Smoking sausages

[Bird]

Hud, when I lived down in the country, I had a dozen pecan trees myself, but my neighbor probably had over a hundred including his yard full of huge old pecan trees. So he always had a good sized woodpile of pecan wood, even for his fireplace. But each year they had a big fourth of July picnic and invited friends, family, and neighbors. So I helped a bit with that, and the smokers were two big wood burning smokers and we used nothing but pecan wood. I'm not sure just how big those things were, but I know one year we smoked one whole goat, 8 of my rabbits, I think it was only 6 or 8 whole briskets, and I don't even know how much chicken and sausage, but a lot. We got everything started in the evening, then the guy got went out about 1 a.m. and put more wood in the fireboxes. So while I haven't used pecan wood chips in my little smokers, I've sure eaten a lot meat that was smoked with pecan wood.

 

[1bush2hog]

Sausages are nice to throw on the smoker when you are smoking a butt or shoulder - Too bad the rest of the family never sees them as they get sampled pretty good while waiting on the rest to finish

 

[George2615]

I know people who smoke cigarettes. I know people who smoke a good cigar. I know people who smoke wacky tobaccy. But how on earth do you light a sausage to smoke it.

 

[dbdartman]

I know people who smoke cigarettes. I know people who smoke a good cigar. I know people who smoke wacky tobaccy. But how on earth do you light a sausage to smoke it.

Can't say, as I remember much of the early 70's...

Saw the title of this post, & said, "I ain't touching this one for love nor money!"

So many puns.... So many...

 

[mjarrels]

Sounds like a Saturday Night Live thing.

mark

 

[johnk]

I make a lot of Polish sausage for Easter and also around Oktoberfest. I usually make 160 to 200 pounds at a time. If I was retired I could probably sell 2000#'s a month. It took me quite a while to get the seasonings and procedures down before I made some premium stuff. The hardest part is washing the salt out of the casings and mixing the meat with ingredients. My home made smoker can hold about 200 pounds at a crack. I use Maple and oak logs for the flavor.

 

[scott_vt]

Mornin John,
Thats it ! Im my way out to your place !

 

[czechsonofagun]

I make a lot of Polish sausage for Easter and also around Oktoberfest. I usually make 160 to 200 pounds at a time. If I was retired I could probably sell 2000#'s a month. It took me quite a while to get the seasonings and procedures down before I made some premium stuff. The hardest part is washing the salt out of the casings and mixing the meat with ingredients. My home made smoker can hold about 200 pounds at a crack. I use Maple and oak logs for the flavor.

WOW! John, would you mind sharing the process? Thats what sausages in my home looked like:

měkké uzeniny - Svačinový točený salám | Krahulík - MASOZÁVOD Krahulčí, a.s.

 

[Chuck52]

I just saw a show on PBS called Barbeque University. The guy smoked Italian sausages on a regular Weber (a sponser) round grill by moving all the coals to the sides and putting the sausages in the middle. I think he had a drip pan with water under the sausages. I don't recall what kind of wood chips he was using, but if I was doing it they would be apple. Nice mild smoke.

Chuck

 

[johnk]

Czech,

It took many years to get the proper mixture down and then the smoke process is a whole different element. I use the best of ingredients in my sausage. I use Daisy May pork which is fairly lean to begin with and 50% trim. I use Kosher salt, Coarse Black pepper, Garlic Powder, Marjoram, Sugar and Number 1 cure which is a nitrate to prevent Botulism in the smoking process. One of the main tricks I have found is you have to keep the fire & smoke low until the casings are completely dry or they will get bitter and won't take on the nice brown color. I usually keep the damper full open and temp about 120 until the casings are dry. Then I start bringing the temp up slowly to about 200 degrees. Depending the air temp outside it usually takes from start to finish give or take a liottle about 4-5 hrs to completely smoke and cook 150 pounds. I use mostly oak and Maple wood mixed together to smoke the wood. I usually start the whole process using charcoal in my fire pot until the casings are dry and then start adding the wood pieces that are the main part of the heat smoke and fire. Hope this helps....