View Full Version : First crack at sausage, feedback?

11-03-2012, 05:03 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?http://i1126.photobucket.com/albums/l608/centorph/BC769089-F60D-4378-8D36-9B253ABBECA1-35983-00001901391B70F0.jpg

11-03-2012, 05:08 PM
Looks pretty good to me for guessing. I would actually have to eat some to tell about too much smoke.

11-03-2012, 05:42 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!

11-03-2012, 05:52 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

11-03-2012, 06:21 PM
They look fantastic, first time unbelievable:clap:

11-03-2012, 08:48 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.

11-03-2012, 09:31 PM
Looks great! Nothing wrong with that.

11-03-2012, 09:41 PM
Yeah looks AWESOME!!

11-03-2012, 10:08 PM
Great job on your first attempt....

Crazy Harry
11-03-2012, 10:29 PM
looks good here

11-04-2012, 12:03 AM
Looks good to me!

11-04-2012, 01:37 AM
Looks like its awaiting a big pot of Gumbo or Jambalaya :grin:.....nice!!!!

11-04-2012, 02:00 AM
Cured? or Fresh?

11-04-2012, 02:08 AM
Didn't cure it, cooked at 225

11-04-2012, 02:11 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 :wink:

11-04-2012, 04:39 AM
Looks delicious to me.

11-04-2012, 09:32 AM
Internal was 167

11-04-2012, 09:56 AM
Looks great. Question is.....what do YOU think?

My taste-a-vision isn't working right now. :becky:

Big Mike
11-04-2012, 10:24 AM
Looks good to me. I just started making my own this year. do you have a stuffer or do you use an attachment on your grinder. I definitely need to get a stuffer, the grinder is a pain to stuff with.

11-04-2012, 11:55 AM
I used my grinder to stuff it, another question is , is cure needed when I cooked at 225?

RL Reeves Jr
11-04-2012, 11:59 AM
We've been making our own for about a year now. We use a giant Kitchen Ade stand mixer with grinder extruder attachment. We've made several batches and just tackled boudin for the first time. One thing we learned is there's no such thing as over seasoning. The ground meat "drinks" the salt and peppers. You're links look great and you'll just keep getting better n better.

11-04-2012, 12:15 PM
How long and at what temp did you cook?

RL Reeves Jr
11-04-2012, 01:08 PM
How long and at what temp did you cook?
we smoke at 225 for an hour or so, usually while we're drinking, don't pay a whole lot of attention to it and it comes out good. Lately we've been grilling direct over a hickory fire til the skins start to pop and blister.

Just BS
11-04-2012, 03:48 PM
Looks good to me.

Home made sausages are on my BBQ Bucket List

Fat Woody
11-04-2012, 04:45 PM
... another question is , is cure needed when I cooked at 225?

No, you only need to cure sausage if you are cold smoking or making a "dry-cured" product that will not be cooked. If you're smoking at 225 it's not necessary unless it's part of the recipe (like it would be for bacon).