Finally got to use my new toys

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
WBBQ
Cowboy
Posts: 450
Joined: Wed Jul 22, 2009 5:17 pm
Location: Forney, Texas
Contact:

Finally got to use my new toys

Postby WBBQ » Mon Mar 04, 2013 5:42 pm

I loaded up my new grinder, stuffer, and smoke generator and went to Louisiana to help my Dad make some wild hog sausage.

He has been making sausage for about 15 years but he said he still has problem with the texture. It drys out after reheating out of the freezer. After doing research and picking his brain, I think the main reason is he cooks it too hot. And maybe not enough fat. We used his recipe but we added cure and Trehalose. We also changed the technique and smoke temp. I told him that it would help if the meat was almost frozen, this was not a problem, the hog was almost frozen and the fat we had to wait for it to thaw enough to cut up. Also, after stuffing we let it hang and dry before stuffing. Then I started at 130 degrees for 90 min and then slowly ramped the temp up to 170 degree, cooked to 155-160 internal meat temp. In the past he cooked it at 180 degrees and never checked the meat temp, he said that when you bent the sausage and it snapped it was done? After it was done we ran it through an ice water bath.

All in all we had a great time, good Father / Son bonding. Next time we will use less fat, we just went ahead and used what we had which was over 30%. I also like the way my new Smokai generator performed although next time I will use Pellets rather than large chips.

More photos to come

http://www.smokai.com/products/ssg-1100

{edit: I had to edit some of my spelling, sorry I was in a rush when I typed this up. My spelling is not the best anyways but it looked like I was having a stroke while typing this :shock: }
Attachments
IMG_0371.JPG
Fat ready to cut
IMG_0371.JPG (140.62 KiB) Viewed 1679 times
IMG_0375.JPG
Ready to Stuff
IMG_0375.JPG (122.95 KiB) Viewed 1679 times
IMG_0376.JPG
Stuffing
IMG_0376.JPG (139.13 KiB) Viewed 1679 times
Last edited by WBBQ on Tue Mar 05, 2013 8:43 am, edited 1 time in total.
Proud Owner of a WSM 22 1/2" Smoker
W's Backyard BBQ Blog
User avatar
WBBQ
Cowboy
Posts: 450
Joined: Wed Jul 22, 2009 5:17 pm
Location: Forney, Texas
Contact:

Re: Finally got to use my new toys

Postby WBBQ » Mon Mar 04, 2013 5:44 pm

More photos
Attachments
IMG_0372.JPG
holes prepped for Smokai genrator
IMG_0372.JPG (112.65 KiB) Viewed 1677 times
IMG_0377.JPG
Smokai
IMG_0377.JPG (158.54 KiB) Viewed 1677 times
IMG_0378.JPG
Smokai
IMG_0378.JPG (128.36 KiB) Viewed 1677 times
Proud Owner of a WSM 22 1/2" Smoker
W's Backyard BBQ Blog
User avatar
WBBQ
Cowboy
Posts: 450
Joined: Wed Jul 22, 2009 5:17 pm
Location: Forney, Texas
Contact:

Re: Finally got to use my new toys

Postby WBBQ » Mon Mar 04, 2013 6:03 pm

Here's the rest sorry for the quality, just snapped a pic with my cell when I had a chance
Attachments
IMG_0380.JPG
I see smoke
IMG_0380.JPG (183 KiB) Viewed 1672 times
IMG_0379.JPG
Starting to smoke good
IMG_0379.JPG (174.56 KiB) Viewed 1672 times
IMG_0383.JPG
Finished Product
IMG_0383.JPG (197.99 KiB) Viewed 1672 times
Proud Owner of a WSM 22 1/2" Smoker
W's Backyard BBQ Blog
User avatar
CrazyD
Bandolero
Posts: 549
Joined: Wed Oct 05, 2011 8:17 pm
Location: Abilene, TX
Contact:

Finally got to use my new toys

Postby CrazyD » Mon Mar 04, 2013 6:08 pm

Nice. I wanna build me a smoke shack eventually and do it that way.
Custom Offset Trailer With Pitmaker BBQ Safe
User avatar
limey
Deputy
Posts: 3161
Joined: Sun May 31, 2009 7:10 pm
Location: Burleson,Texas
Contact:

Re: Finally got to use my new toys

Postby limey » Mon Mar 04, 2013 10:18 pm

Looks like some great sausage makin time with the family- priceless. :thap:
Like the smoker and final product alot. All that is missing is a loaf of Mrs. Bairds. :cheers:
Weldon, thanks for the pics and sharing with us.
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest