StanDaMan79
07-10-2016, 10:29 PM
Been having fun making sausage. Not difficult, just tedious and time consuming. But, the pay off is amazing sausage. The biggest challenge was trying to get my UDS cooker to run below 170, with 155-160 my ideal target. After a bit of trial and error, I found using a Amazing Tube smoker, and a tiny little briquette basket I made, did the trick.
We like about 3 hours of smoke with the Apple wood pellets. Then, I put about a half dozen of Royal Oak briquets in the basket. Once lit and burned over a bit, I add a handful of the RO Lump, then into the UDS with just one air intake open.
I started with a twin pack of pork butts, sliced them up into strips to feed the grinder, and put the shoulder bones aside. I wound up rubbing them with Chorizo rub, and smoking them along with the sausage, to make beans with at a later date.
Anyhow....Did 15lbs of Kielbasa, and made of 5lbs of Sweet Italian sausage, which went straight to the freezer for my wife to use making spaghetti sauce, hopefully soon.
In for some smoke
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_090803_zpsfqz012tn.jpg
Ready for the heat.
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_125405_zpsnif5bpll.jpg
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_140237_zpsjgeqbfey.jpg
Not ham hocks, but close enough.
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_162952_zps7mcfqfvl.jpg
spread over 2 days, wasn't bad. Stocked the freezer a bit, and still have 80lbs of pork butt on hand. Like money in the bank,lol.
We like about 3 hours of smoke with the Apple wood pellets. Then, I put about a half dozen of Royal Oak briquets in the basket. Once lit and burned over a bit, I add a handful of the RO Lump, then into the UDS with just one air intake open.
I started with a twin pack of pork butts, sliced them up into strips to feed the grinder, and put the shoulder bones aside. I wound up rubbing them with Chorizo rub, and smoking them along with the sausage, to make beans with at a later date.
Anyhow....Did 15lbs of Kielbasa, and made of 5lbs of Sweet Italian sausage, which went straight to the freezer for my wife to use making spaghetti sauce, hopefully soon.
In for some smoke
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_090803_zpsfqz012tn.jpg
Ready for the heat.
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_125405_zpsnif5bpll.jpg
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_140237_zpsjgeqbfey.jpg
Not ham hocks, but close enough.
http://i192.photobucket.com/albums/z100/skhardwoods/Barrel%20101/Sausage%20making/20160709_162952_zps7mcfqfvl.jpg
spread over 2 days, wasn't bad. Stocked the freezer a bit, and still have 80lbs of pork butt on hand. Like money in the bank,lol.