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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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12-13-2018, 08:23 PM | #1 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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First Sausage Run
Finally got around to making some home made sausage. Thank you to Sleebus.Jones for the pointers and detailed instructions.
Sleebus Jones original post. http://www.bbq-brethren.com/forum/sh...d.php?t=242074 My last post. https://www.bbq-brethren.com/forum/s...d.php?t=266518 Made a 5lbs batch out of pork butt and tri-tip. Soaked the natural hog casings. Seasoned with salt, pepper, mustard powder, crushed garlic cure number one, and a little dehydrated milk powder. mixed the seasoning in with the water. Tri-tip and pork butt. Hog casing on a vintage Kitchen Aid grinder. (The tube is new) Ground with seasoning mixed in. Stuffed and ready to hit the smoke. Smoked between 175 and 200 for a couple hours. I decided to poach one link per Sleebus.Jones instructions and leave one on the smoker for a while longer. Ice bath. Both links finished. Both methods were good but I think I prefer the link that stayed in the smoker the whole time. The poach rinsed a bit of the smoke flavor off. The seasoning portions was really a crap shoot. My digital scale is not sufficient for this and I will be ordering a new one that reads fractions of grams. Thanks again for all the input and feedback in my original post a few weeks back. Matt
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12-13-2018, 10:46 PM | #2 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Nice coil! Sausage is a labor of love; it takes a lot of time, but once you make your own, you wonder why you ever bought it!
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12-13-2018, 11:17 PM | #3 |
is one Smokin' Farker
Join Date: 01-07-14
Location: Cavalier, ND
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Goof job.
This is a Killer Recipe. I set up a Excel Spreadsheet that calculates all of the ingredients according to the total weight of the sausage. Everything is calculated in grams. Spreadsheet takes all the quesswork out and give a exact mix every time.
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12-14-2018, 12:35 AM | #4 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Looking great! Nothing like homemade for sure. Thanks for the reminder.
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12-14-2018, 12:54 AM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice Sausage mate, no going back now.
One day try Poaching then smoking, you may be surprised
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12-14-2018, 11:33 AM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very nice Looking forward to seeing you do more
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12-17-2018, 05:02 AM | #8 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Congratulations on a new hobby
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12-17-2018, 06:56 AM | #9 |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Nice first attempt!! It'll get easier the more times you do it.
Couple of observations: 1. Needed to use mustard seeds, not mustard powder 2. I really don't use milk powder, never felt the need, but experimentation is part of the fun! 3. Did you have a separate ice bath, or did you dump ice into the poaching water? You may have, but hard to tell since it's the same pot. I always use a separate container. As for washing the smoke off, well, that's the style of the recipe. :) If you get Polish sausage from someplace like Chicago, you'll find that it's not overly smoky, it's a light smoke. That's not to say that there isn't heavily smoked Polish sausage...some of the styles come out almost black! So glad you gave it a try!
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12-18-2018, 11:26 AM | #10 | |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Quote:
Thanks again for the help. You will definitely see a few more batches in the near future.
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12-18-2018, 02:05 PM | #11 |
Full Fledged Farker
Join Date: 03-22-16
Location: San Diego, CA
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I am going to have to try this. That's why I have hanging rods in my smoker.
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12-19-2018, 07:07 AM | #12 | |
is One Chatty Farker
Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs
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Quote:
Casings are definitely entertaining, but wait until you try a recipe with lamb casings. It's like trying to open a piece of dental floss! They seem to exist solely to tie themselves in knots. Huge PITA. I'll only be buying tubed ones in the future...no cheap bulk packs thankyouverymuch! Also with the poached sausage, if you had it on the same day, you may be a bit "nose blind" due to being around the smoker. On the second day, you'll probably be surprised as to how much smoke is in the sausage, and you'll probably notice it's a much more mellow, pleasant smoke than the unpoached. Or not!
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