Thread: Sausage and Smoke Cooking

Originally Posted by spazola

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I had some cubed up pork shoulder from another recipe, I decided to use it plus some saved pork fat from the freezer to make make some sausage. I got some melting of fat, it was a little hot when I took it off. Not the prettiest, but tasty.

I not one for mixes, but I really like Bolner's menudo mix, it is mostly red chili, onion and garlic powder.


mixed in pink salt, salt, sugar, by weight

dumped in a bunch of Bolners brand menudo mix by eye

ground coarse

added water mixed until sticky

stuffed by hand in hog casings, (I did not feel like cleaning the stuffer for this amount of sausage)

overnight in fridge

120F 1 hour
155 2 hour with smoke
175 until 155F internal temp
water bath
bloom on counter

For reference what is the size of the grid in the second picture? !/4 inch?

I measured mine and they are 3/16 sq--

Originally Posted by cudarunner

I measured mine and they are 3/16 sq--

But Charlies could be 2 inch.

Originally Posted by 32t

But Charlies could be 2 inch.

'Could Be' but I'd bet good money they are around the same size as mine as most all racks seem to be very similar.

Here's a CSI pic for you Tim :-)

That looks like a metric mesh.

It is a Nordic Ware tray and rack, I am going to blame the Minnesotans Close enough to Nordic

Originally Posted by spazola

It is a Nordic Ware tray and rack, I am going to blame the Minnesotans Close enough to Nordic

With this post I had to check out the factory store that is only a few miles from me.

Has anyone tried a roaster like this?

https://www.nordicware.com/outdoor-c...lapeno-roaster

I have thought about getting something like that, but I am not sure about stuffing a jalapeno from the end like that. I cut them in half, or butterfly them and close them up again, after stuffing. I guess it is not a big deal either way. I think way to much about jalapeno poppers.

I have some stainless and it wouldn't be hard to drill a few holes...