Small test batch in the smoker for new recipe. Now with finished pics...

Discussion in 'Sausage' started by crankybuzzard, Dec 16, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Dear Old Dad, and Uncle Dan want some smoked sausage for our family gathering this weekend. I asked what kind, and dad said to do something new. Seeing as how the olde pharts got me started in this madness we call a hobby, I felt obliged to come up with something.

    So, knowing their tastes lean towards a beefy flavor, with a slight spice, I came up with the following:

    Uncle Charlie's Smoked Sausage

    1700g beef (chuck)
    680g pork (butt)

    50g NFDM
    42g Smoked kosher salt
    9.5g Fresh cracked black pepper
    6g Cure #1
    6g Hot paprika
    4.5g Marjoram
    4.5g Mustard seed (whole)
    8g Garlic

    I ground and mixed last night (Tuesday), stuffed and smoking tonight. Since this is a new recipe, I only did a small batch.

    The patty fry test tasted GOOD! Depending on the flavor after smoke, I'll probably be doing a larger batch very soon!

    Here they are ready for preheat. Money shot in a couple of more hours.

     
    redheelerdog and disco like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching. The mix sounds good to this newbie
     
  3. Plumb Purdy

    Gary
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ladies and gentlemen, this is a keeper!

    The texture came out really well, the flavor is a beefy pork, and the spice is spot on! The hot paprika and black pepper gives a nice tingle at the end. The mustard seed gives an occasional crunch with a flavor burst!

    Even the bride thought this one was a winner!

    Here they are fresh from the ice bath and chilling on the counter.

    The money shot I promised! I'll admit, eating the sacrificial photo slices was wonderful!

    All vac packed up now, ready to take to dad and uncle Dan!
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for sharing the recipe CB, I've been wanting to make something different and this sounds good to me!
    The money shot looks like a nice grind and bind, well done brother.
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

    CB looks great Glad to see the Mrs. getting around better.

    Richie
     
  7. capt7383

    capt7383 Fire Starter

    Looks good, what size grind?
     
  8. What about Uncle Gary ???
     
  9. Man that really looks good, nice job there CB   [​IMG]

    Gary
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Another winner CB!!! [​IMG]Reinhard.
     
  11. whistech

    whistech Smoking Fanatic SMF Premier Member

    Oh man, that looks delicious!
     
  12. What size natural casings do you use for smoked sausage? How about fresh sausage? I think over the holiday I may be trying my hand in a couple varieties of fresh & smoked sausage.
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'm thinking you used fresh garlic.... ?????
     
  14. halfsmoked

    halfsmoked Master of the Pit Group Lead

    [​IMG]   Man CB your slowly pushing me into trying some sausage. Do work? Where do you find the time for all this or are you just hiding from the Mrs. till she is over her contrary moods after surgery? Great looking recipe again.
     
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I used 38/42 hog casing for these and I'd use the same for brats and fresh sausages.

    Once you get started, you'll be hooked!
    Fresh garlic it was!  I ended up using 3 cloves, it was a little over 8 grams, but we like garlic
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it CB this looks great!! Nice job, [​IMG]  

    A full smoker is a happy smoker 

    DS
     
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks!

    This recipe is going to be made into some snack sticks in the next couple of weeks.  I brought a small bit into work and my sausage making friend here is talking about this being a big part of the sausage making fest after the first of the year.
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is a fine looking sausage, CB.

    Point

    Disco
     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    No one can squish a weenie like you Buzz.  Outstanding is not a big enough word.  Happy to see the bride is now well and her sense of humor is back. 

    B

    [​IMG]
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Brian!

    She's definitely got her humor back, bite is back too! :icon_eek:
     

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