- Feb 1, 2010
- 6
- 10
Just wanted to update you on my latest smoke project.
I ground up a 10 lb pork roast ( Boston Butt ) and made two types of sausage. Cajun and Italian. A buddy of mine who is an executive chef in Canada gave me a few pointers on mixing my own spices so I could control the sodium content versus using over the counter pre-mixed spices which all seem to be very heavy in sodium.
I stuffed the sausages using hog casings and then smoked them using applewood in my MES. I took the advice of several members here and threw out my timer and cooked using a tempo probe instead. I got a MUCH better product this time and it wasn't dried out like my first attempt ( abortion ) at smoking sausage. I turned that batch into jerky by smoking according to a timer.
The Cajun sausage turned out with a great spice mix but the Italian turned out blahhh. I am wondering if you have to over spice in order to get a good spice flavor after smoking. Does smoking some how drop the effects of the spice ?
Also, one other question. Do any of you add extra fat during the grinding mixing in order to get a fattier sausage ? My wife is saying they are to lean and they need more fat.
What is all of your opinions on the fat content and spice flavor loss ?
Thanks everyone for setting me straight on smoking my sausages using the temp method instead of the timer method. :)
Mojo
I ground up a 10 lb pork roast ( Boston Butt ) and made two types of sausage. Cajun and Italian. A buddy of mine who is an executive chef in Canada gave me a few pointers on mixing my own spices so I could control the sodium content versus using over the counter pre-mixed spices which all seem to be very heavy in sodium.
I stuffed the sausages using hog casings and then smoked them using applewood in my MES. I took the advice of several members here and threw out my timer and cooked using a tempo probe instead. I got a MUCH better product this time and it wasn't dried out like my first attempt ( abortion ) at smoking sausage. I turned that batch into jerky by smoking according to a timer.
The Cajun sausage turned out with a great spice mix but the Italian turned out blahhh. I am wondering if you have to over spice in order to get a good spice flavor after smoking. Does smoking some how drop the effects of the spice ?
Also, one other question. Do any of you add extra fat during the grinding mixing in order to get a fattier sausage ? My wife is saying they are to lean and they need more fat.
What is all of your opinions on the fat content and spice flavor loss ?
Thanks everyone for setting me straight on smoking my sausages using the temp method instead of the timer method. :)
Mojo