Back In The Saddle Again (qview on Saturday)

Discussion in 'Sausage' started by solaryellow, Jan 2, 2010.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    So my last batch of sausage was horrible. Well kind of. Everyone that tried it enjoyed it but I knew it wasn't what I was shooting for. I knew how far off the flavors were. I knew how disappointed I was. I knew just how horrible it was. But yet everyone wanted more. It took me a month to shake off the discouragement of the last experiment but today I jumped back into it. Armed with some new recipes that I have been researching since that horrific day nearly a month ago. I am paying attention to every detail and not overlooking anything. The meat has been ground and seasoned. Tomorrow I stuff and smoke. I hope I am victorious. I need the win. [​IMG]
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sounds like your determined. Cant wait to hear/see the results.
  3. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Just remember in sausage even mistakes can taste pretty darn good!
  4. solaryellow

    solaryellow Limited Mod Group Lead

    But the bitterness of disappointment can overwhelm the flavor created. [​IMG]
  5. desertlites

    desertlites Master of the Pit OTBS Member

    suck it up Sally and get stuffing again[​IMG] If you only knew the times I wish I had back-It's gonna happen.good luck tomarrow Joel.
  6. alx

    alx Master of the Pit OTBS Member

    Sure hope you win too....[​IMG]
  7. Good luck with your adventure tomorrow. Remember we all have "bad" batches, but most if not all are not that bad at all. Even most of my disasters have been tasty.
  8. solaryellow

    solaryellow Limited Mod Group Lead

    rotflmao Thanks Bob. [​IMG]
    Me too. Thanks ALX!

    Thanks. I think my problem was that the results were 180* from what I expected. The sausages were indeed good but not what I had envisioned.
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Good luck Joel, I got faith in ya.

  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Look at the bright side... you get to eat the results anyway...

    We will be watching for your results and pulling for you...
  11. rio_grande

    rio_grande Smoking Fanatic

    Ya,, Raise the skirt sally,,,, Get back on the horse,,, My expectations are high!!
  12. solaryellow

    solaryellow Limited Mod Group Lead

    After being mostly disappointed with my last attempt at sausage I decided to try some new recipes and ditch the ones that I wasn't happy with. So Thursday night I cut up two pork shoulders and a chuck roll to make kielbasa, a medium hot italian, summer sausage, hot links and a country style sausage. Friday I ground and mixed the meat and seasonings for the hot italian, summer sausage, hot links and country style. I also sliced up 20 lbs of bottom round and marinaded it for jerky. Saturday some buddies came over to help. While they were here we also made 10lbs of chorizo and 5 lbs of breakfast sausage. I didn't have any white vinegar for the chorizo and used cider vinegar instead. Based on the results this morning I don't think I will use cider vinegar for chorizo anymore as it just wasn't the way I like it.

    Summer sausage on top, jerky next to it and below, hot links and country sausage at the bottom. The weather made it difficult to smoke around here yesterday and today seems like more of the same. [​IMG]


    Beef summer sausage stuffed.


    I wasn't paying attention and the summer sausage got up to 163* before I pulled it. Still tastes good though. I think next time I will use some buttermilk to see if I get a little more tang.



    Hot links finished and ready for bagging:


    Country smoked sausage also ready for bagging.


    And perhaps the thing that I am most proud of so far from this weekend, the medium hot italian. These are incredible! We cooked some up, sliced em, and then had sausage and peppers for dinner.


    Still got the cured pork to grind up and mix for kielbasa plus I have some more beef leftover that I am probably gonna use for another batch of summer sausage.

    I feel that this weekend was mostly successful and wiped a lot of bitterness away. [​IMG]
  13. desertlites

    desertlites Master of the Pit OTBS Member

    Thats a group of sausage Joel-Looks real good & happy to see you got some good results this time. Keep the wheels turning for what your gonna leave out or add next time.What season you use for the jerky?
  14. solaryellow

    solaryellow Limited Mod Group Lead

    I wish I would have made 10 lbs of the italian now. I think I could eat it for a week straight and not get tired of it.

    It is a recipe from my grandmother that I have adjusted a bit and added cure to. It is very similar to Rytek's recipe.
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG] seems all we can do is play until we get it just the way we like and hope we wrote it all down correctly [​IMG]
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Hey Joel I hate to hear of the bad day at sausage and I too had a really bad day a couple of weeks ago with some sausage and I had to throw it out. but I will get back in there like you too will I know and we will both make some really good sausage again. This new stuff you have made look awesome and I'm ready now to make some more myself so you did a Great Job on yours and I will give it my best shot to.[​IMG]
  17. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    hey Joel, all looks great especially the close up of the summer sausage. Nice job!!
  18. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    It all looks fantastic! Way to climb back on and turn it loose.
  19. rio_grande

    rio_grande Smoking Fanatic

    Lookin good Joel,,,, I am looking for a good proven italian sausage recipe.... Might have to pm you when it is time!!

    I put my smoking off this weeken due to the cold temps. I need to make a wind screen to help out the gosm. Or just build that plywood smoker I have wanted for sausage...

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