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ssv3
12-14-2017, 09:44 PM
First, separated the money muscles from the butts for a quick taco meal

https://i.imgur.com/Wzr6xiUh.jpg

Butterflied two

https://i.imgur.com/BjB9oVmh.jpg

Left one whole

https://i.imgur.com/LpYrK6Dh.jpg

Bursting with juice

https://i.imgur.com/pq5eIJfh.jpg

First variation was Daikon radishes used instead of tortillas :thumb:

https://i.imgur.com/l4Y8lxQh.jpg

https://i.imgur.com/gzNg1x4h.jpg

Second variation was of course corn tortillas

https://i.imgur.com/oeRsMvth.jpg

That whole money muscle though :shock: Amazing!

https://i.imgur.com/R4f4dCdh.jpg

Onto the sausage. Pork butt, the curing mix I put together and some dry milk

https://i.imgur.com/AbIDG82h.jpg

Into the fridge for an overnight cure

https://i.imgur.com/Je9bFoyh.jpg

Next day was grinding. Half course and half fine

https://i.imgur.com/zOp0xoEh.jpg

Mixed together

https://i.imgur.com/jnX9HlOh.jpg

Next cleaning out the natural casings

https://i.imgur.com/KasNVPYh.jpg

https://i.imgur.com/MKlDyA6h.jpg

Then stuffing

https://i.imgur.com/jaMKEqQh.jpg

https://i.imgur.com/7gIpbaGh.jpg

Setup for smoking at 160 to 180

https://i.imgur.com/lP0MBgAh.jpg

https://i.imgur.com/QGj1FoVh.jpg

I'm just amazed at the Hunsaker temp control :clap2:

https://i.imgur.com/Hpt6Pxth.jpg

https://i.imgur.com/9y3dTjqh.jpg

Before you know it

https://i.imgur.com/Yi0nRrmh.jpg

Done

https://i.imgur.com/tHIrLpth.jpg

https://i.imgur.com/PVy4r7gh.jpg

https://i.imgur.com/X7Yt9zYh.jpg

https://i.imgur.com/0yxbdArh.jpg

Delicious!

https://i.imgur.com/o4mdCt0h.jpg

Thanks for looking!!

KORND4WG X
12-14-2017, 09:57 PM
Awesome! :clap2:

That mm looks incredible and I like your coal setup for the sausages :thumb:

cowgirl
12-14-2017, 10:13 PM
Outstanding, Neighbor! It all looks amazing!
I'm impressed with the temperature control too. Nice that you can keep the drum under 200F for this. :cool:
Love your pretty tree too! :-D

Hoss
12-14-2017, 10:24 PM
Not bad,not bad at all.

tom b
12-14-2017, 10:31 PM
Impressive! I need to look into this sausage making further...

Titch
12-14-2017, 11:10 PM
Whats your recipe,Name of the sausage? I would like to compare it with my Kabana.
Looks similar.


152645

Full creamed powdered milk as well.
looks bloody tasty mate:thumb:

Lomey
12-14-2017, 11:32 PM
Wow, that sausage looks fantastic! Tacos do too!

Joshw
12-15-2017, 01:38 AM
You are one fine cook. It's hard to believe that your tacos could be upstaged, but that sausage looks perfect. You might have sold me on a Hunsaker. Looks like it would be perfect for small batches of sausage. Did it hold that temp throughout the cook?

ssv3
12-15-2017, 02:36 AM
Awesome! :clap2:

That mm looks incredible and I like your coal setup for the sausages :thumb:

Thanks Kornd!! Worked like a charm.

ssv3
12-15-2017, 03:09 AM
Outstanding, Neighbor! It all looks amazing!
I'm impressed with the temperature control too. Nice that you can keep the drum under 200F for this. :cool:
Love your pretty tree too! :-D


Thanks Neighbor! I call it my "on a dime" smoker. Temps stop on a dime. The tree is still being worked on. :loco: Def need help with it. :-D

https://i.imgur.com/xWGnLtPh.jpg

ssv3
12-15-2017, 03:27 AM
Impressive! I need to look into this sausage making further...

Thanks Tom! It's fairly easy to do if you've got a grinder and a stuffer.

Whats your recipe,Name of the sausage? I would like to compare it with my Kabana.
Looks similar.


152645

Full creamed powdered milk as well.
looks bloody tasty mate:thumb:

Thanks Titch! It's Jagerwurst aka Hunter's sausage. My variation of Ruhlman's recipe. You're Kabana thread motivated me to get off my arse and make some sausage. :thumb:

Wow, that sausage looks fantastic! Tacos do too!

You are one fine cook. It's hard to believe that your tacos could be upstaged, but that sausage looks perfect. You might have sold me on a Hunsaker. Looks like it would be perfect for small batches of sausage. Did it hold that temp throughout the cook?


Thanks Josh! Temps held throughout the cook once I locked in the intake and exhaust. It wasn't too cold last night (CA standards) so I eased on the charcoal as you can see in the pic but in colder climates you'd probably need another row of coals. First try on the Hunsaker so it was a crap shoot but it worked. Crap shoot meaning I knew it would work as tight as the Hunsaker controls are but the charcoal amount was in question. The setup worked perfect according to my "calculations."

Smoke Dawg
12-15-2017, 05:17 AM
Looks great neighbor you nailed the sausage and the tacos look wonderful!

The daikon radishes are new to me but sound and look pretty good.

cowgirl
12-15-2017, 12:47 PM
Thanks Neighbor! I call it my "on a dime" smoker. Temps stop on a dime. The tree is still being worked on. :loco: Def need help with it. :-D

https://i.imgur.com/xWGnLtPh.jpg

Looks great from here!! :cool::thumb:

Smoking Piney
12-15-2017, 12:52 PM
That's world class cooking, ssv.

Simply awesome! :thumb:

ssv3
12-15-2017, 01:44 PM
Looks great neighbor you nailed the sausage and the tacos look wonderful!

The daikon radishes are new to me but sound and look pretty good.

Thanks neighbor! I wanted to switch it up and daikon is very mild radish so it worked perfect.

ssv3
12-15-2017, 01:45 PM
That's world class cooking, ssv.

Simply awesome! :thumb:


Thanks John!

HumboldtSmokeBBQ
12-15-2017, 01:56 PM
That looks awesome! I really need to use my sausage kit and get off my butt and grind up some butts. This is inspirational.

Czarbecue
12-15-2017, 01:57 PM
Daikon radishes are also in Vietnamese egg rolls.. good stuff. What does the milk powder do to the sausage?

ssv3
12-15-2017, 01:59 PM
Daikon radishes are also in Vietnamese egg rolls.. good stuff. What does the milk powder do to the sausage?

Emulsify

Moose
12-15-2017, 02:47 PM
Tacos & smoked sausages - how could one go wrong, especially the way you prepped everything? Great cook, old chap!

Have you tried making homemade chorizo yet?

gtr
12-15-2017, 02:53 PM
Fanfarkingtastic from start to finish, Sako! :clap2:

I've been a little busy/lazy lately, so I haven't been making sausage - hopefully I'll whip some up over the holidays.

Very nicely done - awesome pix and reportage of some great looking eats! :hungry:

ssv3
12-15-2017, 03:12 PM
Tacos & smoked sausages - how could one go wrong, especially the way you prepped everything? Great cook, old chap!

Have you tried making homemade chorizo yet?

Thanks buddy! I actually have. Really greasy but good. I mean it was chorizo after all.

ssv3
12-15-2017, 03:15 PM
Fanfarkingtastic from start to finish, Sako! :clap2:

I've been a little busy/lazy lately, so I haven't been making sausage - hopefully I'll whip some up over the holidays.

Very nicely done - awesome pix and reportage of some great looking eats! :hungry:

Thanks Greg! Nothing beats home cured good. I like this time of year when it cools down enough to be able to tackle curing tasks. Although we've been in the 80's over the past week.:crazy:

Moose
12-15-2017, 03:17 PM
Thanks buddy! I actually have. Really greasy but good. I mean it was chorizo after all.

Tacos Por Favor in Santa Monica that has that killer salsa roja I was telling you about makes a mean chorizo and cheese taco. The chorizo they use is the best I've ever had, and low on the grease factor. You might want to give it a try sometime...or we could meet there for lunch one day on a weekend. Might as well invite gtr as well since he's close by. :thumb:

BillN
12-15-2017, 03:24 PM
Wow Sako the sausage looks delicious and the tacos what can I say... Merry Christmas!

ssv3
12-15-2017, 04:04 PM
Tacos Por Favor in Santa Monica that has that killer salsa roja I was telling you about makes a mean chorizo and cheese taco. The chorizo they use is the best I've ever had, and low on the grease factor. You might want to give it a try sometime...or we could meet there for lunch one day on a weekend. Might as well invite gtr as well since he's close by. :thumb:

Absolutely! Def doable after the holidays. :thumb: Oh and speaking chorizo, the one from Ziggy's in San Fernando is excellent if you haven't tried. It's a great carnceria with excellent prepared meats but they're known for their chorizo.

http://i.imgur.com/4P6iQ5Rh.jpg


Wow Sako the sausage looks delicious and the tacos what can I say... Merry Christmas!

Thanks Bill! Merry Christmas to you and yours as well.