Smoked Homemade Sausage

Discussion in 'Sausage' started by briggy, Aug 23, 2014.

  1. briggy

    briggy Smoking Fanatic

    So a couple of weeks ago a friend of mine wanted to try out her new meat grinder but didn't have a smoker to finish the sausages off - what are friends for?

    Here is the starting product - hot & spicy on the left and garlic & cheese on the right.  A couple hours to air dry:


    Time for the WSM.  I filled the water pan with ice in an attempt to keep temps low and it worked beautifully!  Basically it slowly stair stepped up from 130 and nearly held 165 for the whole cook:


    Here we are 10 degrees from pulling:


    Pulled and allowed to blossom for 2 hours.  These were later reheated on the grill:


    While we're at it, why not some smoked shrimp for jambalaya?


    Finished sausage after the reheat:


    And the jambalaya:


    Thanks for looking!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good. I love Smoked Shrimp...JJ
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Everything looks great except I'm not there. Great looking smoke and I would love to have some of that jambalaya.

    Disco
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Nice job...............[​IMG]
     
  5. ctonello

    ctonello Smoke Blower

    Care to share the recipes?
     
  6. darwin101

    darwin101 Meat Mopper

    Looks tasty  

    [​IMG]  
     
    Last edited: Aug 23, 2014
  7. briggy

    briggy Smoking Fanatic

    I will see if I can get them as a friend came up with the recipe.
     
  8. briggy

    briggy Smoking Fanatic

    Here is the spicey:

    5lbs pork butt

    2lbs beef

    1 cup water

    2T pepper

    2T crushed red pepper

    2T Hungarian paprika

    1T minced fresh garlic

    1T garlic

    1T kosher salt

    1t ground bay leaves

    1t anise seeds

    1t mustard seeds

    1t coriander

    1t sugar

    1t thyme

    6t tender quick

    .5t msg
     
  9. briggy

    briggy Smoking Fanatic

    And the garlic and cheese (before scaling):

    15lbs pork shoulder

    1.5 lbs crumbled age cheddar

    2T salt

    1.5T tender quick

    2T black pepper

    1.5T caraway

    1.5T coriander

    1.5T garlic powder

    1.5T mace

    4 cups water

    1 cup skim milk powder
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , wish Trish would let me get a Grinder and Stuffer . I know that's not gonna happen in this lifetime ,so on to store bought 'crud' .[​IMG]

    Have fun and . . .
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that loos great - Nice job and a nice smoke

    A full smoker is a happy smoker

    DS
     
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Very nice job on the two sausages.  Like the jambalaya also!!!  Reinhard
     
  13. shoebe

    shoebe Meat Mopper SMF Premier Member

    Great idea on the ice, I will give that a try next time.
     
  14. mickey jay

    mickey jay Meat Mopper

    Triple grind? Looks close to emulsified.
     
  15. szynka

    szynka Fire Starter

    Using tenderquick which contains nitrate, in sausage is not a good idea.  Nitrates need time to convert to nitrite, so if you want to be safe, you should first cure the meat with it for 48-72 hours.
     
  16. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Tender quick

    This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing.

    Ive been using TQ for over 30 yrs making sausage. 4 to 6 hrs is all that is needed for the nitates to turn to nitrites. Ive seen no difference from 4 hrs to 72 hrs except a waste of time when making smoked sausage . How is TQ not a good idea. IMO it makes for a better tasting sausage if used in the correct amount.
     
    Last edited: Aug 29, 2014
    driedstick likes this.
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    X2, I use it on my non-stuffed sausage logs Great taste, and My Mom and dad and grand parents have been using this in there homemade sausages since I was just a little guy. 
     

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