Smoked Sausage

[danbono]

Hi All I will be smoking either a Pork Butt or a Brisket soon. I was just wondering IF I could smoke some fresh sausage,the sausage has NO cure.

I'm thinking with OUT any cure, IT has to reach 140 in 4 hrs, then on to 160. The smoker temps should be around 200/275.

Also would like to try makingf some Texas HOT links that aren't too HOT?. Thinking of using beef chuck roast.. Any idea's/thoughts on the links?

Thanks Dan

 

[bmudd14474]

Yes you can you just have to hot smoke it and get it above 140 in 4 hours.

 

[danbono]

Hi All

 Any one out there have any idea's/thoughts, on my NOT so hot links?  Pork or Beef? Would like to try to smoke some sausage.

Just put some fresh sausage in the smoker at 240*, 1 1/2 hrs later checked the temps ,was 176, that was fast.Tasted real good, I'm the thinking the cured smoke sausage will be much better?

Thanks Dan

PS Mortons Tender Cure, can IT be found at local supermarkets?

 

[boykjo]

alright Dan.... Is there something wrong with your finger................ you know the rules.....lol

ThisThreadIsWorthlessWithoutPictures.jpg

• boykjo
• Sep 2, 2012

 

[danbono]

Hi I ony tried 2 pieces in the smoker, they were gone fast, NO pics..Sorry next time.

Dan

 

[daveomak]

Hi All

 Any one out there have any idea's/thoughts, on my NOT so hot links?  Pork or Beef? Would like to try to smoke some sausage.

Just put some fresh sausage in the smoker at 240*, 1 1/2 hrs later checked the temps ,was 176, that was fast.Tasted real good, I'm the thinking the cured smoke sausage will be much better?

Thanks Dan

PS Mortons Tender Cure, can IT be found at local supermarkets?

  Dan, evening.... It is time you moved to cure #1.... You have more control on your finished product and you don't need the nitrate in short term cured products...  Sausage Maker has it... Midwest has it... LEM has it....   You only use about 1 gram per pound give or take....  These are the same folks donating the smoker for the current throw down....  They have all the supplies you need for making anything.... Check out their website....  I have their D-10 dehydrator and it is awesome... I use several of their seasonings and have used their casings also....     Dave

http://www.sausagemaker.com/meatcuring.aspx

 

[doctord1955]

X 2

 

[danbono]

Hi Dave

Care to explian this to a Newbee sausage maker.

"It is time you moved to cure #1.... You have more control on your finished product and you don't need the nitrate in short term cured products... 

What the difference between  cure # 1 and Mortons Tender Cure? I will be only making small batches/5 lb of the smoked sausage..Still looking for a recipe, that is not too hot and contains beef.

Thanks Dan

 

[daveomak]

Dan, morning....   Morten's Tender Quick has nitrites and nitrates in it....  Nitrates is used to cure stuff like salami, summer sausage etc that cure at higher temps... in a controlled environment of temp and humidity, for a long period of time....

Nitrites in cure #1 is used to cure at 36-40 deg for a short period of time.....

Curing and smoking food can be fun and a worthy hobby...  It can also have it's downside...  If not done properly, temps, time, correct measurements of curing ingredients, cleanliness etc, it can make the consumer ill and even worse....  

This is a hobby that, when you start, education is important.... 

Dan, on the chance I may sound like an a-hole, which is not intentional, you need to read and re read several articles on curing meats... take notes as it is confusing....  There are different amounts of cure for different finished products... how you cure them etc....

Here are a few pamphlets that are good...  Others will add to this list for you to read....  Please return with specific questions for our members to answer... there is no general rule to curing meat except for one... get educated... 

Feel free to PM me..... I am here to help you get through this...   Dave

http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf

http://www.wedlinydomowe.com/sausage-making/curing

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

[diggingdogfarm]

Classic Texas All-Beef Hot Links

1000g beef chuck
420g fatty beef
80g beef suet

15g minced garlic
5g coarsely ground black pepper
22g kosher salt
4g crushed red pepper flakes (or to taste)
2.5g Cure#1
4g white sugar (optional)
80g ice water

Cube meat and add all ingredients except water.
Hold in fridge for 48 hours.
Grind twice through 3/8" plate.
Add water and mix until sticky.
Stuff into hog casings and form 6" links.

Gently hot smoking over mesquite or oak is what gives this sausage it's unique character.

HTH

~Martin

Edit: like an idiot, I forgot the salt!!! LOL It's fixed now!!

 

[danbono]

Hi All

Martian: No Oak or Mesquite here., would Hickory,Apple,Pecan or Cherry work just as good.Can just fatty chuck work, or maybe some pork?

Dave: Thanks for the links about curing, will continue to research before trying the smoked sausage. Cure#1 and Mortons TQ, now I know the difference.

It's onto cure#1 for sure.

Now just have to gather some information about the smoking process.

Thanks Again Dan

 

[danbono]

Hi All Just seen that Cure #1 has 96 % salt. Recipe calls for 5 teaspoons of salt also, seems like alot of salt to me?

Thanks Dan

 

[diggingdogfarm]

Hi All Just seen that Cure #1 has 96 % salt. Recipe calls for 5 teaspoons of salt also, seems like alot of salt to me?
Thanks Dan

Actually, the salt level in that recipe is relatively low, ~1.54%, (35/2267.95=0.01543243898675015) a lot of sausage is made in the 1.8% to 2% salt range.
It's definitely best to use weight measurement rather than volume.

Hi All
Martin: No Oak or Mesquite here., would Hickory,Apple,Pecan or Cherry work just as good.Can just fatty chuck work, or maybe some pork?
Thanks Again Dan

You can use any wood you wish.

Beef chuck and pork butt should work fine, I would shoot for at least 30% fat.


~Martin

 

[danbono]

Hi Never tried the package sauce, or saw it in the supermarkets. Fresh is always much better.

Thanks Dan

 

[danbono]

Hi All The process for smoking sausage, here is what I gathered so far.Any one would like to add, please do.

1. Air dry sausage for 2 hours.

2.Smoke at low temps 120-140? no wood for the 1st hour

3. Add wood raise temps 10 degrees every hour till IT hits 160.

4. Cold water bath, to stop the temps.

Thanks Dan

PS Thinking of purchasing a Grizzly 5lb stuffer..http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252

 

[danbono]

Hi All Today I hot smoked some sausage..The Italian ones I made a few weeks ago came out great/nice color and texture.

The ones I made the other day came out mushy like, as far as texture goes, more fat?.

They were made out of 1/2 lb chuck, 1/2 lb brisket/ 1lb pork. They also didn't color up good, some  had the reddish tint to them the others NOT so much, hope you can see that in the pic.

Smoked with apple wood for 2 hrs,IT 160. at 225/250.

Thanks Dan

PS What can I do about the texture of the mushy/grainy sausage.Recipe is in post #10

 The 3 on the bottom of the pic came out reddish

DSC01376.JPG

• danbono
• Sep 11, 2012

The Italians came out really good color n texture.

DSC01364.JPG

• danbono
• Sep 11, 2012

 

[daveomak]

Dan.... Looks like you are one of the experts now....  Looks good....  I think I can taste them......   

about the Grizzly stuffer....  I have one and it works very well....  I have taken note of the plastic gears and I lube the "o" ring with crisco and spray the entire inside with "pam" or something similar....  Just trying to make stuff "slip and slide"....  Very little meat left in it, maybe a Tbs or 2 in the botttom....  It is so much better than stuffing with a grinder.... all in all I am very happy with it.....

PS, get an extra o-ring or 3 for insurance.... taking them in and out to clean the groove, make me tense....   I do not have a spare...yet.... 

Dave

 

[mike johnson]

I picked up a good stuffer on e-bay was about 150 after shipping and holds 5 liters, about 12-15 lbs. heres the picture from ebay.

Sausage stuffer.png

• mike johnson
• Sep 11, 2012

 

[smokinhusker]

Good looking sausage! I have an LEM but if you follow DaveOmak's advice, it should work like a charm!

 

[weisswurst]

I am with dave Omak on the education part of sausage/ meat curing.Learn a lot and have fun with it when you know you are doing it safely. Smoke cooking fresh meat will give you a different outcome  , product and taste wise.A cured sausage that is properly smoked is not the same as a fresh sausage that is smoke cooked at usually higher temperatures. Notice I did not say which is better only that they are not the same. And the difference is what could put some good folks in the Hospital and on your bad side. " well you know we been making it like this  along time and it has not hurt us yet " doesn't stand up when we have products and process to help prevent problems. I will go a little further and suggest people objectively evaluate sausage making products that some people negatively evaluate with out good reason.Years ago I bought some Summer Sausage from a Mennonite family near Waterloo ontario .The sign said "Amish made. No additives.All Natural." So I buy it and it was so salty I had to throw it away.I guess I am saying : follow Dave Omaks advice and learn from pros . Happy SM Weisswurst