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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-31-2010, 05:17 PM | #1 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Sausage Making
Inspired by various brothers here, my sausage making gear arrived today:
Lucky day... my plowboys rubs arrived today, too. No casings yet, though. Maybe tomorrow. Great day! Now to hone those sausage making skills.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 06:28 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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You, Sir, are venturing into territory unknown to me. I wish you much luck, and success!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-31-2010, 06:40 PM | #3 |
Got Wood.
Join Date: 01-19-10
Location: Orlando, Fl
Name/Nickname : Danny
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i too have yet to make my own sausages and im sure i will eventually splash into it. Keep us posted on how it goes!
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BGE XL; Brinkman Trailmaster Offset |
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03-31-2010, 07:09 PM | #4 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
Guess we'll see how I do.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 07:14 PM | #5 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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I recently tried my hand at sausage making. It was harder than I expected it to be. I'm going to try again soon and hopefully will have worked out some of the kinks. I have to ask (and perhaps this is one indication that I don't know what I'm doing), but how does the pressure cooker factor into sausage making.
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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03-31-2010, 07:21 PM | #6 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
Also bought another flat brisket (stores are loaded with leftover brisket from St. Paddy's Day), and plan on starting another pastrami tomorrow. Did the foil steam last time. This time, I'm doin it properly. Went to Bed Bath & Beyond, and they didn't have a single pressure cooker in the store. So as long as I was ordering the meat grinder & stuff, I ordered the pressure cooker.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 07:29 PM | #7 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Good looking gear. You're going to get hooked! I did 6lbs of german/italian sausage today. Best investment ever.
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03-31-2010, 07:30 PM | #8 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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Good to know that you can still find pressure cookers. I've looked at stores before with no luck.
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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03-31-2010, 07:31 PM | #9 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Only on Amazon.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 07:33 PM | #10 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Cool! It's the tieing off part that especially worries me. In the videos I saw, they saw, "reverse twist" every other casing as you're doing it. But if you reverse twist, how do you stop the previous one from unwinding?
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 07:39 PM | #11 | |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Quote:
welcome to the wonderful world of sausage making. your library can be your friend. I've found lots of good books there on sausage making. I ended up buying a few but wanted to check them out first. the twisting thing takes some practice. what i do is "pinch" each sausage as its coming off the stuffer tube at the appropriate length, say 6 to 8 inches. I pinch between thumb and forefinger and hold it till the next sausage has about inch or 2 of sausage in it, then let go. After the whole casing is filled , then I twist every other one the opposite direction while holding the ones on either side to keep from twisting. hope this makes sense.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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03-31-2010, 07:48 PM | #12 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 07:49 PM | #13 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
BTW, collagen casings suck. Natural are waaaaaay better. |
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03-31-2010, 07:51 PM | #14 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Yeah, I think it was Mike that I asked about that on another thread, the one that had his chicken sausages. I ordered the hog casings. Haven't gottem em yet, so if they take a while, I may have to do my first batch as patties.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-31-2010, 08:23 PM | #15 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I have a big pdf file on sausage recipes. I just dont know where to host it so people can upload it. Any help?
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