Thread: Sausage and Smoke Cooking

After 17 hours I broke down and turned the heat upanother notch.

Time for me and the meat to rest. I am off to take a nap!

I was going to meet Jerry (Gasman) over in Lewiston but my son called and wanted to make some sausage so I chose family over friend. I do hope that we'll be able to get together in the future.

What my son had in mind was Chorizo. His wife is Hispanic and they just weren't pleased with what was available in the stores. They had even tried the one's in the Mexican stores that's bulk.

I found a video of a woman who made Chorizo from scratch so I sent him a link and they thought it sounded real good so I put together all of the ingredients the night before and he came over around1 pm. Since we were only going to make 5 lbs I used the grinder on my Kitchen Aid.

Well he his is:







He got the job of mixing it all in well before stuffing.

I had some plastic bags for game meat and we put around 12 ounces in each.



I'd planned on making smoked Polish sausage today but he said he'd help so off we went. Again no pics--except for the before and after smoking pics.



After smoking and in an ice bath to cool down.



Packaged up and ready for the freezer.



That's All Folks!!

Nice looking brisket Tim, how was it?
And tasty looking chorizo sausages Roy.
I like those. Nice bit o spice to them..
Cheers

Originally Posted by MikeB52

Nice looking brisket Tim, how was it?
And tasty looking chorizo sausages Roy.
I like those. Nice bit o spice to them..
Cheers

I too am wondering how Tim's brisket turned out..

The Chorizo uses real chilies that have been dried and then reheated in hot but not boiling water. My old blender really struggled to get it finely chopped. I 'think' that it was a bit too wet because I was trying to get the chilies out of the bottom and blended---Hey it was made in the '70's----I've ordered a new one which I'm hopeful will do the job.

If you're interested he's the gal making it. The recipe for 2 1/2lbs is included.

Talk of sausage had me make this tonight for supper again.
Toad in the hole with basic breakfast sausage.


Pulled some of the sausage right outta their holes tonight,, very fluffy!
It’s in the rest I tell ya. Making the batter hours early works every time!

Served with a merlot reduction and sautéed onion gravy of course..
And some broccoli and almonds to help fill the plate.
Ruthy had a very large portion, as I hoped..Cheers men.

Overall the brisket got great reviews. The thin end got a little overdone.

Well today I did my least favorite part of making sausages----Un- bundling a hank of hog guts---Uh I mean pork casings--each hank will do around 100 lbs of meat.



There are various lengths of casing some got cut in half and one got cut into fourths. The one that was cut into fourths was about the longest I've ever seen each fourth was 15 FEET Long----

Well now to get them into baggies and salted down for storage. With salt and some refrigeration they will last a long, long time.

If you like 'Chittlings' here you go-------------

Originally Posted by cudarunner

There are various lengths of casing some got cut in half and one got cut into fourths. The one that was cut into fourths was about the longest I've ever seen each fourth was 15 FEET Long----

How long fits on your stuffer funnel? I make or leave them as long as I can.

Who needs icewater if you can just throw them in the snow bank????

Originally Posted by 32t

How long fits on your stuffer funnel? I make or leave them as long as I can.

Who needs ice water if you can just throw them in the snow bank????

That's good looking sausage!! When's supper??

My horns are a little over 7 inches. I prefer to use stainless steel. Personally I don't have a problem with a casing that's too big, but I also don't have a problem with one that's too small. If I can't have enough to do the entire thing, then I can use another to finish up and then drain the excess water out of what's left hang it up to dry just a bit and put it back in the baggie with the salt and store it away.