This weekends sausage, breaking in the smokehouse!

Discussion in 'Sausage' started by gersus, Jan 26, 2012.

  1. gersus

    gersus Smoking Fanatic

    My smokehouse needs some q-view!  

    What better way than to hang some sausage???[​IMG]

    Aaaannnnndddddd my Kitchener 15lb stuffer came in TODAY!!!!! [​IMG]


    The surprised wife gave me one of those looks..........[​IMG]  I told her she was going to LOVE IT! (Since she's the one helping me stuff using my grinder) :)

    I haven't decided what kind of sausage.... well, I am going to do some of Penzey's venison mix. May do some of my usual deer jalapeno cheddar. I want to do something different too though. Who knows what I'll come up with....[​IMG]

    Oh, also the new vacuum bags from vacuumsealersunlimited came in today!!! I get to try out all kinds of new stuff this weekend! 

    So grab a [​IMG]  and stay tuned!
    Last edited: Jan 26, 2012
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I'll be looking forward to it. Looks like we are in full sausage season around here. I love it!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in!

  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    X2 !! have to check back for Q-views on this
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

  6. sam3

    sam3 Smoking Fanatic

    Nice! I'm with ya, I'm making something this weekend. Not sure what yet. [​IMG]
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Looks like you are going to be busy. Post the pictures when you finish.[​IMG]
  8. Lots of q-view please! And let us know how it all goes down with the wife!
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    What they all said...............[​IMG]

  10. onytay

    onytay Smoke Blower

    Cant wait to see how it turns out!  [​IMG]
  11. onytay

    onytay Smoke Blower

    Hopefully all goes smooth as well
  12. gersus

    gersus Smoking Fanatic

    I'm considering making some Andouille. NEPAS is driving me crazy with his pics! I obviously don't have time to order a pre-mix so I googled for a recipe and am considering this:

    Andouille Sausage #1

    6-lbs ground pork
    3-1/3-tbsp finely minced garlic
    2-tbsp salt
    1-tsp freshly ground black pepper
    1-tsp cayenne
    1-tsp chili powder
    1/8-tsp mace
    1/8-tsp allspice
    1/2-tsp dried thyme
    1-tbsp paprika
    1/4-tsp ground bay leaf
    1/4-tsp sage
    3-tbsp liquid smoke
    1-cup cold red wine

    Minus the liquid smoke. Anyone have any suggestions?
  13. sam3

    sam3 Smoking Fanatic

    That looks like a pretty good recipe gersus.
  14. Hey gersus, I'm a big fan of smoked andouille and always try to have a supply in the freezer for jambalaya, red beans and rice, seafood boil... you name it.  I just tried the Nola recipe the last time I made andouille and I have to tell ya, I was pretty  happy with the results.

    Here's the link if you're interested.


    Edited to add:  I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type there's a coincidence......[​IMG]
    Last edited: Jan 27, 2012
  15. gersus

    gersus Smoking Fanatic

    Thanks graystratcat!

    On the menu for the weekend is:

    2lb of deer sausage - Penzey's premix

    6lb of my usual deer sausage recipe :)

    and.... 8lb of Andouille :)

    10 pounds of pork butt ready for the grinder


    deer meat


    the Penzey's venison sausage premix


    the andouille!


    Tomorrow (or possibly Sunday) will be the first time I've ever used natural casings. I know, seems the opposite of a lot of guys here. I've used collagen and fibrous several times but never hog casings. So wish me luck! 
  16. sprky

    sprky Master of the Pit OTBS Member

    Looking good [​IMG][​IMG]  the results
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Where is the CURE #1 in this recipe? You need at least 1tsp for this amount...If you don't include it DO NOT try to cold smoke this stuff! The reason the Author included the Liquid Smoke was because he probably never intended it to be Smoked so he left out the Cure...JJ
    Last edited: Jan 27, 2012
  18. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    These guys use a PINCH of Cure and say it's optional then start the smoke at 130*F...Not a good idea!!! Not to mention their Note is incorrect...There is no Nitrate in Prague Powder #1...This needs to have 1tsp Cure #1 for this recipe...JJ
  19. gersus

    gersus Smoking Fanatic

    Thanks chefjimmyjj, I was going to add cure to the recipe. I ended up not using either recipe and instead used mballi3011's recipe. 
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I'm glad you changed your mind...I'm not familiar with MBalli's Recipe but he knows what he is doing so you should be fine...Good Luck...JJ

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