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/showthread.php?t=242074
My last post.
https://www.bbq-brethren.com/forum/showthread.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
Sleebus Jones original post.
http://www.bbq-brethren.com/forum/showthread.php?t=242074
My last post.
https://www.bbq-brethren.com/forum/showthread.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