First sausage run with lots of pics

Discussion in 'Sausage' started by bamafan, May 27, 2013.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    Well decided I could wait on the smoke house to be built so trying some breakfast sausage and some andouille.

    New LEM #12

    Pork butt trimmed up

    My Best helper in the world. Don't know what I'll do with out her next year when she goes off to college!

    Breakfast sausage was good. but not hot enough for me. Will try something different next time. My neighbor got a sample and wanted to buy 3 lbs right away? Different tastes for different folks.

    9 pounlds of andouille mixed up and going in the fridge over night. Another adventure with Shelby in the morning trying out the stuffer. Using 38 mm hog casings since that was all bass pro had.

    Just going to smoke in my MES on the racks. Was planning on 1 hour at around 130 to dry it up some then slowly add smoke with the amazing and bump the temps til 155? Any adive is more than welcome!
  2. bamafan

    bamafan Smoking Fanatic OTBS Member

    Andouille ready to go in to dry. Every one has to have a first time. Sorry no pic from stuffing but my girls were still in their PJ's and were scared to death I would put their pictures on the internet.

  3. s2k9k

    s2k9k AMNPS Test Group

    That looks Awesome BAMA!!! Glad you got the grinder and stuffer some action!!!
  4. bamafan

    bamafan Smoking Fanatic OTBS Member

    Selby learned a very valuable lesson. Don't take the tray off and try and get the rest of the meat to grind. New plastic stuffer on order![​IMG]

    But it will eat up some meat on the first grind though. I think next time I'm just going to try the smaller plate first?  Loved the foot switch also.
    Last edited: May 27, 2013
  5. reinhard

    reinhard Master of the Pit OTBS Member

    I think you and your helper are doing a fine job. Nice links there on the andouille. Great job for the first time. I wish i had a foot switch on my grinder. You asked for some input on the andouille. Maby i missed it but did you use a cure in the mix? Reinhard
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]   Sausage looks great and nice grinder too! Enjoy!
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Fine looking sausages. I'm jealous, I wanmt some toys like that too.[​IMG]

    Keep on keeping on and as always . . .
  8. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Awesome grinder and helper! 

    Your linked andouille looks fantastic. x2 on Reinhard's question about using cure??
  9. bamafan

    bamafan Smoking Fanatic OTBS Member

    Yes I used cure 1. Was from bass pro. I haven't made a big mail order yet and just wanted to try out the new gear. I can see it takes a little getting used to the stuffing process. I used hog casings. Dried the left overs and packed in salt and put in fridge
    Last edited: May 27, 2013
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good! My helpers are all grown and I gotta get Mrs, Red to do it ( if I ask nice)...

  11. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]    are they done yet?
  12. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Yeah, looks like it took you about 30sec to get use to the stuffing process......[​IMG]
  13. reinhard

    reinhard Master of the Pit OTBS Member

    For a first time you are doing a fine job!!!! Linking is one of the hardest parts to get used to but you did great.  Once in awhile take a peek in the smoker near the vent area.  Those usualy get done a little faster than the rest so you may want to rotate at times.  Make sure you dont let the links touch so the heat and smoke can get through [for better color also].  I also put the links on the racks but i'm going to start hanging them on wooden dowels in the smoker.  I'll be lookin for the results. i'm sure you'll do fine. Reinhard
  14. bamafan

    bamafan Smoking Fanatic OTBS Member

    Finished. Here is a shot of the sausages done. I didn't care for them but some of my neighbors thought they were good. Need more heat for me for andouille. I give it a C+ for my first try. Have to find a new recipe or mod the one I tried but every one has to start somewhere. Was fun to try out the new gear and try something new. I can see how you can get hooked on making home made sausage!

    Hopefully can try again next weekend.

  15. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  They look pretty good from here!

    Nice job on your first attempt! The recipe is a minor adjustment.
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good Tim congrats on the first try coming out so well
  17. s2k9k

    s2k9k AMNPS Test Group

    That andouille looks Great!!! I understand about the heat but you have to start somewhere and I think you did a Great job!!!
  18. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Tim... "YOUR DA MAN" that all looks great Thumbs Up ... my last time doing breakfast sausage I ran threw the large plate and then the small plate... it had kind of a rubbery texture to it... both Rick and Joe said it was because of the small plate.. they suggest I only run half the batch back threw the small plate next time... but I did notice they only used the big plate at the N. FL. Gathering for the breakfast sausage we had... So now I'm wondering If I even need to go threw the small plate at all...
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great Tim.......................[​IMG]
  20. bamafan

    bamafan Smoking Fanatic OTBS Member

    Keith I was wondering the same thing about the smaller plate. A couple of people that tried it said they would have preferred a courser grind. Also it's a pain in the butt! Maybe the sausage guru's will shed some light on when you need to grind twice?

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