First crack at sausage, feedback?

grantw · 11-03-2012, 04:03 PM

It's all pork butt, basically guessed at what I was doing, think I may have hit it with abit much smoke or not I'm real torn. What do y'all think of the smoke ring?

landarc · 11-03-2012, 04:08 PM

Looks pretty good to me for guessing. I would actually have to eat some to tell about too much smoke.

MeetMeatsMeat · 11-03-2012, 04:42 PM

Looks great! Especially for your first time. I don't think it's too much smoke. When I make andouille or other smoked sausage I like the smoke to penetrate all the way to the middle. I smoke at 180 until an enternal temp of 150. I also like to hang my meat so you don't get any grill marks. Cheers!

grantw · 11-03-2012, 04:52 PM

I figured out what the taste was marjoram leaves, used abit too much, it's still good but a hint of bitter. I tasted them by themselves and that's for sure what it is

buccaneer · 11-03-2012, 05:21 PM

They look fantastic, first time unbelievable

cheapbeer · 11-03-2012, 07:48 PM

I dont believe I would have a problem eating that....................
I have noticed that when i smoke brats they seem to take on a lot of color and get a tough skin but are very tasty.

cholloway · 11-03-2012, 08:31 PM

Looks great! Nothing wrong with that.

funman1 · 11-03-2012, 08:41 PM

Yeah looks AWESOME!!

IamMadMan · 11-03-2012, 09:08 PM

Great job on your first attempt....

Crazy Harry · 11-03-2012, 09:29 PM

looks good here

Boshizzle · 11-03-2012, 11:03 PM

Looks good to me!

BIGBrandon2785 · 11-04-2012, 12:37 AM

Looks like its awaiting a big pot of Gumbo or Jambalaya

.....nice!!!!

Fishawn · 11-04-2012, 01:00 AM

Cured? or Fresh?

grantw · 11-04-2012, 01:08 AM

Didn't cure it, cooked at 225

Fishawn · 11-04-2012, 01:11 AM

Looks good to me....... Your finished pic looks excellent! .... What temp did you cook it too?

Sometimes, the best sausages are just stuff you mix up as you feel it..... I have been trying to keep better notes

11-03-2012, 04:03 PM	#1
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	First crack at sausage, feedback? It's all pork butt, basically guessed at what I was doing, think I may have hit it with abit much smoke or not I'm real torn. What do y'all think of the smoke ring?

11-03-2012, 04:08 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks pretty good to me for guessing. I would actually have to eat some to tell about too much smoke. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-03-2012, 04:42 PM	#3
MeetMeatsMeat Got Wood. Join Date: 07-01-12 Location: Lake Oswego, OR Downloads: 0 Uploads: 0	Looks great! Especially for your first time. I don't think it's too much smoke. When I make andouille or other smoked sausage I like the smoke to penetrate all the way to the middle. I smoke at 180 until an enternal temp of 150. I also like to hang my meat so you don't get any grill marks. Cheers! Last edited by MeetMeatsMeat; 11-03-2012 at 07:06 PM..

11-03-2012, 05:21 PM	#5
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	They look fantastic, first time unbelievable __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

11-03-2012, 08:31 PM	#7
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Looks great! Nothing wrong with that. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

11-03-2012, 04:52 PM	#4
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	I figured out what the taste was marjoram leaves, used abit too much, it's still good but a hint of bitter. I tasted them by themselves and that's for sure what it is

11-03-2012, 07:48 PM	#6
cheapbeer On the road to being a farker Join Date: 07-07-12 Location: Westfield, Wisconsin Downloads: 0 Uploads: 0	I dont believe I would have a problem eating that.................... I have noticed that when i smoke brats they seem to take on a lot of color and get a tough skin but are very tasty.

11-03-2012, 08:41 PM	#8
funman1 On the road to being a farker Join Date: 09-03-12 Location: Sacramento, CA Downloads: 0 Uploads: 0	Yeah looks AWESOME!! __________________ Professional Pyro.. No really; I get paid to blow stuff up...

11-03-2012, 09:08 PM	#9
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Great job on your first attempt.... __________________ Humphrey's DownEast Beast W/BBQ Guru

11-03-2012, 09:29 PM	#10
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	looks good here __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

11-03-2012, 11:03 PM	#11
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Looks good to me! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-04-2012, 12:37 AM	#12
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis Downloads: 0 Uploads: 0	Looks like its awaiting a big pot of Gumbo or Jambalaya .....nice!!!!

11-04-2012, 01:00 AM	#13
Fishawn Full Fledged Farker Join Date: 08-09-10 Location: Olympia, WA Downloads: 0 Uploads: 0	Cured? or Fresh? __________________ 22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette

11-04-2012, 01:08 AM	#14
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	Didn't cure it, cooked at 225

11-04-2012, 01:11 AM	#15
Fishawn Full Fledged Farker Join Date: 08-09-10 Location: Olympia, WA Downloads: 0 Uploads: 0	Looks good to me....... Your finished pic looks excellent! .... What temp did you cook it too? Sometimes, the best sausages are just stuff you mix up as you feel it..... I have been trying to keep better notes __________________ 22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette