This was the first time for me using cloth casings, or using a charcoal chimney to heat my uds. I broke down a picnic into smaller portions, I used 1kg on this sausage. The spice profile was more or less the Jadgwurst recipe Marianski's book. I used a scale for the salt and cure, but did the rest with measuring spoons. The recipe called for mace, I subbed nutmeg. I also added a 1/2 tsp of msg.
I sewed the casings from unbleached thin cotton fabric, then washed them and then air dried them. Ground meat through a 5/8s plate. soaked the casings in water, then stuffed the casings by hand using a big spoon, then let set in the fridge overnight. It was the first time using cloth casings, I will definitely use them again.
Let sausage get to room temp, then cold smoked with a smoke tube for three hours. I then removed the smoke tube and set a lit charcoal chimney on a lower grate to start heating up. It was the first time I tried setting the chimney on a grate. The chimney was good at heating, it was easier to keep the temps low compared to the full sized charcoal basket I normally use, But the temperature in the smoker was uneven I had to move the sausage around to get it to cook evenly. The heat source works better when it is down lower, I wont set the charcoal up a grate again, but I will use the small charcoal chimney in the bottom of the smoker when making sausage or jerky.
I sewed the casings from unbleached thin cotton fabric, then washed them and then air dried them. Ground meat through a 5/8s plate. soaked the casings in water, then stuffed the casings by hand using a big spoon, then let set in the fridge overnight. It was the first time using cloth casings, I will definitely use them again.
Let sausage get to room temp, then cold smoked with a smoke tube for three hours. I then removed the smoke tube and set a lit charcoal chimney on a lower grate to start heating up. It was the first time I tried setting the chimney on a grate. The chimney was good at heating, it was easier to keep the temps low compared to the full sized charcoal basket I normally use, But the temperature in the smoker was uneven I had to move the sausage around to get it to cook evenly. The heat source works better when it is down lower, I wont set the charcoal up a grate again, but I will use the small charcoal chimney in the bottom of the smoker when making sausage or jerky.
