Caught the Sausage Bug

Discussion in 'Sausage' started by smokeymondays, Oct 12, 2016.

  1. Well I have been wanting to do some smoked sausage reminiscent of what I used to eat in Texas and Tennessee - rich mahogany color, juicy, somewhat coarse, with a nice crack when you take a bite.  

    I wanted to keep the flavor profile pretty simple so I did up a spice mix of:

    Coarse ground pepper

    Ready mix cure - which replaced the salt content as well

    Paprika

    Cayenne

    Garlic 

    I used 6lb chuck beef, 2lb pork shoulder and 2lb pork belly.  Most of the big lumps of fat were removed from the belly, but the natural marbling was left.  

    My butcher was kind enough to cube up all the meat, grind it through a 10mm plate, mix in the spices, grind it again on the 10mm plate and put it in hog casings.  


    After he did his part it was my turn.  I let them air dry for a couple of hours and then threw them on the JB with a tube of oak, hickory, maple pellets for extra smoke.


    I started it at 150f for 30min, then 160f for 30min, and left it at 170f to finish.  Total time was about 5 hours until the sausage was 154f internal.

    I took them off and gave them an ice bath until they were down to 100f.  You can see in the below picture the grate marks, or rather smokeless marks, left by the grill because the sausages were laying down and not hanging. Doesnt look as nice, but did not seem to affect the quality.  


    Then off to bloom for a couple of hours.



    They tasted great, and were smokey and juicy.  I know its a bit of a tease, but I havent uploaded the pic of the sliced sausage to my computer yet so that will have to wait for another post.
     
    Last edited: Oct 12, 2016
    dannylang and bdskelly like this.
  2. molove

    molove Smoke Blower

    They look great. What butcher do you use? I live in SE9 and am in need of a good butcher.
     
  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Great looking sausage [​IMG]. Which ready mix cure did you use?

    Does your butcher charge for grinding and stuffing?
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great looking Sausage👍
     
  5. Hello.  Sorry I am late to the party.  I have put my recipe on the forum.  Maybe have a look and the adapt it as you wish if you are looking for a "Texas" style sausage.  Those do look like GREAT sausages!  Do you deliver?  Keep Smokin!

    Danny
     
  6. "They look great. What butcher do you use? I live in SE9 and am in need of a good butcher."

    I use Higgs Butchers in Chislehurst.  I have taught them how to do all the proper cuts of American BBQ meat so you should get a good result if you are looking for pork butts, briskets, ribs etc. Tell them you heard about them from Smokey Mondays and I am sure they will give you a good deal.  
     
    Last edited: Oct 14, 2016
  7. I used the stuff you recommended from https://www.homecuring.co.uk/.  It works very well, but I think next time I will get the straight cure #1 so I can adjust the salt independently.  

    The butcher doesn't charge me, but I get all my beat for my BBQ business from him.  I will ask next time I am in if there would be a charge and what it would be. 

    I dont know if anyone delivers way up north in the middle of nowhere, Danny :)
     
    Last edited: Oct 14, 2016
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    What do you mean, up north in the middle of nowhere?

    I know we are passed Watford Gap, but it's hardly the Hebrides!

    We have Electricity, Gas, Running Water and Tarmac Roads! ;-)
     
  9. molove

    molove Smoke Blower

    Thanks for the heads up.
     
  10. bmudd14474

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

    Great looking sausage.

    I moved this to the sausage section so that the whole forum will see it. Thanks.
     
  11. hehehe, couldnt resist...thanks for sharing your sausage recipe, btw.  
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Super sausage, sir!

    Disco
     
  13. smokeymondays, you better keep a good relationship with that butcher, he done a very good job form you.

    dannylang
     

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