Smoked Sausage, new recipe

Sausage making and curing meats.

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jmcrig
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Smoked Sausage, new recipe

Postby jmcrig » Sat Jun 21, 2014 1:20 pm

Found a new recipe for smoked sausage on the net. Looked tasty, so I went for it.

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10 hours of cold smoke before taking it to 150 degrees for ready to eat 1.

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Cold smoker 2

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Ready to package.

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Time to eat.
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Re: Smoked Sausage, new recipe

Postby BluDawg » Sat Jun 21, 2014 3:25 pm

I need a tortilla and some spicy mustard. :mrgreen:
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Re: Smoked Sausage, new recipe

Postby bigbob73 » Sat Jun 21, 2014 6:27 pm

Looks good!
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Re: Smoked Sausage, new recipe

Postby CypertJ » Sat Jun 21, 2014 6:28 pm

I'll have mine with some white bread instead of the tortilla

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Re: Smoked Sausage, new recipe

Postby ChileFarmer » Sat Jun 21, 2014 6:59 pm

Mark looks so good. Didn't shrink much and got great color. Fat content looks just right. Cold smoke makes for less shrinkage? I really need to make some links. But I have trouble making them by myself. I don't have a strong place to anchor my stuffer. Using the kitchen table not good. CF :D
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Re: Smoked Sausage, new recipe

Postby jmcrig » Sat Jun 21, 2014 8:22 pm

ChileFarmer wrote:Mark looks so good. Didn't shrink much and got great color. Fat content looks just right. Cold smoke makes for less shrinkage? I really need to make some links. But I have trouble making them by myself. I don't have a strong place to anchor my stuffer. Using the kitchen table not good. CF :D


Bill, a few years back I bought a 20# electric stuffer from Cabella's. Before that I had a 15# Sausagemarker type crank and an old Enterprise stuffer. And your right, trying to turn that handle without a good heavy base is almost impossible.
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