Getting into this sausage making thing

Discussion in 'Sausage' started by ironhorse07, Mar 13, 2012.

  1. Still gathering stuff together but what the heck, lets make some sticks.

    Made 3 different kinds:

    Bear's recipe

    http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

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    And Poli's Len's Super Hot Links,

    http://lpoli.50webs.com/index_files/Hot Links-Len's Super.pdf

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    5 lbs of each.

    split the super hot links in half though and added to one half,

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    about 3/4 tsp to 2 1/2 lbs came out about right.

    [​IMG]

    Its not pretty but it works. Got me a 5 lb LEM on the way from Bass Pro, got hosed $20 - $30 on the price but they have 'em in stock. No 10mm stuffer tubes until mid April tho. 21mm casings.

    [​IMG]

    Ready to go.

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    Work on the size next time.

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    Blooming awhile

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    Finished q-view.

    I noticed that I was having a tendency to oversuff the casings, will just have to keep practicing!
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good job!  Once you start you just can't stop!
     
  3. sam3

    sam3 Smoking Fanatic

    Great job! Sticks look excellent!
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice sticks.

    I didnt notice any cure though?
     
  5. Great looking sticks! I'm still learning on the stuffing as well!
     
  6. I used speed cure (Witt's). Since the recipes were used as written I didn't show the individual ingredients. Good point.
     
    Last edited: Mar 13, 2012
  7. venture

    venture Smoking Guru OTBS Member

    Looks good!

    Good luck and good smoking.
     
  8. viper1

    viper1 Meat Mopper

    Good Job! Could go for a couple now!. Well you're addicted. It's a log hard journey but some of us are doomed to walk it.
     
  9. gersus

    gersus Smoking Fanatic

    There's no turning back now! Looks good. Kind of looks like your heat was uneven though. 
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    it is a great job now you hooked.
     
  11. Thumbs Up
    Thanks, boy you guys catch everything! Yeah for one I made em too long and they didn't fit too good. I also need to use a different smoker or work on getting the heat more even in the Traeger. One of these days I'll decide which way to go and come up with a sausage smoker.
     
  12. Thanks to everyone for the great comments. I am open to suggestion and critique, it helps me too improve. The UPS guy delivered the 5lb LEM yesterday and the B&P order should be here today or tomorrow, I think we're hooked.
     
    Last edited: Mar 14, 2012
  13. gersus

    gersus Smoking Fanatic

    Getting temps even is an issue in any smoker. 
     

    Build your own smokehouse! Hanging sausage is, to me, the most efficient way to smoke. Also, building a smokehouse allows you to build it anyway you like regarding size, fuel source, etc. Also, its not expensive to do so. There is lots of info in the builds section on this.
     
    Last edited: Mar 14, 2012

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