review and pics of first time smoked sausage

Discussion in 'Sausage' started by t-bone tim, Jun 5, 2008.

  1. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Well sorry to take so long posting the final pics / results of my first smoked sausage adventure , but here goes .

    Firstly let me report that the 30/lb stuffer with electric motor which I posted about a couple weeks ago and ordered from Cabelas works awesome and is of great value / quality for it's price range $ 749.00 cad ...shipped taxes and duty in to my door ... although time will tell if the motor ...1/8th hp holds up or not ,

    anyhow I made 15lb of the Hi Mountain old fashioned bologna , used 1/2 beef and 1/2 pork for the mix ground thru a fine plate twice , mixed and stuffed cured overnight .... smoked as per their directions , it tastes very good , not too salty and kinda a cross between bologna and salami ,with a texture more like sausage than bologna .

    The garlic and cheddar links , I had a bit of a time getting them spaced well in the MES cause it's so dang small ( wheels turning [​IMG] ), but they turned out okay and taste good , next time if I do them again I prolly will leave out the caraway or at least cut it back , but that's the fun of doing new things !!

    and here's a few pics of the smoked and packaged products and the new stuffer ...click on the pics they get bigger
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  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Sure looks good from here! Smoking sausage is what brought me here, but EVERYTHING about this place keeps me coming back. You'll be hooked on making your own sausages for sure now.
     
  3. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    could not of said it any better myself.looks damb good[​IMG]
     
  4. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    i need to try that some time
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice job [​IMG]
     
  6. geob

    geob Meat Mopper SMF Premier Member

    Nice stuffer. I couldn't afford one like that so I ended up with a water stuffer. Only holds 10# and gets the job done.
    Great looking sausage to.

    geob
     
  7. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Hey man everything looks really good , I like your stuffer, I only have a 5lb stuffer lol small but get's the job done . Good Job [​IMG][​IMG]
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sorry I missed this thread first time around! Looks awesome Tim!![​IMG]
     
  9. nogoer

    nogoer Meat Mopper

    your bologna probably tastes more like a "sausage" because we're more accustomed to emulsified bologna around here. Grinding it through the fine die, while getting the meat smooth doesn't quite imitate emulsification.

    It all looks good though, and i second the tough times loading your MES. I can only process about 5lbs at a time because i can't smoke more than that at once. Last time i made some kielbasa and paprika sasuage and had about 7lbs, I wound up with streaks because things were too tight and hectic trying to smoke that much in the thing at once.

    Here's a question for you. I notice you stuffed the bologna in fibrous casings. I picked some 1lb capacity fibrous casing for making summer sausage. I'm not quite sure how to tie them off though? One end is wide open like a big mouth bass and i didn't expect that when i ordered them.

    Oh im jealous of your foot pedal, it's a chore sometimes to stuff by myself with a hand crank
     
  10. jts70

    jts70 Smoking Fanatic OTBS Member

    Nicely done Tim! I cannot wait till I am able to make some sausage. Finally have the equipment , just need some time now!
     
  11. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Hey nogoer , I learned how to tie those casings off with Rytek Kutas book "Great Sausage and Meat Curing " 3rd edition ...page # 133 ... it's sort of a crisscross technique , and he says if not tied right the not will slip off .... and you're right on the texture ... if you want that smooth bologna type texture ,you must first emulsify the meat using a food processor and adding water .... but I opted out on that cause mine is too small ... I truly love my stuffer and the footpedal / motor attachment makes things so much more easy with larger size batches , but this stuffer is overkill for doing 5 and even 10 lb batches ... might have to get another toy [​IMG]
     
  12. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Dang that looks good!!!

    my address is:
    3934 75th st w
    Bradenton Fl. 34209

    I would like a pack of each please!!!
     
  13. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    No prob Vlap ... but I wanna go fishing ...lol [​IMG]
     
  14. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Fishing is hot here right now! C'mon down!
     

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