Made Some Sausage this Morning

I made a wet marinade with all kinds of spices and added jalopenos and garlic. Let the meat sit in it for about two days.

Sounds excellent

Now I'm hungry.

Oh well, off to work.

Smoking procedure: when smoking sausage it is highly recommended to use sodium nitrite (curing salt) in your seasoning mix, especially since your smoking dear meat. Hang sausage and hot smoke @ 155-165 degrees for approximately 5-6 hours. Since your meat will be lean you maywant to consider smoking at a little bit lower of a temperature for a little bit longer (I wouldn't go below 150 degrees) so your meat will not dry out. When your sausage starts to shrivel it's close to being finished. At that point try to get a good fire going and close dampers and let that last bit of smoke get on your sausage. If at any point your sausage is dripping your fire is too hot. Good luck

thanks! Pretty consistent with everything else I have read. Can't wait to give it a try?

thanks! Pretty consistent with everything else I have read. Can't wait to give it a try

Cool. let me know if you have any problems.

quote:

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are you my brother in law?


Almost sure I am not.

I have been smoking these things a while, low heat like supposed to and they are just now starting to look like I would expect. I think It will take at least 6 hours.

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I wasn't being serious but my BIL built a smokehouse this past week and smoke has firt batch of links today. I'm looking forward to trying a few links in the near future

link to pics of my little smoker

LINK