actually.



Couple a of hours of smoke, taking on evenm more color and that smell! OMG!



About 4 more hours total today, it smells better than it looks.



It may not be my best ever sausage, but it'll dang sure do till I find it.



And we have the Bear view......... MIghty tastee, spices are right, hint of heat (cajun heat), I'd give it at least a 9 out of 10. And a couple more drinks it will be at least an 11 out of 10...LOL



if it has cure in it, double smoke, andouille, hams, bacon. tasso, hocks, sausage, etc etc etc........ That double smoke requires you to wait one day longer but it is really worth it.

OK, I am done for now. Baby Sister brought more beets when she got her cake, what a trade right? This week will be pickled beets! OMG better and more versatile than candy!

 

[foamheart]

That sausage looks top notch Foam, very nice! Good to see the pitmaster is staying hydrated!

Thanks my friend

I started hydrating yesterday....LOL Its 95 degrees w/ 100% humidity. Miserable hot! They have that red dress run in New Orleans today and I bet the bars are full and the streets are bare...LOL

 

[drdon]

It may not be my best ever sausage, but it'll dang sure do till I find it.

Send some here....I'll let you know! LOL

 

[foamheart]

Plus it's 5 O'clock!

Good looking smoke there Sir. Gonna have to try a "Double Smoke".

If it has cure, double smoke is the way to go. Yes you have to wait another day, and you still have to watch that chamber temp closely, but you did it the day before so its easier. Its an amazing difference. All I can say is try it you'll love it.

 

[foamheart]

Dang that looks tasty Foam. Like you, "drink" thirty comes a little early around here during the weekend.

Thank you kindly. I was a pedlar in another life and now I try to taper down my hydration enthusiasm. BUT its sooooooooo hot and humid. The lipped salt, the ice, the...... oh well, its a good drink!.

 

[drdon]

...you still have to watch that chamber temp closely

As far as.... too hot too fast, or just too hot, or not hot enough?
By the way, I apologize for not telling you HOW good this looks. Jealous of your talents sir.

 

[smokerjim]

that stuff looks great!

 

[foamheart]

As far as.... too hot too fast, or just too hot, or not hot enough?
By the way, I apologize for not telling you HOW good this looks. Jealous of your talents sir.

You have your choice, you can cook while smoking which is a masters level technique IMHO to get it right. Or you cans smoke, maintain a non-rendering temp, say less that 130 (I generally try to do less than 120) then I use the roaster to cook the meat. About 130 to 140 IT your fat will start to render, not good.

You don't need to cook the meat if you are going to freeze it. But if you might give some away (insert a laugh here), I couldn't take a chance on getting some one sick. Using the roaster or a large pot on the stove is more precise than in the smoke house unless you have done a lot and know exactly what to expect to see from the chamber.

And thank you.

 

[foamheart]

that stuff looks great!

Thank you kindly. It smells as good as it looks.
Tomorrow AM it'll be cryo-vac bags of sausage and boudin, the hocks are already in the reefer! Fun week but I seem to run out of gas faster than I used to.

 

[normanaj]

Must be 5 o'clock,nothing like some good "smaked" sausage!

 

[foamheart]

Must be 5 o'clock,nothing like some good "smaked" sausage!

Yes yes yes, LOL I saw Iron Maiden in Charleston (I think), in the late 70's. What a memory shot! I was home ported there in the service.

 

[normanaj]

Yes yes yes, LOL I saw Iron Maiden in Charleston (I think), in the late 70's. What a memory shot! I was home ported there in the service.

Nice!

 

[Bearcarver]

Alright !!!
Love Me some Smoked Sausage!!
Yours Look Great, Foamy!!
Nice Job!
Like.

Bear

 

[foamheart]

Alright !!!
Love Me some Smoked Sausage!!
Yours Look Great, Foamy!!
Nice Job!
Like.

Bear

Thank you Brother Bear

And thank you for teaching me about double smoked. I hope Ms. Bear and the Baby Bear and his family are all doing well.