Smoking sausages

[czechsonofagun]

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....

Hmm, thank you, do you do mail orders?

 

[johnk]

No mail orders. Just make it locally. Here's a good link. No pun intended...

Sausage Making

 

[jbrumberg]

Czech:

I used to smoke a lot of stuff, but now it is only food . johnk and Chuck52 got it right. Use indirect charcoal/lump charcoal heat and low temperature. I generally use a combination of soaked mesquite, maple, hickory, and oak wood chips. I enclesed two attachments related to smoking sausages . I have been smoking sausages for many years ! Jay

 

[johnk]

The pic cooking in the snow shows me you are a REAL type Cooking guy. Nothing like smoked food on a COLD winter day. Unless the grills were being used for heat to melt the snow pack down. When I fire up my smoker the neighbors look at it as Global Warming..

 

[jbrumberg]

johnk:

A lot of people think I am crazy especially my wife . They are probably correct, but also jealous . Luckily I have no neighbors . It sounds like you are also a member of the "Secret Order" . Jay

 

[czechsonofagun]

The pic cooking in the snow shows me you are a REAL type Cooking guy. Nothing like smoked food on a COLD winter day. Unless the grills were being used for heat to melt the snow pack down. When I fire up my smoker the neighbors look at it as Global Warming..

Yes, thats what I dont understand in this country. Why everybody is grilling on hot summer days? I like the fire when it is cold - for sitting around and preparing my foot.

Now, the step up from a fire is a fire in teepee

 

[czechsonofagun]

Czech:

I used to smoke a lot of stuff, but now it is only food . johnk and Chuck52 got it right. Use indirect charcoal/lump charcoal heat and low temperature. I generally use a combination of soaked mesquite, maple, hickory, and oak wood chips. I enclesed two attachments related to smoking sausages . I have been smoking sausages for many years ! Jay

Taking notes here, I will give it a shot as soon as possible.

Thanks

 

[HomeBrew2]

I haven't followed this thread except for the first post so, I may be repeating somebody else.

My process started about 3 yrs ago. I wanted to make a SMALL batch of tubular sausage but didn't want to buy any equipment or mess w/ casings.

Long story short: I made some sausage snouts for my old Oster [household] meat grinder out of copper water pipe and brass sheetmetal. I make a seasoning rub and coat chunks of cheap pork shoulder, then course grind. Then put ground meat in freezer for a while. Then, re-grind, finely, thru a sausage snout, right straight onto my hand. Then smoke/cook over hardwood. The attached pic is after 2 hrs of heavy smoke. They will get cooked till done at low heat for the rest of the afternoon. Very simple, very easy

 

[Tom_H]

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.

Interesting you would bring that up, 'cause they all have something else in common. I love smoked meats of just about any kind, but especially mesquite smoked shredded beef in Mexican food. I've been trying to eat less smoked meat as I get older, and the wife's been bugging me to go get one of those colon checks. Of course all of us are gonna croak from somethin' someday, but just for any who care to know, smoke is full of a class of substances called nitrosamines, which cause colon cancer. Ronald Reagan ate smoked meat a lot. In his last 20 years of life, he had to go to the colon doctor every 3 months to get numerous pre-cancerous growths cut out of his colon. I ain't lookin' foward to having the Dr. stick that tube you know where, but I guess I'm gonna have to. They say anyone over 50, but especially those who eat smoked meats, should have regular colon exams. I guess I wrote this to talk my own self into it, 'cause I sure don't have the right to preach to others if I haven't had it done yet myself.

 

[jbrumberg]

Tom H:

There is a lot of debate about the risks of eating smoked foods. I do not believe that anything "good" is good for you . Been there done that as to "The Procedure ". In reality they pump some stuff in you including air that goes like this- and you come out of the procedure passing gas and . At least they do not give you flowers afterwards . You really have to get it done; it may be the only time in your life that you "hit the big screen" . Jay