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Finally made some smoked sausage that im happy with
Posted on 11/15/20 at 9:17 am
Posted on 11/15/20 at 9:17 am
I could always get the seasoning right but always had trouble with the smoking part. Either the fat would be rendered out or the outside would be different colors and ugly as sin. I smoked this batch for 6 hours at 160 degrees. Frigging delicious.
2
Posted on 11/15/20 at 9:23 am to Loup
Looks great. Can you post the method?
I’ve got 12 lbs of andouille linked up and smoking now, but my fire has been too hot.
I’ve got 12 lbs of andouille linked up and smoking now, but my fire has been too hot.
Posted on 11/15/20 at 10:10 am to OTIS2
LINK
I tried these spreadsheets for this. I used the spicy venison sausage recipe with 100% pork to see if I liked it.
After stuffing the sausage I put it in the fridge to develope a pellicle for about 4 hours. I then put in my electric cabinet smoker with a pellet tray for around 6 hours at 160 degrees. When the color looked right I pulled it and put it in an ice bath. I think hung it to bloom for about 3 hours.
Eta: I ground all of the meat through the coarse plate then about half of that through the fine.
I tried these spreadsheets for this. I used the spicy venison sausage recipe with 100% pork to see if I liked it.
After stuffing the sausage I put it in the fridge to develope a pellicle for about 4 hours. I then put in my electric cabinet smoker with a pellet tray for around 6 hours at 160 degrees. When the color looked right I pulled it and put it in an ice bath. I think hung it to bloom for about 3 hours.
Eta: I ground all of the meat through the coarse plate then about half of that through the fine.
This post was edited on 11/15/20 at 11:06 am
Posted on 11/16/20 at 11:40 am to Loup
My uncle is giving me a small 3x3x60 wooden smoke shack he doesn't use. Hell yeah, about to crank up my batch size. Currently using a Masterbuilt 30"
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