This weekends sausage, breaking in the smokehouse!

[gersus]

My smokehouse needs some q-view!  

What better way than to hang some sausage???

Aaaannnnndddddd my Kitchener 15lb stuffer came in TODAY!!!!! 

The surprised wife gave me one of those looks..........

 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....

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 

 and stay tuned!

 

[rbranstner]

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

 

[SmokinAl]

I'm in!

 

[jrod62]

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

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

 

[scarbelly]

 

[sam3]

Nice! I'm with ya, I'm making something this weekend. Not sure what yet.

 

[hoity toit]

Looks like you are going to be busy. Post the pictures when you finish.

 

[smokinhusker]

Lots of q-view please! And let us know how it all goes down with the wife!

 

[boykjo]

What they all said...............

Joe

 

[onytay]

Cant wait to see how it turns out! 

 

[onytay]

Hopefully all goes smooth as well

 

[gersus]

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?

 

[sam3]

That looks like a pretty good recipe gersus.

 

[graystratcat]

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. 

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

-Salt

Edited to add:  I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......

 

[gersus]

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! 

 

[sprky]

Looking good 

 the results

 

[chef jimmyj]

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?

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

 

[chef jimmyj]

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. 

http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/

-Salt

Edited to add:  I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......

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
 

 

[gersus]

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

 

[chef jimmyj]

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